CURD SEMIYA - THAYIR SEMIYA RECIPE

     Curd Semiya is quite similar to Curd Rice/Thayir Sadham commonly called Bagala Bath.  But instead of Rice, Vermicelli/Semiya is used as a basic ingredient in this recipe. I usually use ready-made roasted Vermicelli for this recipe.  Normal Vermicelli/Semiya can also be used for this recipe, but the only thing is that we have to roast the Vermicelli/Semiyabefore adding it into the Curd. There may be a slight colour difference, if you prefer a white Curd Semiya, use ready-made roasted Vermicelli.
     Curd Semiya/Thayir Semiya is tempered with simple ingredients to enhance the flavour of the dish. I add roasted Cashew nuts and Raisins to this recipe. Can serve this dish with few strands of finely grated Carrots, finely chopped Coriander Leaves and few Pomegranate Seeds.
     This dish is one of my favourites, but during our initial days in Malaysia, I couldn't get hold of Vermicelli/Semiya locally.  So I tried a new version of the same recipe with locally available Rice Vermicelli(Bihun/Mee Hoon), I also make Lemon Sevai with  Bihun.  Though there is a slight taste difference, Bihun does total justice to the recipes.


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Cuisine - South Indian
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK CURD SEMIYA - THAYIR SEMIYA RECIPE

CURD SEMIYA - THAYIR SEMIYA RECIPE

INGREDIENTS:

Vermicelli / Semiya – 11/2 Cups
Curd/Yoghurt - 1 Cup
Milk - 1/2 Cup
Water – 3 Cups
Salt - to Taste
Sugar - a Pinch

For Tempering :

Oil/Ghee - 2 Tspn
Mustard Seeds - 1 Tspn
Bengal Gram Dhal - 1/2 Tspn
Cashews - 8-10 Nos.
Raisins - few
Green Chillies - 2-3 Nos.
Ginger - a Small Piece
Curry Leaves - a Sprig

For Garnishing :

Coriander Leaves - few
Carrot - few strands
Pomegranate/fresh Grapes - few(Optional)

METHOD :

• Cook readymade Roasted Semiya/Vermicelli along with water and a dash of Salt until it turns soft.
• Drain the excess water from the cooked Semiya/Vermicelli by draining it through a colander.
• Meanwhile, Heat Oil/Ghee in a pan, splutter Mustard Seeds& Bengal Gram Dhal.
• Immediately add Cashew nuts and Raisins to the above and roast it on a very low flame until cashew nuts turn into light golden brown in colour.
• Immediately add finely chopped Green Chillies, Ginger and Curry Leaves to the above and give a quick stir.
• Switch off the flame and pour the tempering to the cooked Semiya/Vermicelli.
• Pour Milk and Curd/Yoghurt to the above and mix well.
• Adjust the amount of Salt and add a pinch of 'Sugar to the Curd Semiya.
• Garnish Curd Semiya with finely chopped Coriander Leaves and few strands of finely grated Carrots.
• Can also add few seeds of Pomegranate or thinly sliced fresh Grapes to Curd Semiya.
• Simply serve this Curd Semiya with a smidgen of a Spicy pickle of your choice.

NOTES :

• I have used readymade Roasted Vermicelli for the recipe. 
• If using normal Vermicelli, roast the Semiya/Vermicelli along with few teaspoons of Ghee on a very low flame until it turns into light golden brown in colour.
• If cooking the same recipe with Bihun/Mee Hoon, cook Bihun as per instruction and follow the rest of the steps as above.
• Then cook the Semiya/Vermicelli as mentioned above and temper it as such.
• If you feel Curd Semiya dry, adjust the consistency of the dish by adding some Milk and Curd.
• If the Curd/Yoghurt is sour can add more Milk to adjust the sourness.
• Never add curd when the Vermicelli/Semiya is warm.  This will curdle the curd and make the dish watery.
• Tempering the ingredients in ghee would enhance the flavour.
• Adding Raisins and a pinch of Sugar to the recipe is truly optional.
• Garnishing Curd Semiya with Pomegranate Seeds or fresh Grapes is purely optional.
• Can refrigerate Curd Semiya until you serve it (if you prefer it to be served cold).