Cook Time: 10 mins
Ready In: 15 minsYields: 2 Servings
|Roasted Vermicelli||1 Cup|
|Curd / Yogurt||1/2 Cup|
|Channa dal||1/2 tsp|
|Urad dal||1/2 tsp|
|Ginger finely chopped||1 tsp|
|Onions chopped lengthwise||1/2 cup|
|Coriander Leaves||2 stalks|
|Roasted Cashews||For Garnishing|
- 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.
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.