THAYIR SEMIYA (CURD SEMIYA)

THAYIR SEMIYA (CURD SEMIYA)

Thayir Semiya (Curd Semiya) is vermicelli that is mixed with curd. In a way, it can be described as curd rice, but with vermicelli instead of rice. On a daily basis, we eat a lot of rice. But curd rice is an inevitable part of a lot of people’s diets. How can we enjoy the feeling of curd rice, while at the same time cut back on rice ? This Thayir Semiya (curd semiya) is the perfect answer to that.

Any delicious curd rice has either a mixture of fruits in it, or a delightful tempering poured in it. In this recipe, I have done a tempering mix with sun-dried chilies (Mor milagai). Sun dried chillies are readily available in any departmental stores. But in case you don’t get them, you can also prepare it at home by marinating the chillies in yogurt and sun-drying them. Please check this link to prepare Sun dried chillies.

Thayir Semiya (Curd Semiya) Img
This dish is creamy, and literally melts in your mouth. Since it does not have rice, it is not very heavy on your stomach either.
For a meal without rice, serve this curd semiya with poha and kadi.

For more of my rice-less dishes, check out my Pepper Sevai, Coconut Sevai, Rava Khichdi.

Thayir Semiya (Curd Semiya) Img

THAYIR SEMIYA (CURD SEMIYA)

T R SUGANYA
Creamy and delicious dish made with Vermicilli and Curd. Serve it as a part of main course for dinner or lunch along with any pickle.
Prep Time 5 mins
Cook Time 10 mins
Resting time 5 mins
Total Time 20 mins
Course dinner
Cuisine South Indian
Servings 5 People

Ingredients
  

  • 1 Cup Vermicelli
  • 1 Tsp Ghee
  • 1 Cup Milk
  • 1 Cup Water
  • 1/2 Cup Curd
  • Salt to taste

For Tempering

  • 5 to 6 Sun Dried Chillies Mor Milagai in Tamil
  • 1/2 tsp Asafoetida
  • 1 tsp Urad dal
  • 1 tsp Jeera
  • 1 tsp Mustard seeds
  • 1 tsp Oil

Instructions
 

  • Heat ghee in a kadai. Add the vermicelli and fry it till the color changes to a light brown.
    THAYIR SEMIYA 7
  • Add milk and water and let it boil for 5 to 6 minutes till the vermicelli is cooked.
    THAYIR SEMIYA 6
  • Add salt. Mix well and keep it aside to cool down.
    THAYIR SEMIYA 5
  • After it cools down add curd and mix well.
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  • For tempering, heat oil in a kadai and add the sundried chillies and fry till it becomes slightly black in color.
    THAYIR SEMIYA 3
  • Add mustard seeds, cumin seeds and urad dal. Saute till the dal becomes light brown in color
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  • Pour it over the vermicelli curd mix.
    THAYIR SEMIYA 1
  • Mix it well. Your Thayir semiya is ready. Serve it chilled with lemon pickle or any other pickle of your choice.
    THAYIR SEMIYA
Keyword Bagala baath, How to make thayir semiya, simple curd semiya


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