CURD SEVAI, how to make string hoppers mixed with seasoned curd

This sevai always forms the Grand Finale for a Sevai-varieties  dinner.
Please check my other Sevai Varieties...
1. Tomato Sevai
2. Onion Sevai
3. Urad dhal Sevai
4. Tamarind Sevai
5. Vegetable-dhal sevai
6. Curry-coriander leaves sevai
7. Lemon sevai
8. Coconut sevai
9. Sesame seeds-jaggery sevai

Ingredients

Freshly made sevai - 1 cup, tightly packed (How to make sevai?)

Salt to taste

Yogurt/curds - 2 - 2 1/2 cups

To season

Ghee - 2 tsps

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Grated ginger - 1/2 tsp

Broken urad dhal - 1 tsp

Curry leaves a few

Pomegranate arils - 1/8 cup for garnishing

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 5 mts; Cooking time: 5 mts

Serves 2

The freshly squeezed out Sevai cooling down, salt to taste added on top

Curry leaves, hing powder and grated ginger added on top

Above mentioned seasonings done in ghee, and poured on top of ginger, curry leaves, hing powder etc...with a 'sshh' sound...

Curds added

and mixed well

You can chill it for some time, then just before serving, if it has become very thick, you can loosen the texture with some more curds....or, just before eating, you can mix in the chilled curds...your choice...

Don't forget to sprinkle some pomegranate arils over the delicious, creamy Curd sevai!!!

This post first appeared in www.malpatskitchen.com

Notes

*Some grated carrots, cucumbers etc can also be added.

*Finely chopped mango pieces or Vadumangai pieces can be added too.

*Some curd chillies can be fried, crushed and added.

*Some boondi can also be sprinkled.

Categories: Sevai Varieties, Tiffin Varieties