Curd Vermicelli / Thayir semiya / Semiya bagala bath

Curd vermicelli/thayir semiya is same as the curd rice/thayir sadam. The only difference is vermicelli instead of rice. Vermicelli which is cooked first seasoned (tadka) and mixed in a smooth curd. I tasted this first time in a Brahmin marriage, which tasted delicious, nothing came to my mind, I was just thinking, I wish I could get the recipe from the chef. It was creamy, smooth, just melting in mouth. As aim writing this my head is breaking because I wished I could eat it now again, very greedy. In south India , after lunch, most of them have curd with plain rice or in related to curd like curd rice/thayir semiya or curd semiya/thayir samiya bath . You can take semiya for lunch and in tiffin boxes, either to school or office, as it can be prepared quickly. As the climate is hot, milk is added in the vermicelli, so that it doesn’t taste sour. This curd vermicelli is a treat in summer as it is good for our body temperature and stomach.

To make curd vermicelli / thayir semiya bath, I have used only curd, where as you can use milk and curd also. I have added cucumber , carrot and pomegranate, which gives sweet taste to my curd vermicelli/thayir semiya bathAt homes, in the morning itself the vermicelli is cooked, milk is added as per requirement and only little curd is mixed and it is kept aside closed till afternoon, because of the hot weather in Chennai (Tamil nadu), the milk mixture turns into curd. As aim in London, the weather is cold, I use curd/yogurt.

Preparation time: 15 mins

Cooking time: 15 mins

Cuisine: South Indian

Serves: 2 to 3

Spiciness: Mild

Ingredients

  • Vermicelli (MTR brand) – 1cup
  • Curd – 2cup (thick)
  • Water - 1/2cup
  • Salt as per taste
  • Tadka/Seasoning

  • Ghee – 2tsp to 3tsp
  • Mustard seeds – 1 tsp
  • Hing (asafoetida) – 1/4 tsp or a pinch
  • Ginger (chopped) – 1 tsp
  • Curry leaves – 15
  • Cashew nuts – 8
  • Green chillies (chopped) – 3
  • Dry chillies – 4 to 5
  • Additional ingredients (optional)

  • Cucumber – 3tbsp to 4tbsp
  • Pomegranate – 3tbsp to 4tbsp
  • Carrot – 3tbsp to 4tbsp
  • Coriander leaves (chopped) – 3tbsp

Method

  • Chop green chillies, coriander leaves, cucumber and carrot finely.
  • Split cashew nuts and keep it aside.
  • Roast vermicelli in a pan by adding little ghee until golden colour spots are visible or can avoid like me.
  • Boil 3 cups of water in a vessel add the vermicelli, salt and allow it to boil for 3-4 min in medium flame. Drain the water from the vermicelli using food strainer. Add cold water again and drain it and mix little 1tsp oil in it, avoiding from sticking with each other.
  • Mix curd and water in a wider bowl, so that no lumps are there.
  • Add cucumber, pomegranate, and carrot , mix well with the curd.
  • Keep it aside.
  • Seasoning/tadka

  • Heat the small vessel or pan , add ghee when hot, add mustard seeds, dry chillies, cashewnuts and curry leaves , cook until cashews are golden brown.
  • Add ginger, green chillies and hing(asafoetida) in the end, stir quickly and switch it off. Allow to cool.
  • Mix the vermicelli and the seasoning together, keep it aside.
  • Mix the vermicelli mixture and curd mixture together well.
  • Add coriander leaves and salt , mix it. Or
  • Take a big bowl; add boiled vermicelli and curd mix well.
  • Add the seasoning mixture, coriander leaves, additional ingredients and mix well.
  • Can serve immediately or refrigerate to cool and then serve.
  • It is creamy, smooth in texture and delicious to eat.
  • Serve with lime pickle or mango instant pickle or just plain potato crisps.

Notes

  • While seasoning, can add 1/2tsp urad dal , sauté with the mixture.
  • You can roast cashew nuts separately and mix it in the curd mixture.
  • After refrigerating, if it becomes thick add more curd and water or milk, as per your taste.
  • Tempering can be skipped, yet tastes good, if it is very urgent and no time.
  • Additional ingredients also can be avoided if it is not available at home.

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