Thayir semiya, also called curd vermicelli, is a wonderful dish for breakfast/ lunch that makes a perfect substitute for curd rice. It can be prepared in a jiffy and does not require anything additional to whatever is available in our homes. The tempered masalas with the flavour of coriander leaves gives rich taste to this thayir semiya. It’s recommended to serve this dish chilled, but some people like it hot. Many kids don’t like curd rice. But if we prepare this, but they will certainly love this.
Now, let’s get started with this simple recipe….
Ingredients
- ½ cup Vermicelli
- ½ cup Milk
- 1 cup Curd
- 1 ½ cup Water
For the seasoning
- 1 ½ tsp Oil
- 1 tsp Mustard
- Asafoetida/ hing, a pinch
- An inch Ginger, finely chopped
- 1 Green chilli, finely chopped
- Few Curry leaves
For garnishing (optional)
- 2 tbsps. Grated carrots
- 3 tbsps. Pomegranate seeds
- Green seedless grapes, cut in half
- Few cashewnuts
Use any one of the above for garnishing.
Method
- Cook semiya in boiling water after adding salt and a teaspoon of oil to the water.
- Continue stirring the semiya now and then to prevent it from forming lumps.
- After it is cooked properly, add milk stirring continuously and then remove from the flame.
- Allow it to cool. After it has cooled, add curd and mix well.
- Next heat a teaspoon of oil and add mustard seeds to it.
- When the mustard seeds splutter, add hing, ginger, green chillies, curry leaves and sauté for a few seconds.
- Again add this to the cooked semiya.
- Garnish with coriander leaves and any or all of the above mentioned in garnishing.
- Serve chilled or warm, as you like.
