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.
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Recipe Card for Curd Semiya | Thayir Semiya:
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
Calories 300kcal
Equipment
- Sauce Pan
- Heavy Bottomed Pan
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
Nutrition
Serving: 1Cup | Calories: 300kcal | Carbohydrates: 41g | Protein: 17g | Fat: 6g
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.
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| Curd Semiya (Thayir Semiya) |
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