Curd Semiya is a yummy, delicious finishing dish to a grand lunch / dinner that is made by cooking semiya & blending it with curd, fruits & tempered spices. Curd Semiya is an alternate to curd rice and could be prepared in minutes. Curd Semiya Recipe is a must try at home and is presented in this post with step by step pictures.
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.
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📖 Recipe Card
Curd Semiya | Thayir Semiya
Ingredients
- 1 cup vermicelli / semiya
- 3/4 cup curd chilled
- 1/4 cup milk
- 4 whole cashews broken
- 1/2 teaspoon ghee or butter
- coriander leaves to garnish
- 2 cups water
- salt to taste
To Temper:
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1 green chillies finely chopped
- a small sprig curry leaves
- 1/2 teaspoon ginger finely chopped
Instructions
- Dry roast vermicelli till slightly golden. Set aside.
- Get ready with other ingredients. Boil water.
- Add roasted vermicelli. Let it cook for few mins. 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.
- Heat oil in the same pan and add the ingredients listed under ‘to temper’, let it splutter, switch off.
- In a wide mixing bowl put cooked semiya, add curd, milk, tadka and fried cashews along with required salt and give a quick mix.
- Garnish with coriander leaves.
- Serve Curd Semiya chilled!
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 at once 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 Recipe Step by Step
- Dry roast vermicelli till slightly golden.Set aside.Get ready with other ingredients.
- Boil water. then add roasted vermicelli.Let it cook for few mins.
- 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.
- 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.
Serve chilled!
Expert Tips
- 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.
Shalini Gowrisankar
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 🙂
jayasree
Looks yummy.. Good suggestion for the alternative of curd rice. Never thought of it.
Shama Nagarajan
new recipe to me…yummy
Nags
what an amazing idea!
RAKS KITCHEN
For a moment I thought its cur rice! Sounds really good and brilliant picture!
Ramya Bala
hey this trick i found out only last wekk when i made payasam….haha…thought i explored smtg new ;)btw lov curd semiya…
Cham
Wonderful way to treat our guests, beautiful Sharmi 🙂
Parita
hey thats delicious, i love curd rice so i m sure i'll love this too..yummmm
my kitchen
I agree with u,tastes good.
Sreelekha Sumesh
Thanks alot for the lovely comments dear..U too have a great space here.following u:)
Priya
Beautiful dish, delicious and quick dish..
Bharathy
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!:)
Ben
I've never heard of Semiya before, but that looks tasty.
A 2 Z Vegetarian Cuisine
Thayir Semiya looks very delicious. Very beautiful click.
RV
nice one sharmilee…
Mahimaa's kitchen
wow… what a click… looks great.. panni pakaren.
Akal's Saappadu
I have n't heard of this semiya curd, looks wonderful!!
Sruthi Raghunath
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….
Meeeeee
Really yummmyyyy… 🙂 My husband loved it.. Thanks for this recipe..