Mixed Veggie and Fruit Yogurt Vermicelli (Curd Semiya)

Day 1:

1 Tsp Oil
1 Tbsp Urad Dal
1 Tbsp Yellow Split Peas
 
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
6 Red Chilies, break

1 Tbsp Grated Ginger
5 Green Chilies, Chopped into Lengthwise 2 pieces
1 Curry Leave Strand

2 and 1/2 Tsp Salt
1/8 Tsp Cardamom Powder

64 Oz (4 Lbs) Box Plain Low-Fat Yogurt (From Costco)

Heat Oil in a heated pan, add Urad Dal, Yellow Split Peas and fry till the color of the dal changes.

Add Mustard Seeds, Cumin Seeds and Red Chilies, when mustard seeds start to splutter add Green Chilies, Ginger and Curry Leaves, fry till the chilies are fried.

Let it cool. DO NOT add hot items to the yogurt.

Once the fried items are cooled, add the fried items to Yogurt, mix with salt and cardamom Powder.

Keep it in the fridge for 1 day.

Day 2:

450 Gms Roasted Vermicelli Packet
10 Cups Water
1 Tbsp Salt
1 Tsp Oil

Add oil and salt to water and allow it to boil.

Once the water starts to boil, add roasted vermicelli, allow it to cook for 8 minutes.

Filter the vermicelli, pour cold water on it, to avoid the vermicelli from sticking with each other and keep aside.

Yields: 13 Cups of Cooked Vermicelli (I used only 6 Cups of Cooked Vermicelli for Curd Semiya, next time, i will cook only needed and make a note of it)

Filter the yogurt.

Add the cooked Vermicelli to the Yogurt.

25 Seedless Green Grapes
25 Seedless Brown or Black Grapes
1/4 Cup Carrot, Grated
1/4 Cup Cucumber, Finely Chopped
1 Cup Mango, Chopped (Taste the Mango, before adding, add it only if the mango tastes awesome)
1 Cup Pomegranate Seeds (Taste the Seeds, before adding, add it only if the seeds tastes awesome - I had only half cup )
1/4 Cup Cashew Nuts, Dry Fried
1 Tbsp Cilantro, Finely Chopped

Add Grapes, Carrot, Cucumber, Mango, Pomegranate, Cashew Nuts and Cilantro to the Curd and Vermicelli.

Keep it in the fridge for 1 more day.

Day 3:

Serve the fabulous Yogurt Vermicelli.

Taste Note: Tastes