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    You are here: Home / RandomPosts / Curd Semiya | Thayir Semiya

    Curd Semiya | Thayir Semiya

    Last Updated On: Jul 4, 2024 by Sharmilee J

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    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 with fruits and pickle

    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 with fruits and pickle

    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.
    ingredients needed to make curd semiya

    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.

    add semiya

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

    roast until golden

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

    add water and let it cook

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

    cook until soft

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

    drain and rinse with water

    7.Spread it on a plate and set aside.

    spread it on a plate

    Preparing curd

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

    whisk curd

    Preparing tempering

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

    fry cashews until golden brown

    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.

    add tempering

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

    add green chili, ginger

    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.

    add curd to semiya

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

    add milk

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

    add tempering

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

    mix it well

    Serve Curd Semiya chilled!

    curd semiya with fruits and pickle

    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.

    curd semiya with fruits and pickle

    If you have any more questions about this Curd Semiya Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Curd Semiya Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    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.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup vermicelli / semiya
    • 3 cups water
    • 1 and 1/2 cups chilled curd
    • 1/2 cup milk
    • 8 whole cashews broken
    • 1/2 teaspoon oil
    • coriander leaves to garnish
    • salt to taste

    To Temper:

    • 1 tablespoon ghee
    • 1 teaspoon oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • 1 green chillies roughly chopped
    • a small sprig curry leaves
    • 1 teaspoon ginger finely chopped

    Instructions

    Cooking Semiya / Vermicelli

    • Heat 1/2 teaspoon oil to a pan add 1 cup vermicelli / semiya to it.
    • Roast until slightly golden. We are not looking for a major color change.
    • Add 3 cups water to it. Let it cook in medium flame.
    • Once semiya turns soft when pressed then it is done. Do not make it mushy.
    • Transfer to a metal strainer and rinse with water to avoid further cooking. Drain water completely.
    • Spread it on a plate and set aside.

    Preparing curd

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

    Preparing tempering

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

    • To a mixing bowl add cooked semiya along with required salt to taste, 1 and 1/2 cups whisked chilled curd.
    • Add 1/2 cup milk(boiled, cooled).
    • Add prepared tempering to it along with fried cashews.
    • Mix it well. Creamy curd semiya is ready!
    • Serve Curd Semiya chilled!

    Video

    Notes

    • 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.
    Nutrition Facts
    Curd Semiya | Thayir Semiya
    Amount Per Serving (125 g)
    Calories 579 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 4g25%
    Trans Fat 0.1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 18mg6%
    Sodium 1335mg58%
    Potassium 264mg8%
    Carbohydrates 108g36%
    Fiber 3g13%
    Sugar 7g8%
    Protein 9g18%
    Vitamin A 379IU8%
    Vitamin C 24mg29%
    Calcium 189mg19%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Breakfast Ideas, Other Breakfast Recipes, RandomPosts

    Reader Interactions

    Comments

    1. Shalini Gowrisankar

      November 14, 2009 at 9:23 am

      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 🙂

      Reply
    2. jayasree

      November 14, 2009 at 10:07 am

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

      Reply
    3. Shama Nagarajan

      November 14, 2009 at 10:31 am

      new recipe to me…yummy

      Reply
    4. Nags

      November 14, 2009 at 1:24 pm

      what an amazing idea!

      Reply
    5. RAKS KITCHEN

      November 14, 2009 at 2:57 pm

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

      Reply
    6. Ramya Bala

      November 14, 2009 at 3:02 pm

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

      Reply
    7. Cham

      November 14, 2009 at 6:35 pm

      Wonderful way to treat our guests, beautiful Sharmi 🙂

      Reply
    8. Parita

      November 14, 2009 at 9:30 pm

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

      Reply
    9. my kitchen

      November 15, 2009 at 5:45 pm

      I agree with u,tastes good.

      Reply
    10. Sreelekha Sumesh

      November 16, 2009 at 7:07 am

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

      Reply
    11. Priya

      November 16, 2009 at 8:34 am

      Beautiful dish, delicious and quick dish..

      Reply
    12. Bharathy

      November 16, 2009 at 11:41 am

      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!:)

      Reply
    13. Ben

      November 16, 2009 at 3:26 pm

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

      Reply
    14. A 2 Z Vegetarian Cuisine

      November 16, 2009 at 4:21 pm

      Thayir Semiya looks very delicious. Very beautiful click.

      Reply
    15. RV

      November 16, 2009 at 6:30 pm

      nice one sharmilee…

      Reply
    16. Mahimaa's kitchen

      November 20, 2009 at 4:42 am

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

      Reply
    17. Akal's Saappadu

      January 19, 2010 at 6:50 pm

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

      Reply
    18. Sruthi Raghunath

      October 01, 2012 at 11:26 am

      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….

      Reply
    19. Meeeeee

      November 16, 2016 at 7:51 pm

      Really yummmyyyy… 🙂 My husband loved it.. Thanks for this recipe..

      Reply
    5 from 7 votes (7 ratings without comment)

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