Curd Semiya/Semiya Bath

Ingredients;
Vermicelli/Semiya(not roasted) - 1 cup
Milk - 1 cup
Curd - 1  cup
Water -2 1/2 cup

Butter - 1 tbspn

For the seasoning;
Oil - 1 1/2 tsp
Mustard - 1 tsp
Asafoetida/ hing - a pinch
Ginger - 1 inch piece finely chopped
Green chili - 1 finely chopped
Curry leaves - few

For garnishing (optional);
Green Bell Pepper - 1 tbspn, chopped finely
Pomegranates
Optional;
Grated carrots
Green seedless grapes
Cashew nuts
Method:

Cook semiya in boiling water adding salt and a tsp of oil. Stir now and then to prevent it from forming lumps.

After it is cooked, add milk stirring continuously. Remove from flame. Add butter and mix it well. Butter is added to maintain the consistency for a longer time.

Allow it to cool. Then add curd and mix well.

Heat a tsp of oil, add mustard seeds, when it splutters, add hing, ginger, green chilies, curry    leaves and saute for a few seconds. Mix it with the cooked semiya.

Garnish with coriander leaves, chopped bell pepper and pomegranates.

Adapted from Padhu's Kitchen