December 09, 2014

Thayir Semiya / Semiya Bagalabath (Curd Vermicelli)

This is a cool and refreshing recipe that suits for Lunch box and also for dinner. It is usually served in parties also in the place of curd rice. Very easy to make and tasty....

Ingredients for making Thayir Semiya:









Roasted Vermicelli 1 cup

Milk 2 cups

Fresh curd 1 cup

Salt to taste

Oil 2 tea spoons

Mustard seeds , finely chopped ginger, green chillies, red chillies and curry leaves for seasoning

Hing 1/2 tea spoon

Grated carrot 1/2 cup

Coriander leaves for garnishing

Method for making Thayir Semiya:









In a broad pan boil 2 cups of water. Once the water starts boiling add the vermicelli and stir well.


When the vermicelli gets boiled add 1 cup of milk and allow the mix to cool down.











Once it gets cooled add the remaining milk, curd and salt and mix well.


Add the grated carrot. (can add pomogrenate and seedless grapes also to make richer)






Now saute it with mustard seeds, hing, ginger, chillies, and curry leaves. Garnish with coriander leaves.


Add more milk and reduce the curd if making it for lunch box.


Add the quantity of curd while serving to make it more creamy...