Thayir(Curd/Yoghurt) semiya is a wonderful dish for Breakfast / Lunch as a substitute of curd rice. The tempered masalas with the flavour of coriander leaves gives rich taste to this dish. It's recommended to serve chilled, but some people like it hot. Many kids of the present generation doesn't like curd rice. But if we prepare this, but they will certainly love this. 

Curd Semiya (Thayir Semiya) / Curd Vermicelli, How to cook Curd Semiya, Vermicelli Recipes
Curd Semiya (Thayir Semiya) / Curd Vermicelli


Ingredients:
Semiya(Vermicelli)1 Cup*
Water 2 Cups
SaltTo Taste
Ghee1 teaspoom
Hing1 /4 teaspoon
Red Chilli1
Oil1 teaspoon
Grated Ginger1/2 teaspoon
Carrot(Optional)1
Curd (Yoghurt)1 Cup
Mustard Seeds1 teaspoon
Coriander Leavesfew

* 1 cup capacity = 250ml


Curd Semiya (Thayir Semiya) / Curd Vermicelli, How to cook Curd Semiya, Vermicelli Recipes
Curd Semiya (Thayir Semiya) / Curd Vermicelli

Method:
  1. Heat ghee in a pan, add vermicilli(Semiya) and roast it till it is golden brown color. Take the water in a pan and bring it to boil.

  2. Add semiya and allow the semiya to cook completely and when the semiya is cooked, remove from flame and take it to a strainer to remove the excess water and add 2 cups of cold water and strain it. Adding cold water not only cool the cooked semiya but also it removes the stickiness of the cooked semiya

  3. Heat the Ghee in a pan and fry the cashews and take the fried cashews. Now add mustard seeds, when the mustard seeds starts to sputter, add hing, broken green chilli, grated ginger and fry the same for about a minute and remove pan from flame

  4. Add the Yoghurt and the cooked semiya and mix well. Garnish with coriander leaves and roasted cashews and serve chilled.  

  5. The yummy Curd Semiya(Thayir Semiya) is ready to serve.

Curd Semiya (Thayir Semiya) / Curd Vermicelli, How to cook Curd Semiya, Vermicelli Recipes
Curd Semiya (Thayir Semiya)

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  1. Your blog is wonderful with so many traditional recipes. Excellent work.
    this is called semiya bagala bhaath in karnataka. My father used to make this for us when we were kids. You reminded me of my younger days thanks for that.
    I sometimes prepare this for my buffet dinners.

    ReplyDelete
  2. Aunty, should we cook semiya like we cook pasta (drain water to make sure they don't become sticky and mushy) or like we do upma (let them mush-up). I'm planning to make this for a pot-luck.. so should I add the curd just before serving? Thanks very much.

    ReplyDelete
  3. Hi Sukri

    We need to cook semiya like upma. We should not drain water. 1:2 ratio will cook the semiya completely. We should add curd at last just before servings to avoid over souring.

    ReplyDelete
  4. hello mami
    i am a nine year old and i love your mouthwatering recipies. my dad and mom try them and now i'm using your recipies to helpme finish off a project.hope you are fine mami

    thanks and regards
    sharada,dubai

    ReplyDelete
  5. It came really well, easy and tasty :-)

    ReplyDelete
  6. Replies
    1. Hi we can use roasted semiya. But roast it again once to have a nice aroma

      Delete

 
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