How much cooking time?

35 min — 15 min prep, 20 min cooking.

Thayir Semiya (Curd Semiya)

Name: Thayir Semiya (Curd Semiya)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil Nadu Indian
Ingredients: 10g Cashew Nuts; 2tsp Sunflower Oil; 1cup Curd; boiled peanuts; 0.5cup semiya; 1piece Curry Leaves; 1tsp Mustard Seeds (Black); 0.5tsp white urad dal; 1pinch Asafoetida

A South Indian (Tamil Nadu) tiffin dish: boiled vermicelli is tempered with mustard seeds, urad dal and curry leaves, then mixed with fresh curd for a cooling, mildly tangy one-pot dish. Garnished with roasted cashews and peanuts, best served fresh as a light lunch or dinner.

Time 35 min · Serves 4 · 126 kcal · All Tamil Nadu, Tamil Nadu

Ingredients

Garnish

Cashew Nuts (optional) (garnish) — 10 g (whole)

Main

Sunflower Oil — 2 tsp (whole)
Curd — 1 cup (whole)
boiled peanuts (optional) (whole)
semiya — 0.5 cup (roasted)

Tempering

Curry Leaves — 1 piece (ground)
Mustard Seeds (Black) — 1 tsp (whole)
white urad dal — 0.5 tsp (whole)
Asafoetida — 1 pinch (ground)

Method

To begin making the Thayir Semiya recipe, firstly boil the vermicelli in 2 cups water.
Drain it and spread on a colander.Pass cold water through it.
This ensures that the vermicelli does not become sticky.
Keep it aside and let it cool down.Heat a kadai/wok and add oil.
Add the peanuts and roast till it turns brownish.
Remove and keep it aside.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.Add the boiled vermicelli and mix everything.
Add salt to taste and mix.Finally just before serving add curd and mix well.
Serve Thayir Semiya on its own for a light and healthy lunch or dinner.

Common questions

How many calories in one plate of Thayir Semiya (Curd Semiya)?: 126 kcal per plate.
How much cooking time?: 35 min — 15 min prep, 20 min cooking.

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