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.
Servings2
Ingredients
- 1 cup vermicelli / semiya
- 3 cups water
- 1 and ½ cups chilled curd
- ½ cup milk
- 8 whole cashews broken
- ½ teaspoon oil
- coriander leaves to garnish
- salt to taste
To Temper:
- 1 tablespoon ghee
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 green chillies roughly chopped
- a small sprig curry leaves
- 1 teaspoon ginger finely chopped
Instructions
Cooking Semiya / Vermicelli
- Heat ½ 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 ½ 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 ½ 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 ½ cups whisked chilled curd.
- Add ½ 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 ½ cups curd and ½ 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.
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