Ingredients

• 1/2 cup vermicelli (senvian), small ones, about 1 inch size

• 2 tbs. raisins (kish-mish)

• 2 cups yoghurt or dahi

• 1 tsp. vegetable oil

• 1/4 tsp. black mustard or rai seeds

• A small pinch of asafoetida or hing powder

• 1 dry, red chilli

• 4-5 curry leaves (meetha neem patta)

• 2 tbsp. roasted or fried, skinless peanuts, coarsely ground or broken in a mortar

• Salt to taste

• 1 tsp. sugar

Instructions

1. Boil vermicelli in plenty of boiling water for about 8-10 minutes (see instructions on the packet). Vermicelli should be 'al dente', with a little 'bite' not too soggy.

2. Drain and wash immediately in cold water to stop further cooking. Allow to drain fully to get rid of any surplus water.

3. Beat yoghurt with salt and sugar. Add vermicelli and peanuts, mix and keep aside.

4. Heat oil in a 'tarka' ladle and add mustard seeds and hing. Once the seeds splutter, add curry leaves and a whole red chilli. Stir for a couple of seconds and pour over the yoghurt.

5. Stir just before people are ready to serve.

6. Also see Raita Selection.