Heat a pan and dry roast the vermicelli. Keep it aside. Boil 3 cups of water in the same pan and when the water starts boiling, add vermicelli to it.

Cook for 3 - 4 mins, until its cooked. Check in between to ensure it doesn't over cook. Remove it and run it through cold water.

Drain it on a sieve to remove excess water. Let it dry for few mins.

Transfer the semiya to a bowl. Add curds, milk, chopped green chilies and salt. Mix well.

Heat 1 tsp of ghee in a pan, once its hot roast raisins, Cashew nuts. Pour it over the semiya. Then add heat little ghee add mustard seeds, Urud dal. Once mustard starts sputtering, put curry leaves on top of the semiya and pour hot seasoning on the curry leaves.

Amma always tells me that curry leaves should not be fried for any tempering as it looses its stuff when fried and this way it stays green and not brown.

Mix everything together. Finally garnish with finely chopped coriander leaves.

Put it in fridge for chilling. This is best served chill.

Alternately, pomegranate seeds and fresh chopped green grapes can also be used for Garnish.