CURD SEMIYA / THAYIR SEMIYA

On By RuchisvegkitchenIn Raita, South Indian Dishes, Sweets And Desserts

Curd Semiya / Thayir Semiya is one of the most favourite side dish or dessert at my home specially in Summer. Just love to relish it chilled. Actually , you don’t need anything to serve with this . You can serve as dessert or side dish.

Cooked Vermicelli is added into chilled curd and later have to temper it. Serve after at least an hour. Taaddaaa, a super yummy , soul satisfying dish is ready.

Hot Burning Summer afternoon , don’t ask for full , heavy spread. Such delicious chilled Curd Semiya bowl will satisfy your soul and tummy too 😍😍😍. It’s a hot favourite dish in Summer ,specially in South region of India.

Thayir Semiya is a great alternative of Curd Rice. Like Curd rice , there are many variation for this Curd Semiya too ..

Variations :::

  • One can add grated Carrots ..
  • Adding Pomegranate is purely optional.
  • We , at home also add finely chopped Apples and chopped green grapes. This fruit loaded semiya also tastes amazing.
  • One can add little Milk too to adjust the consistency. But if serving immediately , add only curd.
  • Semiya will absorb the curd and will be thicken with time.
  • It taste best when serve chilled.
  • Always add salt only at times of serving, this way curd will not turn sour.

Checkout the Video recipe for Curd Semiya here..

So now let’s see the detailed recipe..

INGREDIENTS

  • 1 cup Vermicelli / Semiya
  • 1 cup Chilled curd
  • 3 to 4 tbsp Milk (Optional)
  • Few drops Ghee
  • Pomegranate, to garnish
  • Salt to taste

For Temper:

  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad Dal
  • 4 to 5 Cashew, broken
  • Some Curry Leaves

Method:

First , we will cook the Vermicelli. For that boil 3 to 4 cup water. Once it starts boiling add Vermicelli , some salt and few drops of ghee . Ghee will help to keep semiya non sticky ..

Let it cook for few mins. Cook until semiya becomes soft.Drain water and set aside to cool down completely. Add half cup water to stop further cooking of semiya..

Fluff it with a fork when it is still warm else it will become very sticky.

In a wide mixing take cooked semiya, add whisked curd, Milk (optional). Give good Mix.

Heat oil in pan and add Urad Dal, Mustard seeds , chopped Cashews … When it’s all properly done , add some curry leaves and asafoetida… Now add this temper on curd semiya.

Keep this curd semiya in freeze until you serve. Add salt at time of serving only.

I made this curd semiya as my entry to #VermicelliManiaAtHW at Healthy Wellthy Cuisins group where this time theme was Vermicelli.

One can checkout the brilliant entries by fellow bloggers..

Hope you will like this recipe. I would love to listen from you all..

Do try this recipe , and don’t forget to share your feedback with me..

Kindly rate the recipe and give your feedback in the comment box below..

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Happy Cooking 🙂 🙂

28 thoughts on “CURD SEMIYA / THAYIR SEMIYA”

  1. poonampagar

    I love curd rice to the core , would love to try out this lovely vermicelli dish as a variation. It looks very refreshing and soothing..perfect for the Summer season ahead .

    Liked by 2 people

    Reply

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