Thayir Semiya | Vermicelli in Seasoned Yogurt

The final recipe for Blogging Marathon #21, week 2, under the theme - 3 days of Upma, is one of my favorites . When I was pregnant with lil dude , I could not keep down anything. All food stuffs were unappetizing no matter how well it garnished or how tasty it was. I hated to look at the dishes that were prepared! Such was my aversion towards food. I skipped meals and lost weight. One fine day mom changed this situation....

When I went to stay with her for a few days, she was determined to make me eat something. She prepared this dish for me one morning and for almost a week, I had this for breakfast, lunch and dinner!!!Then slowly my appetite returned to normal then grew voracious. That story is for another day…..

A couple of weeks back , mom prepared this scrumptious breakfast and here is the dutiful daughter presenting it to you...


We had Semiya Upma with Coconut chutney.

And then comes my favorite curd semiya with mango pickle and this was enjoyed over piping hot Filter coffee

Here is the recipe...

Pre-roasted Semiya / vermicelli – 1 cup
Fresh yogurt / Curd -1 ½ cups or more
Milk – ¼ cup
Salt to taste

For seasoning

Oil- 1 teapoon
Mustard- 1 teaspoon
Cumin seeds – ½ teaspoon
Urad dal -1 teaspoon
Finely chopped ginger – ½ teaspoon
Green chilli – 2, chopped

Grated carrot
Finely chopped cucumber
Finely chopped raw mango

Coriander leaves for garnishing

  1. Boil 1 ½ cups water in a pan and add ½ teaspoon oil to it
  2. When it comes to a rolling boil, put in the semiya/ vermicelli.
  3. Simmer till the semiya is soft and fully cooked.
  4. Remove from pan and cool.
  5. Meanwhile whisk milk and curd. Keep aside.
  6. Heat a little oil and add raisins. Remove from pan when the raisins puff up. Keep aside.
  7. To the same pan, add mustard, cumin seeds, urad dal, asafetida powder, ginger, green chillies and curry leaves.
  8. When the mustard splutters and dal turns brown, pour into the cooled semiya.
  9. Add salt, raisins, grated carrot, chopped cucumber and raw mango.
  10. Add beaten curd and mix gently.
  11. Serve garnished with coriander leaves.

Note :

Hop over to the  Blogging Marathon page for the other Blogging Marathoners doing BM#21

Bon Appetit...

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