Curd Semiya
Curd semiya also called as thayir semiya - Vermicelli in yogurt, tempered with spices and garnished with toppings like raisins, cashews and pomegranate pearls
Servings: 4
Ingredients
Cooking the vermicelli
- 1 c Vermicelli
- 3 c water
- 1 tsp Salt
For the curd vermicelli
- 2 c Smoothly whisked Curd
- 1/2 c Water or chilled milk
- 1.5 tsp Salt or to taste
- 1 tbsp Finely chopped green chili
- 1 tsp Finely chopped curry leaves
- 2 tsp Cilantro chopped finely 2 tbsp
- 2 tbsp Pomegranate pearls optional but highly recommended
- 1.5 tbsp Finely chopped raw mango
For tempering
- 1 tbsp Ghee
- 1 tbsp Broken cashews
- 1 tbsp Raisins 1tbsp
- 1 tsp Cumin seeds
- 1/8th tsp Hing a small pinch
- 1 tsp Mustard seeds
Instructions
- Add the vermicelli, salt and water to a pan.
- Cook the vermicelli till tender.
- Once done, drain in a colander and wash the vermicelli thoroughly under running water.
- Set aside.
- Whisk the curd well and mix with the milk and add to the vermicelli and combine well.
- Add salt and mix well.
- Heat ghee in a kadai.
- Add the broken cashews and fry till golden. Drain and set aside.
- Now add the raisins. Fry till they just plump up. Drain and set aside.
- To the remaining ghee, Add mustard seeds, cumin seeds and wait for them to splutter
- Add this to the curd vermicelli mixture.
- Mix well.
- Add chopped coriander, green chili, raw mango, curry leaves and pomegranate pearls to the mixture.
- Mix well.
- Serve chilled.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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