Curd Semiya | Thayir Semiya

Curd Semiya is a creamy and yummy dish made using vermicelli or semiya and an alternate to curd rice. with kitchen staples you can prepare curd semiya in just few minutes. Curd Semiya Recipe is a must try at home – Learn to make perfect Curd Semiya with step by step pictures and video.

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, grapes, pomegranates etc but I love it this way with a simple tadka.

What is Curd Semiya?

Vermicelli is a type of pasta originated from Italy got popular in South India with its taste & variety of dish that could be prepared in minutes. Vermicelli is known by different names in different regions of India. Semiya (South India), Seviyan (Hindi), Shemai (Bengali), Simei (Odia), Sev (Gujarati) all mean one and the same Semiya!

Curd Semiya is prepared by cooking semiya & blending it with curd and a simple tadka. Semiya Bagala Bath is prepared by mixing grapes, pomegrate along with tempered curd semiya.

Curd Semiya or Curd Vermicelli is a dish to finish a grand lunch / dinner. This curd semiya is so soothing after a heavy meal. 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.

Curd Semiya is served chilled but if you wish you can serve it at room temperature too. This humble dish is presented by many ways : with a simple tempering or garnished with fruits or mixed with grated carrots, cucumber, fruits etc.

These days most kids are not fond of curd rice but I am sure they will also love curd semiya. This aids in digestion and that is the reason why it is served to end a heavy meal.

Curd Semiya Video

Similar Recipes

• Curd Rice
• Semiya Upma
• Semiya Kheer

Curd Semiya Ingredients

• Semiya / Vermicelli – I have used store bought non roasted vermicelli variety for this recipe. Semiya is available with maida, rava (hard wheat / semolina) as ingredients. Choose the one you prefer or the available variety.
• Curd / Yogurt – Add thick chilled curd that is not sour. Add milk with less curd for travel & lunch box.
• Milk – Use boiled full cream milk. Skimmed / toned milk is also fine with no notable difference in taste to curd semiya.
• Tempering – A basic tempering is made with oil, mustard seeds, urad dal, curry leaves,green chilies, green chilies and added to curd rice.
• Garnishing – If you like, you can add pomegranate, grapes, grated carrot. I would recommend garnishing instead of mixing with it.

How to make Curd Semiya Step by Step

Cooking Semiya / Vermicelli

1.Heat 1/2 teaspoon oil to a pan add 1 cup vermicelli / semiya to it.

2.Roast until slightly golden. We are not looking for a major color change.

3.Add 3 cups water to it. Let it cook in medium flame.

5.Once semiya turns soft when pressed then it is done. Do not make it mushy.

6.Transfer to a metal strainer and rinse with water to avoid further cooking. Drain water completely.

7.Spread it on a plate and set aside.

Preparing curd

8.Whisk 1 and 1/2 cups chilled thick curd until smooth and set it aside.

Preparing tempering

9.Heat 1 tablespoon ghee in a small pan add 8 cashews(broken). Fry until golden brown remove and set aside.

10.Add 1 teaspoon oil to it, heat it up – add 1 teaspoon mustard seeds, let it splutter then add 1/2 teaspoon urad dal then few curry leaves let it splutter. Saute for a minute until lentils turn golden.

11.Add 1 long green chilli cut roughly and 1 teaspoon ginger finely chopped, saute for a minute. Switch off and remove.

Mixing it with semiya

12.To a mixing bowl add cooked semiya along with required salt to taste, 1 and 1/2 cups whisked chilled curd.

14.Add 1/2 cup milk(boiled, cooled).

15.Add prepared tempering to it along with fried cashews.

16.Mix it well. Creamy curd semiya is ready!

Serve Curd Semiya chilled!

Expert Tips

• Semiya / Vermicelli – You can use roasted or non roasted vermicelli. But roast it for a minute even if the pack says it is roasted to avoid stickiness.
• Curd – Use thick chilled curd. Make sure to whisk it well before adding. Make sure to add milk and curd only after semiya is cooled down.
• Milk – I add milk to avoid sourness but that is purely optional. If you are making and serving it at once then adding curd is enough.
• Consistency – Curd Semiya should be semi thick. It thickens with time and semiya tends to absorb the curd. So reserve little curd, milk for serving time.
• Serving – If you are serving right away then 1 and 1/2 cups curd and 1/2 cup milk is enough but if you are making ahead then add extra curd and milk to loosen it while serving.
• Garnishing – You can even garnish with grated carrots. Add pomegranates, grapes or serve it with just pickle.

Serving & Storage

Curd Semiya tastes great by itself. It tastes best when served with pickle. You can have garnishings like grated carrot, grapes, pomegranate etc. Curd Semiya should be stored in fridge and it keeps well in fridge for 2 days.

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