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.
Thayir Semiya Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
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:
- 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!
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.
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 🙂
Looks yummy.. Good suggestion for the alternative of curd rice. Never thought of it.
new recipe to me…yummy
what an amazing idea!
For a moment I thought its cur rice! Sounds really good and brilliant picture!
hey this trick i found out only last wekk when i made payasam….haha…thought i explored smtg new ;)btw lov curd semiya…
Wonderful way to treat our guests, beautiful Sharmi 🙂
hey thats delicious, i love curd rice so i m sure i'll love this too..yummmm
I agree with u,tastes good.
Thanks alot for the lovely comments dear..U too have a great space here.following u:)
Beautiful dish, delicious and quick dish..
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!:)
I've never heard of Semiya before, but that looks tasty.
Thayir Semiya looks very delicious. Very beautiful click.
nice one sharmilee…
wow… what a click… looks great.. panni pakaren.
I have n't heard of this semiya curd, looks wonderful!!
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….
Really yummmyyyy… 🙂 My husband loved it.. Thanks for this recipe..