Curd Semiya / Thayir Semiya

Curd Semiya / Thayir Semiya

Recipe Details

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Ingredients

For the Semiya

• Semiya / Vermicelli – 1/2 packet
• Ghee – 1 tsp, divided
• Water – 2 cups, for cooking
• Cold water – 2 cups, for rinsing
• Salt – a pinch, plus more if needed

For the Curd Mixture

• Curd / Yogurt – 2 cups
• Green chilies – 2, finely chopped
• Coriander leaves – 1 tbsp, chopped

For the Nuts and Raisins

• Cashews – 10
• Raisins – 5

For Tempering

• Oil – 1 tsp
• Mustard seeds – 1/4 tsp
• Curry leaves – 1 sprig
• Dried red chilies – 2

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Preparation

1. Chop the green chilies and coriander leaves and keep them ready.
2. Heat a small portion of the ghee in a pan.
3. Add the vermicelli and roast over medium heat until light golden spots appear.
4. Bring 2 cups water to a boil in a separate pot.
5. Add the roasted vermicelli and a pinch of salt.
6. Cook over medium heat for about 3–4 minutes, or until the vermicelli is tender.
7. Drain the cooked vermicelli thoroughly using a strainer.
8. Pour 2 cups cold water over the vermicelli and drain again. This helps cool it quickly and keeps the strands from becoming overly sticky.

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Prepare the Cashews and Raisins

1. Heat the remaining ghee in a small non-stick pan.
2. Add the cashews and fry until lightly golden.
3. Add the raisins and fry briefly until they puff up.
4. Remove them from the pan and keep aside.

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Prepare the Tempering

1. In the same pan, heat the oil over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the curry leaves and dried red chilies.
4. Fry briefly until aromatic, then remove the pan from the heat.

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Assemble the Curd Semiya

1. Place the cooled vermicelli in a mixing bowl.
2. Add the curd, chopped green chilies, and coriander leaves.
3. Add the prepared tempering and mix gently.
4. Taste and add additional salt if required.
5. Add the fried cashews and raisins and mix once more.
6. Serve immediately or chill before serving.

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Tips

Cool the Semiya: Allow the cooked vermicelli to cool before adding the curd. Adding curd while the semiya is hot can affect its texture.

Tempering: The mustard, curry leaf, and red chili tempering can be skipped for an even simpler version.

Curd: Thick, fresh curd gives the best creamy texture. If the mixture becomes too thick after chilling, a little milk or curd can be mixed in before serving.

Pomegranate: Fresh pomegranate arils can be added for extra color, sweetness, and texture.

Serving Suggestion

Serve Curd Semiya at room temperature or chilled. It works especially well as part of a festive meal, wedding-style menu, or party spread.