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.
For more of my rice-less dishes, check out my Pepper Sevai, Coconut Sevai, Rava Khichdi.
THAYIR SEMIYA (CURD SEMIYA)
Materials
- 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.
- Add milk and water and let it boil for 5 to 6 minutes till the vermicelli is cooked.
- Add salt. Mix well and keep it aside to cool down.
- After it cools down add curd and mix well.
- For tempering, heat oil in a kadai and add the sundried chillies and fry till it becomes slightly black in color.
- Add mustard seeds, cumin seeds and urad dal. Saute till the dal becomes light brown in color
- Pour it over the vermicelli curd mix.
- Mix it well. Your Thayir semiya is ready. Serve it chilled with lemon pickle or any other pickle of your choice.
