Curd Vermicelli or Thayir Semiya is made by cooking vermicelli in curd. Tempering with spices makes this dish tasty.
Thayir Semiya or Curd Vermicelli is a quick dish which you can make for lunch or for evening snacks. If you are bored of eating curd rice everyday, you can always make this Thayir semiya or curd semiya for a change. “Thayir” means curd in Tamil and “semiya” means vermicelli. Hence the name.
In South India, people consume curds everyday. Curds has numerous health benefits. It cools down the heat in stomach after eating spicy food. Curd consumption strengthens the immune system. It contains calcium and hence it helps in maintaining bones and teeth. Curds also helps lower the blood pressure and reduces cholesterol. It helps in weight loss too. Curd is a super food and you can consume it in anyway that you like.
Whenever people fast during the auspicious days, people have various no onion no garlic recipes. This thayir semiya is one such dish which can be made during the fasting days too.
Ingredients to make thayir vermicelli:
- Vermicelli: Vermicelli is roasted and then used in this recipe.
- Spices: Spices like mustard seeds, cumin seeds, urad dal(black lentil dal), chana dal, dry red chilies, asafoetida and curry leaves are added while tempering.
- Cashewnuts: Cashewnuts are roasted and then used for garnishing.
How to make vermicelli in curd?
Let us start preparing thayir semiya or curd vermicelli. Follow the following steps.
- Boil the vermicelli in 2 cups water.
- Drain it and spread on a colander.
- Pass cold water through it. This ensures that the vermicelli does not become sticky.
- Keep it aside and let it cool down.
- Heat a kadai and add oil. Add the cashewnuts and roast til it turns brownish.Remove and keep it aside.
- In the same kadai, add more oil if needed and add the mustard seeds and after it splutters add the other ingredients meant for tempering.
- Add the boiled vermicelli and mix everything.
- Add salt to taste and mix.
- Finally just before serving add curds and mix well.
- Garnish with roasted cashewnuts.
Do try this recipe. I am sure you will start preparing vermicelli in the same way again and again.
Other vermicelli recipes are vermicelli sheera(pudding) and vermicelli kheer(payasam)
Ingredients
- 1/2 cup roasted vermicelli
- 1 cup curds
- For tempering:
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon chana dal
- 2 dry red chillies
- Pinch of asafeotida
- 1 sprig curry leaves
- 2 teaspoon oil
- 5-6 cashewnuts for garnish
Instructions
Let us start preparing thayir semiya or curd vermicelli. Follow the following steps.
- Boil the vermicelli in 2 cups water.
- Drain it and spread on a colander.
- Pass cold water through it. This ensures that the vermicelli does not become sticky.
- Keep it aside and let it cool down.
- Heat a kadai and add oil. Add the cashewnuts and roast til it turns brownish.Remove and keep it aside.
- In the same kadai, add more oil if needed and add the mustard seeds and after it splutters add the other ingredients meant for tempering.
- Add the boiled vermicelli and mix everything.
- Add salt to taste and mix.
- Finally just before serving add curds and mix well.
- Garnish with roasted cashewnuts.
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Nice presentation, looks yummy.