1. Roast vermicelli in 1/2 tsp oil for 2 mins and keep seperately.
2. Roasting vermicelli in oil keeps the semiya seperated.
3. Drizzle oil, temper mustard, urad dal, green chillies and ginger.
4. Add onions, saute till it becomes transparent.
5. Now add 1.5 cups of water and bring it it to boil, add salt to taste.
6. Add roasted vermicelli to boiling water and keep closed for 3 mins.
7. Open and turn to other side, check if it is cooked, else sprinkle some more water.
8. Leave it to cool then add curd, carrot and mix well.
9. It tastes good when it is served chilled!

Recipe courtesy: www.sharmispassions.com