1 cup mtr vermicelli
1 1/2 - 2 cups non fat yogurt / buttermilk
Coriander leaves - chopped
Bring water to a boil then add vermicelli and when cooked drain the water (just as you would cook pasta). Add cold water to the vermicelli immediately so it will not stick. Drain the water after a minute or two. Now add yogurt, salt to the vermicelli and give it a nice mix. Add grapes, chopped coriander leaves and mix it well. If you wish you could temper by heating 1 tsp oil and adding 1 tsp chana dal, 1/2 tsp mustard and cumin seeds each, when it splutters add 6-7 curry leaves, a pinch of asafoetida(optional).
Note :If you want a more creamy taste you can use 2%/Whole milk Yogurt/Sour cream