Curd Semiya (Vermicelli)

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. Curd 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.

Try these other Semiya (Vermicelli) recipes

  • Lemon Semiya (Vermicelli)

    Difficulty: Easy

    A simple and quick breakfast dish made with vermicelli (semiya) and lemon juice. This can be served with tomato ketchup.

  • Tomato Semiya (Vermicelli)

    Difficulty: Easy

    Discover the deliciousness of South Indian cuisine with tomato semiya. This quick and easy dish is perfect for breakfast or a light meal.

Curd Semiya (Vermicelli)

Recipe by S Kamala
0.0 from 0 votes
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover the delightful and cooling flavors of Curd Semiya, a popular Indian dish made with vermicelli noodles and yogurt. Perfect for summer days!


  • 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


  • 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.


  1. 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.

  2. Tried hands for the first time… taste was awesome and the preparation time is just 5 to thanks10 mins….thanks for the wonderful recipe

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