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.
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.
These days people are fasting as it is auspicious month of Shravan. Do try this recipe one day and I am sure you will start preparing vermicelli in the same way again and again.
Ingredients: Prep. Time: 20 Minutes, Serves: 2
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
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
Procedure:
Let us start preparing thayir semiya or curd vermicelli. Follow the following steps.
1) Boil the vermicelli in 2 cups water.
2) Drain it and spread on a colander.
3) Pass cold water through it. This ensures that the vermicelli does not become sticky.
Keep it aside and let it cool down.
4) Heat a kadai and add oil. Add the cashewnuts and roast til it turns brownish.Remove and keep it aside.
5) 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.
6) Add the boiled vermicelli and mix everything.
7) Add salt to taste and mix.
8) Finally just before serving add curds and mix well.
9) Garnish with roasted cashewnuts.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest