Curd semiya is a popular Indian dish made with vermicelli noodles and yogurt. It is a simple and refreshing recipe that is perfect for hot summer days. This semiya can be enjoyed as a main dish or as a side dish with other Indian curries. It is a light and refreshing meal that is perfect for summer gatherings or as a quick and easy lunch option.
Curd Semiya is a refreshing and tangy dish made with cooked vermicelli mixed with a smooth curd dressing. To prepare, start by boiling water with oil and salt, then cook the semiya until tender. Once drained and rinsed, set it aside. Prepare a flavorful mix by chopping curry leaves, coriander leaves, and green chillies, and grating fresh ginger. Combine these with diced cucumber and whisked curd, adding salt to taste. Gently fold the cooled semiya into this curd mixture. For a delightful seasoning, heat oil, add mustard seeds to pop, and stir in asafoetida, then drizzle it over the dish. Finally, garnish with freshly grated carrot before serving. Enjoy this creamy, savory dish as a light meal or side!
Try these other Semiya (Vermicelli) recipes
Lemon Semiya (Vermicelli)
Difficulty: EasyA simple and quick breakfast dish made with vermicelli (semiya) and lemon juice. This can be served with tomato ketchup.
Tomato Semiya (Vermicelli)
Difficulty: EasyDiscover the deliciousness of South Indian cuisine with tomato semiya. This quick and easy dish is perfect for breakfast or a light meal.
Curd Semiya Recipe
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Curd Semiya (Vermicelli)
4
servings5
minutes15
minutesDiscover the delightful and cooling flavors of Curd Semiya, a popular Indian dish made with vermicelli noodles and yogurt. Perfect for summer days!
Ingredients
Semiya (Vermicelli) – 2 cups
Curd – 2 cup
Bengal gram dhal – 2 teaspoon
Urad dhal – 2 teaspoon
Mustard – ½ teaspoon
Red Chillies – 2
Greem chillies – 3
Fresh ginger – a small pice
Asafoetida – a pinch
Curry leaves – few
Coriander leaves – few
Cucumber – one small piece
Carrot grated – 1 tablespoon
Oil – 1 tablespoon
Salt – 1 teaspoon or as per taste
Directions
- Bring 6 cups of water to a boil, adding a teaspoon of oil and a pinch of salt. Add the semiya (vermicelli) and cook until tender. Remove from heat, strain, and rinse with cold water. Set aside.
- Finely chop curry leaves, coriander leaves, and green chillies, and grate a piece of fresh ginger.
- Cut cucumber into bite-sized pieces.
- In a mixing bowl, whisk the curd until smooth. Add in the cucumber pieces, chopped green chillies, curry leaves, coriander leaves, grated ginger, and salt. Mix well.
- Gently fold the cooked semiya into the curd mixture, ensuring that it’s evenly distributed.
- For seasoning, heat a small amount of oil in a pan. Add mustard seeds and wait for them to pop. Stir in a pinch of asafoetida.
- Drizzle this seasoning over the semiya-curd mixture.
- Garnish the dish with freshly grated carrot before serving.
can we prep semiya upuma first and then add curd to it?
Hi Rekha,
You can do that also. But for making upma we add more oil. But for curd semiya, if you cook it and add curd, not much oil is required.
Tried hands for the first time… taste was awesome and the preparation time is just 5 to thanks10 mins….thanks for the wonderful recipe
Thank you for your kind feedback.