Thayir Semiya - Semolina/Vermicelli in seasoned yogurt sauce and garnished with shredded carrots and cucumbers

Background:

Growing up in Coimbatore with Annapoorna at walking distance meant plenty of thayir semiya. I absolutely love this alternative to the ubiquitous thayir sadham. Served chill with a side of lemon pickle this humble dish truly makes me drool. So, yesterday breaking my head in trying to make something other than the regular samayal, I settled for godhuma dosai with chinna vengaya sambar and thayir semiya.

Stuff you will need:
Semiya (Vermicelli/wheat noodles) - 1 cup
Ghee - 1 tsp
Oil - 2 tsp
Mustard - 1 tsp
Green or Red chillies - 1 split into two
Ginger - small cube grated
Curry leaves - 4-5 chopped
Asafoetida - a pinch
Cucumber seedless small - 1 grated
Carrot small peeled - 1 grated
Yogurt/Curds thick - 4 tbsp
Warm milk - 1/2 cup
Salt to taste

How to make it?

Boil a pan 3/4ths full of water till it gets to a rolling boil. In the meanwhile roast the semiya well in ghee till it turns a reddish hue and set aside. When water is boiling add the semiya and cook till done but not mushy. Drain in colander and wash with cold water. Set aside. In a small kadai, heat oil and when hot enough add mustard, asafoetida, green chillies, grated ginger and curry leaves.

In a mixing bowl transfer the cooled, cooked semiya, add the seasoning, salt and the warm milk. Mix. Add the thick curds and mix well. Garnish with grated carrots and cucumber.

Serve chilled with lemon pickle

Serves two

Special notes:

The seasoning can be omitted and instead grated carrots, cucumbers can be supplemented with roasted cashew bits and cut red grapes.

Tags: Curd Semiya, Curd Vermicelli, Thayir Semiya