Monday, April 22, 2013

Thair Semiya / Vermicelli with Yogurt

For most of the south Indians, meal will not complete without yogurt especially for lunch. When it comes to summer food theme the list will be incomplete without yogurt or curd. I know for south Indians its very simple and easy dish but couple of my friends asked for this recipe. This is one of the most wanted foods during our college days, my lunch box use to vanish in minutes.

Ingredients:


Vermicelli
1 cup
Onion chopped
¼ cup
Green chili
2-3
Ginger finely chopped
½ Tbsp
Plain Yogurt
1 cup
Milk
¼ cup
Salt
 
To Temper:
 
Mustard seeds
½ tsp
Urad dal
1 tsp
Split channa dal
1 tsp
Cashew nut
1 Tbsp
To Garnish:
 
Cucumber chopped
¼ cup
Black grapes chopped
¼ cup
Raw Mango finely chopped
¼ cup
Cilantro chopped
Few
 
 
 

 

Directions:

  1. Dry roast vermicelli for 3- 5 minutes or until it start to change color. Keep stirring or else it will turn brown in bottom. Turn off the stove and transfer to another bowl and allow it to cool.
  2. In another pan, heat a tablespoon of oil, saute green chilies, onion, ginger, curry leaves and few cilantro.
  3. Once the onions turn light brown, add two cups of water and enough salt. Close the lid and allow it to boil.
  4. When the water starts boiling add the roasted vermicelli and mix well, turn the heat to medium and again close the lid and cook until water is absorbed (vermicelli will also cook).
  5. Turn off the stove and allow it to cool. Once it comes to room temperature add yogurt and milk mix well without any lumps.
  6. Now heat another teaspoon of oil splutter the ingredients under temper, when it turns golden brown add to the vermicelli.
  7. Finally add all the ingredients under garnish and mix them well. Serve with any pickle.

Note:
  • For garnishing you can add grated carrot and pomegranate (I didn’t get on that day) which gives crunchiness.  
  • You can add the ingredients under temper when your sautéing the onions. If you’re serving immediately, if you are planning to serve after few hours then do the tempering before serving.
  • If you feel it’s thicker add some milk or yogurt. It can be refrigerated before serving.

13 comments:

Sangeetha Nambi said...

Love it.. You can check my version in recent post :)

Priya Suresh said...

Been ages i had this thayir semiya,inviting.

Suchi Sm said...

Delicious never add curd to vermicillie,...

Corporate to Kitchen said...

This is new to me. Looks very healthy & nice!

The Pumpkin Farm said...

new recipe for me, nice variation

Harini-Jaya Rupanagudi said...

I made it for a potluck party a few years back and it was very popular! Love it!

Archana Potdar said...

New dish to me. Love the flavours.

Pavani N said...

Yummy looking yogurt semya.. Perfect for summer.

vaishali sabnani said...

wonderful ...love those garnishes too..looks inviting.

veena krishnakumar said...

delicious. Looks very inviting1

Suma Gandlur said...

Like the twist to the standard yogurt rice. I have seen this a lot in blogs but never tried myself.

Rajani S said...

I try pomegranite for garnish, I simply love this one in summer...

mehak kashish said...

wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, Semiya upma