Semiya Bhagalabhath | Thayir Semiya| Curd Semiya 

Semiya Bhagalabhath, also known as Thayir Semiya, is a delightful South Indian dish that is a variation of the classic curd rice. Instead of rice, this dish uses vermicelli (semiya) as the base, making it light, creamy, and easy to prepare. The cooked semiya is mixed with fresh curd and tempered with flavorful spices, resulting in a comforting meal perfect for any time of the day.

This recipe is ideal for beginners due to its simplicity and quick preparation. It is an excellent choice for summer lunches, festive feasts, or as a cooling dish to pair with spicy curries. Its mildly tangy flavor and smooth texture make it a favorite among both kids and adults.

Whether you’re hosting guests or looking for a quick-fix meal, Semiya Bagalabath is a versatile and nutritious option.

Tips for Making Perfect Thayir Semiya

1. Choosing Vermicelli: Use roasted vermicelli for better flavor. If you have plain vermicelli, dry roast it lightly before cooking.
2. Cooking Vermicelli: Boil vermicelli in plenty of water and drain excess water to avoid stickiness. Add a few drops of oil while boiling to prevent clumping.
3. Curd Consistency: Use thick curd for a rich texture. If the curd is too sour, mix it with a little milk for a balanced flavor.
4. Cooling the Semiya: Allow the cooked vermicelli to cool completely before mixing it with curd to prevent curdling.
5. Tempering: Tempering with mustard seeds, green chilies, curry leaves, and ginger adds a traditional touch and enhances flavor.
6. Serving: Garnish with fresh coriander leaves, pomegranate seeds, or grated carrots for added color and taste.
7. Storage: If making ahead, keep the curd and cooked vermicelli separate and mix them just before serving to maintain freshness.

Semiya Bagalabath, or Thayir Semiya, is a simple yet delicious dish that brings comfort and flavor in every bite. Its smooth texture, refreshing taste, and ease of preparation make it a go-to recipe for busy days or festive occasions. Packed with the goodness of curd and the aromatic touch of tempering spices, this dish is as healthy as it is satisfying. Serve it chilled with a side of pickle or papad for a complete meal that’s sure to please everyone at the table.

Ingredients 

Vermicelli (Semiya)-1 cup

Curd -1 cup slightly whipped

Mustard seeds-1/4 tsp

Urad dhal-1/2 tsp

Ginger-1 inch piece chopped

Green chillies-2 nos chopped

Curry leaves and coriander leaves few

Salt to taste

Oil-1 tsp

Pomegranate seeds-1 tbsp

Method 

👉Boil water in a vessel add the semiya and cook it. Drain the water completely and add cold water to the cooked semiya and again drain it.

👉In a mixing bowl add the cooked semiya, curd, salt and mix well.

👉In a small pan heat oil add the mustard seeds and urad dal, ginger, green chillies, curry leaves and saute.

👉Now add this tempering to the curd semiya mixture.

👉Garnish with coriander leaves and pomegranate seeds.

👉Serve.

Preparation Time -15 mins

Serves-4