Saturday, November 14, 2009

Curd Semiya - Thayir Semiya Recipe

Curd Semiya Recipe

Curd Semiya is best suited for ending guest dinners and parties, a great alternative to curd rice.Curd semiya can have many variations with carrots, pomegranates etc but I love it this way with a simple tadka. I will post semiya bagala bath recipe soon.Few weeks back , I made semiya biryani and curd semiya for lunch and everyone loved the combo so much, and I ate it heartily too :) I was in a hurry that day to click semiya biryani, so couldnt reclick this thayir semiya, so I made it again today and clicked it.

Curd Semiya  

Thayir Semiya Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian 

Vermicelli / Semiya - 1 cup
Chilled curd - 3/4 cup
Milk - 1/4 cup
Cashews - 4 whole broken
Ghee - 1/2 tsp
Coriander Leaves - to garnish
Water - 2 cups
Salt to taste

To temper:

Oil - 2 tsp
Mustard seeds - 1 tsp
Urad Dal - 1/2 tsp
Green chillies - 1 finely chopped
Curry Leaves - a small sprig
Ginger - 1/2 tsp finely chopped

Method:

  1. Dry roast vermicelli till slightly golden.Set aside.Get ready with other ingredients.How to make thayir semiya - Step1
  2. Boil water. then add roasted vermicelli.Let it cook for few mins.
    How to make thayir semiya - Step2
  3. Cook until semiya becomes soft.Drain water and set aside to cool down completely.Fluff it with a fork when it is still warm else it will become very sticky.Heat ghee in a tadka pan , fry cashews till golden brown,Set aside.
    How to make thayir semiya - Step3
  4. Heat oil in the same pan and add the ingredients listed under 'to temper', let it splutter, switch off.In a wide mixing take cooked semiya, add curd,milk,tadka and fried cashews along with required salt.Give a quick mix.Garnish with coriander leaves.
    How to make thayir semiya - Step4
Serve chilled!
Curd Semiya Recipe

My Notes:

  • If it gets too dry, while serving add little milk / curd to loosen it up.
  • I add milk to avoid sourness but thats purely optional.If you are making and serving it atonce then add only curd.
  • Curd Semiya thickens with time and semiya tends to absorb the curd.So reserve little curd for serving time.
  • You can even garnish with grated carrots.
Curd Semiya
Written by: SHARMILEE J

18 comments:

  1. Thanks for this recipe .. As a kid I always had this at my friend's place and loved it.

    She said it was poha, me nor people at home knew what poha was. Now I'm gonna make this :)

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  2. Looks yummy.. Good suggestion for the alternative of curd rice. Never thought of it.

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  3. For a moment I thought its cur rice! Sounds really good and brilliant picture!

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  4. hey this trick i found out only last wekk when i made payasam....haha...thought i explored smtg new ;)btw lov curd semiya...

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  5. Wonderful way to treat our guests, beautiful Sharmi :)

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  6. hey thats delicious, i love curd rice so i m sure i'll love this too..yummmm

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  7. Thanks alot for the lovely comments dear..U too have a great space here.following u:)

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  8. Beautiful dish, delicious and quick dish..

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  9. I have never tried making curd semiya, though have been eating around :)..yeah! this is an alternative curd rice..:)
    Lovely shot!..has that comfort look! :)...
    yeah you are right..godhumai appam batter is a little loose...and is softer..:) all the best...melt and strain jaggery if you feel the lumps have fine sand in it, pls..

    All the best!:)

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  10. I've never heard of Semiya before, but that looks tasty.

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  11. Thayir Semiya looks very delicious. Very beautiful click.

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  12. wow... what a click... looks great.. panni pakaren.

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  13. I have n't heard of this semiya curd, looks wonderful!!

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  14. thankz for the recipe.. but first time i'm hearing this onion in curd semiya! and also.. i would like add on to ur recipe by boiling semiya in milk.. its more tastier and softer....

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