Curd Semiya Recipe | Thayir Semiya Recipe
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!
Servings: 4 people
Heavy Bottomed Pan
- 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
- 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
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.
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.
Serving: 1Cup | Calories: 300kcal | Carbohydrates: 41g | Protein: 17g | Fat: 6g