Looking for a quick, cooling breakfast that’s both comforting and refreshing?
This Curd Vermicelli (Thayir Semiya) is exactly that.
It’s creamy, slightly tangy, packed with textures, and comes together faster than you think. Perfect for hot summer days, light meals, or even lunch boxes.
Curd Vermicelli (Thayir Semiya) is a South Indian dish similar to curd rice, but made with vermicelli instead of rice.
You get:
It’s simple, but incredibly satisfying.
It’s one of those dishes that feels both comforting and refreshing at the same time.
Soft base that absorbs all the flavors beautifully.
Adds creaminess and a refreshing tang.
Keeps the mixture soft and prevents drying.
Adds crunch, sweetness, and color.
Gives a rich crunch and depth.
Mustard seeds, dal, ginger, chilli, curry leaves, this is where the flavor really comes alive.
Start by lightly roasting vermicelli in a pan. This step brings out a nice aroma and prevents it from becoming sticky later.
In another pot, bring water to a boil, add salt, and cook the vermicelli until soft. Don’t overcook; you want it soft but not mushy.
Drain it and let it cool completely.
Once cooled, transfer it to a bowl and mix in a little milk. This keeps the vermicelli soft and prevents it from clumping.
Now add whisked curd and gently mix until everything is nicely coated. You’re aiming for a creamy consistency, not too thick, not too runny.
Add grated carrot, grapes, and pomegranate seeds. This is where the dish becomes fresh and vibrant.
Now comes the best part, tempering.
Heat ghee, roast peanuts and cashews until golden, then add urad dal, chana dal, and mustard seeds. Let them splutter.
Add ginger, green chilli, curry leaves, and a pinch of hing. Turn off the flame.
Pour this hot tempering over the curd vermicelli.
Mix gently, adjust salt if needed, and you’re done.
Pro Tip 💡: Always cool the vermicelli completely before adding curd. If it’s hot, the curd may split.
Serve it chilled or at room temperature.
This dish is best served cold.
If needed:
Makes it mushy and sticky.
Can cause curd to curdle.
Leads to a dry texture later.
Can overpower the dish.
This Curd Vermicelli is one of those recipes that feels effortless but tastes complete.
It’s cooling, creamy, and packed with textures, perfect for busy days or when you want something light yet satisfying.
Try it once, and it might just become your go-to comfort meal, especially during summer.
This curd vermicelli is a simple, comforting dish that comes together with very little effort. Soft vermicelli is mixed with creamy curd, a splash of milk, and topped with a flavorful tempering that adds just the right crunch. The addition of fresh fruits like grapes and pomegranate gives it a refreshing twist, making every bite light and satisfying.
It’s perfect for busy mornings, a quick lunch, or even when you’re craving something cool and soothing. Once you try it, you’ll love how easy and versatile it is to make again and again.
Grate carrot, chop grapes, green chilli and ginger, keep pomegranate seeds ready
Heat a pan, add oil, and roast vermicelli on a low flame until aromatic
Transfer cooled vermicelli to a bowl and mix with boiled and cooled milk gently
Add whisked curd and mix well to coat evenly and get a creamy texture ( if it's too thick, add more milk. It should be a creamy texture)
Add mustard seeds and let them splutter, then add ginger and green chilli, switch off flame and add asafoetida and curry leaves
To temper over vermicelli, add salt if needed, mix well and serve chilledServings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Love our recipes? Follow us for more delicious cooking inspiration, tips, and behindthescenes fun!
I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
