Beetroot pulao recipe, Beetroot rice recipe
Beetroot pulao/ Beetroot rice is a very colorful, mildly spicy and delicious one pot meal…
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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.
Jump to Recipe| 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. |
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:
Great for:
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.
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.
Yes, but tempering adds flavor and aids digestion. For a no-cook version, skip tempering and just mix curd, milk, salt, and cooked semiya.
Absolutely. It’s soft, cooling, and easy to digest. Just reduce green chilli or skip it when making for toddlers.
Yes. Just make sure to use roasted vermicelli or roast it in ghee/oil before boiling to prevent stickiness.
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