Vermicelli Bagalabath (Semiya)

Ingredients

1. Vermicelli                                                            - 4 pkt (500 gm)
2. Curd                                                                      - 4 cups
3. Onion                                                                    - 1 (chopped)
4. Tomato                                                                                - 1 for garnish
5. Carrot                                                                   - 1 tsp (Chopped)
6. Pomegranate                                                    - ½ cup
7. Seedless black grapes                                    - ½ cup (Chopped)
8. Green chillies                                                     - 2 (Chopped)
9. Ginger                                                                  - 1 tsp (Chopped)
10. Mint leaves                                                        - 1 tsp (Chopped)
11. Cumin and mustard seeds                           - ½ tsp
12. Asafoetida                                                          - a pinch
13. Salt                                                                         - to taste
14. Cucumber                                                           - ½ cup (Chopped)

Method

1. Boil and strain water in vermicelli.
2. Heat oil in kadai, add cumin, mustard seeds and asafoetida fry well add onion, green chillies, and ginger fry well till golden brown remove from heat.
3. Mix boiled vermicelli and curd into the fried masalas add salt, cucumber, tomato, carrot pomegranate and Chopped grapes mix well keep the mixer in to refrigerator at least 15 minutes.
4. Garnish with mint leaves serve cool.