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Home » Food » Breakfast » Thayir Semiya | Curd Semiya | Curd Vermicelli

Thayir Semiya | Curd Semiya | Curd Vermicelli

by Jiya Jesh · Updated on July 15, 2022 Breakfast

Thayir semiya recipe – a creamy dish of vermicelli and curd / yogurt . While curd rice is more popular as a comforting dish in South Indian meals, this thayir semiya is equally tasty.

In this recipe, cooked vermicelli is mixed with seasoned curd and optionally garnished with sweet pomegranate seeds or with crunchy cashew nuts.

A perfectly soothing dish, this thayir semiya is refreshing during hot summer days. I love to add pomegranate seeds to this semiya as it gives a refreshing and a sweet crunchy texture to the smooth vermicelli.

thayir semiya, curd semiya recipe, curd vermicelli recipe

I rely on vermicelli as one of those ingredients that helps me to make an instant breakfast or a quick dinner.

While vermicelli upma is one of the regular recipes that I cook, I love the creamy consistency of this curd vermicelli. It can also be served as a perfect ending to a meal instead of curd rice.

For other vermicelli recipes check out vermicelli dosa | vermicelli lemon bhath | semiya kesari | semiya payasam recipes.

Lets see how to make easy thayir semiya / curd vermicelli.

Thayir Semiya recipe
Recipe Type: Breakfast
Cuisine: South Indian
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 2
A creamy vermicelli and curd recipe.
Ingredients
  • 1/2 cup vermicelli / semiya
  • 2.5 cups yogurt / curd / dahi
  • 2 green chillies
  • 1/2 tsp mustard seeds
  • A few curry leaves
  • A pinch of asafoetida
  • A few cashew nuts ( optional )
  • 2 tbsp pomegranate seeds ( optional )
  • 2 tsp oil
Instructions
  1. Dry roast vermicelli and keep aside. If using store bought roasted vermicelli, you can avoid this step.
  2. Bring 1 cup of water to a boil. Add the roasted vermicelli to the boiling water.
  3. Let this boil on medium heat till vermicelli is cooked and the water dries up.
  4. Remove the cooked vermicelli and keep aside to cool down.
  5. Chop green chillies.
  6. Take curd in a bowl. Add salt and beat the curd till it turns smooth.
  7. Add the cooked vermicelli to this curd and mix well.
  8. Heat oil in a pan for the seasoning. Add mustard seeds and asafoetida.
  9. When mustard seed splutter, add curry leaves and green chillies.
  10. Sauté for a few seconds and remove from heat.
  11. Add the seasoning to the prepared vermicelli curd mixture and mix well.
  12. Garnish with pomegranate seeds.
  13. Thayir semiya is ready to be served.
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Comments

  1. Nithya says

    December 27, 2013 at 5:55 PM

    Your curd semiya looks very tempting.

    -Nithyascorner

    Reply
    • Jiya Jesh says

      December 28, 2013 at 5:56 PM

      Thanks Nithya.

      Reply

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