Curd semiya recipe, thayir semiya recipe
Curd semiya recipe. A lusciously rich and a lip-smacking dish made with vermicelli, curd and simple seasonings.
Curd semiya is quite similar to curd rice.It is creamy, pretty simple and quick to prepare.
No set rules for this recipe.This dish is versatile and you can enhance the taste by adding finely chopped raw mango, grated carrot or cucumber etc.You can really add or subtract your flavors based on your personal preferences.
Curd semiya is a delicious comfort food, and I am sure you would love a bowlful of it for lunch.
Enjoy this quick and delicious recipe, even the picky eaters and the mild tongues will love it!
If you are looking for more vermicelli/semiya recipes, then you might like:
How to make curd semiya or thayir semiya:
1.In low flame, dry roast vermicelli until it turns golden color. If you are using roasted vermicelli, then skip this step. Bring water to boil, and then add vermicelli. Cook until vermicelli turns soft. Switch off.
2. Show vermicelli under cold water. Drain water and set aside.3. In a small pan, heat ghee and then roast cashew nuts until golden brown. Set aside. In the same pan, heat oil and let the mustard seeds splutter. Then add urad dal, green chillies, ginger, and curry leaves. Switch off.4. In a large mixing bowl, add vermicelli, grated carrot, chopped coriander leaves, curd, milk, cashew nuts, and salt. Give a quick mix.Now, curd semiya is ready!
- You can add pomegranate, seedless grapes, and chopped cucumber.
- Adjust the quantity of milk and curd as per your liking.
- Curd semiya thickens with time as vermicelli absorbs curd. So, reserve some curd at the time of serving.