Thayir semiya / Curd Semiya
Cooked vermicelli mixed with yogurt and seasoned. Serves as an evening after school snack
Servings 2 people
Ingredients
To cook the vermicelli
- ½ cup vermicelli (45g)
- 2 cups water
- few drops oil
- salt as needed
Rest of the ingredients
- ⅓ cup curd/yogurt
- 1 tsp butter
- ¼ cup milk
- a pinch of cumin powder
- a pinch of hing (asafoetida)
- salt as needed
- a pinch of sugar (optional)
For tempering
- 1- 2 tsps oil
- ⅛ tsp mustard seeds
- ¼ tsp split urad dal
- a few cashew nuts
- 1 green chilly (or more as needed)
- a small piece of ginger
- a few curry leaves
- a few raisins
For garnishing
- chopped coriander leaves
- some grated carrot(optional)
Instructions
- Wash the vermicelli and cook it up with the ingredients given under 'to cook vermicelli'.
- Once done, drain and transfer to a container. Add a tsp of butter, mix well and let it sit.
- When it is completely cooled, add the curd/yogurt, milk, cumin powder, hing, sugar, and salt as needed.
- In a pan heat up the oil and temper the items given under 'for tempering' in that order and pour this over the vermicelli mix.
- Serve after garnishing with coriander leaves, and grated carrot. It can also be refrigerated and chilled before serving.
