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.
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| Curd Semiya (Thayir Semiya) / Curd Vermicelli |
Ingredients:
| Semiya(Vermicelli) | 1 Cup* |
| Water | 2 Cups |
| Salt | To Taste |
| Ghee | 1 teaspoom |
| Hing | 1 /4 teaspoon |
| Red Chilli | 1 |
| Oil | 1 teaspoon |
| Grated Ginger | 1/2 teaspoon |
| Carrot(Optional) | 1 |
| Curd (Yoghurt) | 1 Cup |
| Mustard Seeds | 1 teaspoon |
| Coriander Leaves | few |
* 1 cup capacity = 250ml
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| Curd Semiya (Thayir Semiya) / Curd Vermicelli |
Method:
- 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.
- 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. 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
- Add the Yoghurt and the cooked semiya and mix well. Garnish with coriander leaves and roasted cashews and serve chilled.
- The yummy Curd Semiya(Thayir Semiya) is ready to serve.
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| Curd Semiya (Thayir Semiya) |