Curd Semiya (Thayir Semiya) / Yoghurt Vermicelli

Tips for making Thayir Semiya:

• When the semiya is cooked completely, rinse it thoroughly with running water to remove the stickiness from cooked semiya.
• Grated carrot, chopped mango, pomegranate, grapes are optional.
• If you want to serve the prepared curd semiya later, then do not add all the curd at once. Add 1/2 cup of milk and mix the semiya. At the time of serving, add curd and adjust the sourness.
• We can add a tablespoon of butter or sour cream or malai cream for much creamier thayir semiya.

You may also want to try:

• Coconut Rice
• Puliyodharai
• Carrot Rice
• Lemon Rice
• Potato Fry

Recipe Card for Curd Semiya | Thayir Semiya:

Instructions with Step by Step Pictures:

• 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 along with salt.

• 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

• Heat the Ghee in a pan and fry the cashews and take the fried cashews. Heat oil in the pan. Now add mustard seeds, when the mustard seeds starts to sputter, add split urad dal, hing, slit green chilli, red chili, grated ginger and fry till dal turns light brown. Finally add some curry leaves and give a mix. Switch off the flame.

• Add the Yoghurt and the cooked semiya and mix well. Garnish with coriander leaves, grated carrot and roasted cashews and serve chilled.

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