Curd Semiya (Thayir Semiya) - Preparation Details

Curd Semiya, also known as Thayir Semiya in South India, is a light, refreshing dish made with soft-cooked vermicelli mixed in creamy curd. It’s a popular choice for a quick breakfast, light lunch, or evening snack, especially during hot weather. This recipe is easy to prepare, needs only a few basic ingredients, and can be served instantly without long waiting times.

Ingredients

Ingredient	Quantity
Vermicelli (Semiya)	1 cup
Water	2 cups
Curd (yogurt)	1 to 1.5 cups
Milk (optional)	½ cup
Salt	As needed
Green chilli (finely chopped)	1
Ginger (finely chopped)	1 tsp
Curry leaves	Few
Coriander leaves	Few (chopped)
Mustard seeds	½ tsp
Urad dal	½ tsp
Oil	1 tsp

Preparation Steps

Dry roast the semiya

Heat a pan and dry roast the vermicelli on medium flame until it turns light golden.

Keep it aside. (Skip if using pre-roasted vermicelli.)

Cook the semiya

In a pan, bring 2 cups of water to boil.

Add the roasted semiya and cook until soft (about 5–7 minutes).

Drain excess water if any, and spread on a plate to cool slightly.

Prepare tempering

Heat 1 tsp oil in a small pan.

Add mustard seeds and let them splutter.

Add urad dal, chopped ginger, chopped green chilli, curry leaves, and sauté for a few seconds.

Mix the curd base

In a large bowl, whisk the curd until smooth.

Add milk (optional, to make it creamier) and salt. Mix well.

Combine

Add the cooled semiya to the curd mixture.

Pour the prepared tempering over it.

Mix gently so the semiya is coated well with curd.

Garnish & Serve

Add chopped coriander leaves on top.

Serve immediately for a fresh taste, or chill for 30 minutes before serving for a cool summer dish.

Instant Curd Semiya is a cooling, wholesome dish that’s perfect for warm days or when you need a quick, satisfying meal. The combination of soft vermicelli, creamy curd, and aromatic tempering makes it flavorful yet gentle on the stomach. It’s also highly adaptable—you can add grated carrots, cucumber, or pomegranate seeds for extra freshness and nutrition.