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  • Curd Semiya (Thayir Semiya) / Yoghurt Vermicelli

Curd Semiya (Thayir Semiya) / Yoghurt Vermicelli

Posted on Nov 23rd, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Breakfast Dishes
3.80 from 5 votes
Curd Semiya, an interesting alternate to our conventional curd rice. Vermicelli is cooked and then mixed with fresh curd along with spices to get delicious and creamy Thayir Semiya (Curd Semiya). Learn here how to make this yummy Curd Semiya with step by step instructions, pictures and video!
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 4 minutes
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/yogurt is a good source of protein. It helps for digestion thats the main reason, it is often consumed at the end of the meal.

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:

Curd Semiya (Thayir Semiya) / Yoghurt Vermicelli
Pin Recipe

Curd Semiya Recipe | Thayir Semiya Recipe

Course: Lunch, Main Course
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
  • Sauce Pan
  • Heavy Bottomed Pan
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 300kcal
Author: Sowmya Venkatachalam
Curd Semiya, an interesting alternate to our conventional curd rice. Vermicelli is cooked and then mixed with fresh curd along with spices to get delicious and creamy Thayir Semiya (Curd Semiya). Learn here how to make this yummy Curd Semiya with step by step instructions, pictures and video!
Print Recipe

Ingredients

  • 1 Cup Vermicelli (Semiya) 1 Cup - 250ml
  • 2 Cups Water
  • 1 tsp Salt Adjust as needed
  • 1 Carrot grated
  • 1 Cup Curd (Plain Yogurt)
  • 1 tbsp Coriander Leaves
  • 1 tsp Ghee
  • 1 tbsp Cashews

For Tempering

  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Split Urad Dal
  • 1 Green Chili
  • 1 Red Chili
  • Few Curry leaves
  • 1 Pinch Asafoetida (Asafetida / Hing)
  • 1 tsp Ginger Grated

Instructions 

Cooking Vermicelli

  • 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

Tempering

  • 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.

Finish Curd Semiya

  • 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.

Video

Nutritional Info

Nutrition Facts
Curd Semiya Recipe | Thayir Semiya Recipe
Amount Per Serving (1 Cup)
Calories 300 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 41g14%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
Curd Semiya (Thayir Semiya) / Curd Vermicelli, How to cook Curd Semiya, Vermicelli Recipes
Curd Semiya (Thayir Semiya)
(Visited 9,103 times, 8 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

8 Comments Hide Comments

middleclassmadhavi says:
November 2, 2011 at 4:14 pm

yummy

Reply
subbu says:
November 4, 2011 at 10:05 pm

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.

Reply
sukri says:
December 8, 2011 at 6:09 pm

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.

Reply
subbuskitchen says:
December 9, 2011 at 3:52 pm

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.

Reply
Anonymous says:
February 5, 2013 at 2:15 pm

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

Reply
Anonymous says:
December 13, 2014 at 5:19 am

It came really well, easy and tasty 🙂

Reply
iswaryayalamati says:
August 10, 2015 at 5:53 pm

Can we use roasted vermicelli

Reply
subbuskitchen says:
August 10, 2015 at 8:22 pm

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

Reply

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