Thayir Sevai Recipe/Curd Sevai/Sevai Bagalabath- How to make Curd Sevai

Today, I am going to share yet another healthy and divine Thayir Sevai. Now that summer has started and it is getting hot day by day, including Thayir/yogurt/curd in our diet helps in cooling down our body and mind. Do try out this Thayir Sevai and post your comments here. Meanwhile do check out other interesting Sevai Recipes like Lemon Sevai/Idiappam Sevai, Tomato Sevai, Black Pepper Sevai/Milagu Sevai, Ragi Sevai and post your comments here. Meanwhile do check out other healthy and tempting Breakfast Recipes here.

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

Ingredients

Rice Sevai	200 gms
Curd/Yogurt/Thayir	1 ½ cup
Milk	½ cup
Salt	As needed
Grated Carrot	3 tbsp
Cilantro/Coriander Leaves	3 tbsp finely chopped

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin/Jeeragam	½ tsp
Asafoetida/Hing/Perungayam	¼ tsp
Urad Dal/Ullutham Paruppu	1 tsp
Channa Dal/Kadalai Paruppu	1 tsp
Green Chillies	2 finely chopped
Ginger	1” piece finely chopped
Raisins/Ularndha Dhiratchai	10
Curry Leaves/Karuvepillai	10-12

Preparation Time: 5 minutes                       Recipe Category: Breakfast/Lunch

Cooking Time: 20-25 minutes                      Recipe Cuisine: South Indian

Author: Priya Anandakumar

Other interesting Sevai Recipes that might be of your interest...

Lemon Sevai/Elumichai Sevai, 

Tomato Sevai, 

Black Pepper Sevai/Milagu Sevai, 

Ragi Sevai 

Method

Heat 4 cups of water along with salt in a sauce pan, let it come to rolling boil.. Now switch off the stove.

Add the Rice Noodles/Sevai/String Hoppers to the sauce pan, cover it with lid and set it aside for about 5-6 minutes. Once the sevai becomes soft drain all the water, spread it on a plate and set it aside or cook the rice sevai according to the instructions on the pack.

Let the cooked rice sevai cool down completely.

Add the yogurt/thayir, milk, salt and mix everything really well.

Heat oil in a pan/kadai, splutter mustard seeds,  add cumin seeds, urad dal, channa dal and fry until the dal changes to golden color.

Now add the curry leaves, perungayam/asafoetida and fry until it turns crispy.

At this stage add chopped green chillies, ginger and fry well for 20-30 seconds.

Then add the dry raisins and fry for another 20-30 seconds and switch off the stove.

Now add the tempering to the Curd+Sevai mixture.

Then add the grated carrots, chopped cilantro to the sevai.

Mix everything really well, delicious, healthy and tempting Yogurt Sevai/Curd Sevai is ready to be enjoyed. 

Serve this lovely and delectable bowl of curd sevai with any pickle of your choice.

Suggestions:

If you are going to consume the curd sevai immediately, you need not add the milk.

I have added milk so that the sevai does not turn sour later.

Adjust the amount of milk and curd depending on the time of preparation and time of consumption.

You can very well add cashew nuts, fresh grapes, pomegranate for more added taste.

I have used the ready made rice sevai, you can make this thayir sevai with left over idiappam as well.

Thank you all for visiting my space, please come back again for more traditional, authentic recipes from my kitchen.

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Have a great day and enjoy.