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.