Thayir semiya | Curd semiya | Semiya bagalabath-How to make-Stepwise pictures & Video

Cuisine Style: Tamil Nadu,south india | Preparation Time: 5 to 8 minutes | Cooking Time: 5 minutes | To Serve: 3 | Type : Breakfast | Take with : Pickle, grapes, more milagai, chips, grated carrot

Ingredients

• Semiya[Vermicelli, sevai]– 1 cup
• Curd – 1 cup
• Mustard seeds – 1 tbsp
• Green chilli – 1 [finely chopped]
• Ginger – 1 tbsp[finely chopped]
• Curry leaves – 1 spring
• Coriander leaves – 2 springs [chopped]
• Pomegranate seeds – ¼ cup
• Asafetida a pinch
• Salt to taste
• Oil – 1 tbsp
• Water as needed [for boiling semiya]

Preparation

• Boil semiya & let it cool. Take a bowl with boiled semiya add salt, curd mix well.
• For seasoning: Heat oil in a pan add mustard seeds & let it splutter. Add green chilli, ginger curry leaves, & asafetida. Then cut off heat.
• Add seasoned ingredients into curd semiya mixture mix well.
• Then add chopped coriander leaves & pomegranate seeds mix well then serve.
  

How to make Curd Semiya video

How to make Thayir semiya[Curd vermicelli]-Stepwise pictures[Simple, Easy]

Boil semiya, cool it, Then add curd & salt, mix well

Add chopped coriander leaves

Seasoning with mustard seeds, ginger, green chilli, curry leaves & asafetida

Add seasoned ingredients

Add pomegranate seeds

Mix well

Thayir semiya is ready

Curd vermicelli, Dahi semiya, or Semiya curd bath