Thayir Semiya / Vermicelli in yogurt

 

Ok its summer….here goes the recipe to cool your tummy, ‘Thayir Semiya’. You will feel the calm, chill tummy once this vermicelli pass through your throat J usually upma or payasam is made using semiya, here plain curd is used with semiya to make this recipe. This is also a Kongunadu special recipe. You will find this in many kongunadu wedding menu. Finally add toppings like grapes, grated carrots, pomegranates, roasted cashew and also dates to this semiya for more taste.

Ingredients:

Semiya (roasted) – 1cup
Green chilli – 2
Mustard seeds – ½tsp
Urad dal – 1tsp
Curry leaves – 1tbsp
Chopped coriander – 1tsp
Oil – 1tbsp
Water – 1½ cup
Beaten Curd / thayir – 2cup
Salt to taste

 

Method:

If using roasted semiya, just dry fry for 1 or 2min in a kadai. For non-roasted samiya, dry fry them till turning light brown.
Add water to it and stir well. Let them cook for 4 to 5min in low flame.
When they are fully cooked, remove from fire and keep aside. Let them cool.
Heat oil in a tempering pan, add mustard seeds, when they splutter add urad dal, curry leaves, green chilli and fry.  Transfer them to the semiya.
Add salt and beaten curd to the semiya and mix well.
Now garnish with chopped coriander and whatever topping you have and serve. (here I used green grapes)