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: 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 (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.