Sunday 15 June 2014

Thayir Semiya/Yogurt Semiya/Curd SemiyaThayir Semiya Recipe

After having moved back to Chennai, things are really hectic at my end so I am really sorry for not posting recipes regularly. I hope and wish the wood work at my home gets completed soon, so that I will be able to cook, click and post lot more delectable recipes from my kitchen. Anyway, for today I am going to post a very simple, quick and easy thayir semiya/curd semiya. Thayir semiya can be had as an alternative to thayir sadam, which actally perfect for these hot summer days. Do try out this delectable and mouthwatering thayir semiya and post your feedback as well friends. Meanwhile do check out other interesting Breakfast Recipes here.

Here’s how to make Thayir Semiya/Curd Semiya with step by step photos…

1 cup
2 cups
1 ½ cup
½ cup
As needed

For Tempering
2 tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Bengal gram dal/Kadalai paruppu
1 tbsp
Green chillies
4 finely chopped
1 inch piece finely chopped
Curry leaves
8 to 10
Cashew nuts
5 to 7 finely chopped
10 -15
Coriander leaves/kothamalli
2 tsp finely chopped
One pinch

For Garnishing [optional]
Grated carrots
2 tbsp
Grapes [seedless]
10 to 15
one small cup finely chopped
Preparation time: 5 minutes                               Recipe Category: Breakfast/Dinner 
Cooking time: 15 minutes                                     Recipe Cuisine: TamilNadu, South India
Serves: 2 -3
Author: Priya Anandakumar


Roast the vermicelli/semiya in a pan/kadai until they turn golden brown in colour. Transfer it to a plate and keep it aside.

Boil 2 cups of water along with salt in the same kadai, when it comes to rolling boil add the roasted vermicelli/semiya and keep stirring.

Let the vermicelli/semiya cook well, then switch off the stove and let it cool down.

After it cools down, add the curd, milk and mix really well. Adjust the amount of salt needed.

Heat oil in another pan, splutter mustard seeds, then add cumin seeds and Bengal gram dal. After the dal changes colour add green chillies, ginger, curry leaves, asafoetida and fry for another 2 minutes.

Add the raisins, cashew nuts and fry for another minute and then switch off the stove.

Add the tempering and chopped cilantro to the semiya/vermicelli and mix thoroughly.

Finally add any or all of the garnishings mentioned above and serve the delicious, healthy and filling thayir semiya either at room temperature or cold.

Yes, Thayir semiya is ready, that was surely easy right. Do try out this mouthwatering thayir semiya and enjoy your day.

  • If you have the roasted vermicelli you can skip the first step and start cooking the vermicelli in water.
  • The garnishings, I have mentioned are totally optional, you can skip them and serve the thayir semiya as it is.
  • Adjust the amount of yogurt/curd/thayir and milk according to your preferred consistency.
  • If you are going to prepare this thayir semiya in the morning itself to be served for lunch, then add 2 ½ cups of milk and 1 tbsp of yogurt, so that the semiya does not turn sour especially when you live in a hot place like India.

Thank you all for visiting my website, please keep coming back for more easy, delectable and healthy recipes from my kitchen.

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Until then I am signing off…


  1. this looks really interesting... something new...

  2. Hope your kitchen and home ready dish for hot summer

  3. This is also my family's favourite, Priya! Your pictures make it very easy to prepare!

  4. Interesting recipe...just I need some curd I will prepare it soon.

  5. I know its not easy to blog from India, no problem sis, take ur time.. Thayir semiya makes me hungry and a prefect dish for hot weather.

  6. Perfect for a breakfast....loved it

  7. nice thayir semiya. Glad to see you back.

  8. Good to see your post, it's been quite some time since you last posted..
    Never heard of using vermasili and curd together
    It is such a healthy dish..
    But how is it eats, I mean its comsumed like raita !!!
    Keep in touch

  9. Healthier option, love the idea of curd vermicelli :)


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Priya Anandakumar