Jul 16, 2012

Curd Semiya / Thayir Semiya

Curd Semiya / Thayir Semiya

A delicious side dish or main dish in Tamil cuiisne, made of cooked semiya (vermicelli), thick curd and seasoning. Best with pickles, Pringles, Potato chips …

Serves: 2


For semiya / vermicelli:

1/2 teaspoon ghee

100 g / 1/2 cup (Indian standard measuring cup of 100 ml / 4 oz capacity) semiya / vermicelli

3 cups (300 ml) water

1/2 teaspoon salt

250 ml thick curd – without water (homemade / Nestle dahi / Nilgiris dahi)

¼ teaspoon salt


In a wide kadai / frying pan, heat 1/2 teaspoon ghee and dry roast semiya / vermicelli on a medium heat until light brown ( approximate roasting time 10 - 12 minutes & stir continuously ).

Heat 3 cups of water in a bowl with 1/ 2 teaspoon salt. When water starts boiling, add roasted semiya and cook till just tender. Drain out water in a colander and pour some more cold water on top and drain well ( This prevents the semiya from sticking to each other ). Keep aside to cool for half an hour (until normal room temperature). Transfer cooled semiya into another wide bowl and gently mix with thick curd until well combined. Add ¼ teaspoon salt if required.

For seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

¼ teaspoon urad dal

6 curry leaves, chopped

½ - inch piece ginger, finely chopped

1 big size green chilly, finely chopped

1 pinch hing (asafoetida) – optional


Heat oil in a pan on medium heat. Add mustard seeds. When they crackle, add jeera, urad dal, chopped ginger, curry leaves and green chili. Fry on a low heat until crisp and fragrant. Finally, mix with 1 pinch hing (optional). Pour the seasoning over curd semiya and gently mix well. Decorate with 1 tablespoon grated carrot (optional). Serve with pickle, potato chips, Pringles, Papad

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