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THAYIR SEMIYA (CURD SEMIYA)

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 Time5 mins
Active Time10 mins
Resting time5 mins
Total Time20 mins
Course: dinner
Cuisine: South Indian
Keyword: Bagala baath, How to make thayir semiya, simple curd semiya
Yield: 5 People
Author: T R SUGANYA

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.
    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.
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  • After it cools down add curd and mix well.
    THAYIR SEMIYA 4
  • For tempering, heat oil in a kadai and add the sundried chillies and fry till it becomes slightly black in color.
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  • 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