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Curd Semiya Recipe, How to make Thayir Semiya for Summer

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Curd Semiya (Thayir Semiya) is often seen today as a quick comfort food, but the version made with tempered spices, roasted vermicelli, and thick curd has quiet roots in Tamil Brahmin homes—especially as a post-festival or temple prasadam-style meal. This revival version brings back the aathukku saapadu (home-style) feel with depth, tempering, and the right curd-to-semiya ratio so it doesn’t turn watery.

“Thayir Semiya: A Summer Hug from Ammamma’s Hands”

There are recipes you remember with your tongue—and then there are those your heart remembers. Thayir Semiya, or curd semiya, is one of those soft summer memories for me. My mother and grandmother used to make it often during peak summer days, when the air was heavy and the afternoons dragged slowly. It wasn’t a dish for guests or grand feasts. It was made just for us. Light, simple, and deeply comforting.

Paati’s Pot: Forgotten Flavors from Our Ancestral Kitchens

This recipe is part of Paati’s Pot — a special revival series on Sandyathome where we bring back soulful dishes that once simmered quietly in Tamil kitchens. Made with care by grandmothers and mothers, these are recipes not for feasts, but for family — for hot afternoons, tired bellies, and hearts that needed soothing more than spice.

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Curd Semiya ingredients & their Roles

Ingredient	Role in the Dish
Roasted Vermicelli (Semiya)	Acts as the base of the dish, giving body and a soft, slurpable texture. Roasting ensures it doesn’t turn sticky after cooking.
Salt	Enhances flavor and balances the natural tang of curd. A small but essential element.
Curd (Thick Yogurt)	The heart of the recipe—adds creaminess, tang, and cooling properties. Slightly sour curd enhances flavor.
Milk	Balances the curd’s sourness and helps loosen the mixture to a creamy, flowing consistency. Prevents the semiya from thickening too much.

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Curd Semiya Recipe, How to make Thayir Semiya for Summer

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Tiffin / Light Meal / LunchboxCuisine: South Indian (Tamil Brahmin Revival)Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Thayir Semiya is a light and cooling curd vermicelli dish from Tamil homes, gently tempered and served as a summer tiffin. A forgotten comfort food, now revived from Paati’s pot.

Main Ingredients (Serves 2–3):

½ cup, ½ Roasted vermicelli (semiya)
1¼ to 1½ cup, 1¼ to 1½ Thick curd
¼ cup, ¼ Milk (adjust as needed)
Salt – to taste
Tempering:
2 teaspoon, 2 Gingelly oil
½ teaspoon, ½ Mustard seeds
½ teaspoon, ½ Urad dal
½ teaspoon, ½ Chana dal
½ teaspoon, ½ Ginger, finely chopped
1 nos. 1 Green chilli (slit)
Curry leaves -few
Hing – a pinch
Garnish
1 tablespoon, 1 Coriander leaves/ Cilantro
(Chopped)
1 tablespoon, 1 Grated Carrot

Directions to make Thayir Semiya

Cook the Semiya:
Add roasted vermicelli and 1 cup water to a pan.
Cook on medium flame for 3–4 minutes until the vermicelli turns soft and absorbs all the water.
Turn off the flame and let it cool completely before mixing with curd.
Mix Curd Base:
Whisk curd with milk and salt. Gently fold in the cooled vermicelli.
Temper:
Heat oil in a small kadai. Add mustard seeds, urad dal, and chana dal. Once golden, add ginger, green chilli, curry leaves, and a pinch of hing. Sauté lightly.
Combine Everything:
Pour the tempering over the semiya-curd mix. Add garnishes like carrot or fruits if using. Mix and let it rest for 10 minutes.
Serve:
Serve slightly chilled or at room temperature. If resting for longer, add a splash of milk before serving.

Notes

1 cup = 250 ml

Directions to make Thayir Semiya with step by step images

Cook the Semiya:
Add roasted vermicelli and 1 cup water to a pan.
Cook on medium flame for 3–4 minutes until the vermicelli turns soft and absorbs all the water.
Turn off the flame and let it cool completely before mixing with curd.
Mix Curd Base:
Whisk curd with milk and salt. Gently fold in the cooled vermicelli. Keep it aside.
Temper and Combine:
Heat oil in a small kadai. Add mustard seeds, urad dal, and chana dal. Once golden, add ginger, green chilli, curry leaves, and a pinch of hing; sauté briefly. Pour this tempering over the cooled semiya mixed with curd, milk, and salt. Add optional garnishes like grated carrot or fruits, mix gently, and let it rest for 10 minutes before serving.
Serve:
Serve slightly chilled or at room temperature. If resting for longer, add a splash of milk before serving.

Traditional Thayir Semiya served in a brass bowl with curd, tempered spices, and coriander – a Tamil revival recipe

Pro tips for Thayir Semiya

Cool semiya completely before adding curd – This prevents curd from curdling or turning watery.
Use thick curd (preferably homemade) – Slightly sour curd enhances flavor naturally.
Adjust milk quantity based on rest time – Add more milk if resting the dish for longer before serving.
Tempering in gingelly oil adds a subtle nutty flavor traditional to Tamil kitchens.
Add fruits or carrot just before serving to retain freshness and prevent discoloration.

Serving Suggestion

Serve Thayir Semiya chilled or at room temperature, ideally on a banana leaf or in a traditional brass bowl for a rustic, summer tiffin experience. Pair it with:

Moru Milagai (sun-dried curd chillies)
Vadam (rice crisps)
Or just a simple pickle on the side

Great for:

Lunchbox for kids and elders
Post-festival light meals
Easy Tamil summer dinner ideas

FAQ’s for Curd Semiya

Can I make curd semiya ahead of time?

Yes. If you plan to serve later, keep the curd-semiya mix and tempering separate. Combine with a little milk just before serving to avoid dryness or souring.

Why does my curd semiya turn watery?

If hot semiya is mixed directly with curd, it can separate and become runny. Always cool semiya first and use thick curd for a creamy result.

Can I make curd semiya without tempering?

Yes, but tempering adds flavor and aids digestion. For a no-cook version, skip tempering and just mix curd, milk, salt, and cooked semiya.

Is curd semiya good for kids?

Absolutely. It’s soft, cooling, and easy to digest. Just reduce green chilli or skip it when making for toddlers.

Can I use store-bought vermicelli?

Yes. Just make sure to use roasted vermicelli or roast it in ghee/oil before boiling to prevent stickiness.