Curd Semiya | Thayir Semiya

Vermicelli is a kind of pasta used extensively in India. It is known as Semiya in Tamil. Lot of recipes are prepared using semiya in South India. I have already posted Semiya payasam, semiya upma and green peas semiya. Thayir Semiya is a South Indian Breakfast / tiffin recipe. Thayir means curd/ yogurt in tamil.  It is a feast for curd lovers. We can eat this curd semiya with lemon or mango pickle. Please check below for step by step instructions and pictures for preparing South Indian Curd Semiya.

Preparation Time: 5 mins

Cook Time: 10 mins 

Ready In: 15 mins 

Yields: 2 Servings

Ingredients:

Roasted Vermicelli	1 Cup
Curd / Yogurt	1/2 Cup
Oil	2 tsp
Mustard	1/4 tsp
Red Chilly	1
Channa dal	1/2 tsp
Urad dal	1/2 tsp
Green Chillies	2
Curry leaves	4
Ginger finely chopped	1 tsp
Onions chopped  lengthwise	1/2 cup
Salt
Coriander Leaves	2 stalks
Roasted Cashews	For Garnishing

Instructions:

• Heat 2 cups of water in a Kadai /pan. When water boils, add semiya. Allow it to cook till all the water is drained. Remove from stove and allow it to cool.

• Add curd/yogurt and salt to cooked semiya.

• Heat oil in a pan and add mustard, cumin seeds, urad dhal, channa dhal. Fry till channa dhal turns golden colour.Add chopped onions,Green chillies, Ginger and curry leaves. Fry till onions turn translucent.

• Add the seasoned items, coriander leaves and roasted cashews to semiya.

Tips:
Adjust green chillies to your taste.
If you are planning to prepare this curd semiya for lunchbox, then skip adding onions and add 1/4 cup milk.
Add yogurt/curd only after semiya cools down.
Thayir semiya can also be served chill. Refrigerate for 2 hours to serve chill.
Adding cashews is optional.