Thayir Semiya | Curd Vermicelli

 Thayir Semiya | Curd Vermicelli | Semiya Bagalabath

Thayir Semiya – A Soothing South Indian Curd Vermicelli Dish

If you’re looking for a light, cooling, and comforting South Indian meal, Thayir Semiya (Curd Vermicelli) also known as Semiya bagalabath is a must-try. It’s a simple dish made by mixing cooked vermicelli with curd (yogurt) and a gentle tempering of spices. This humble recipe is not only delicious but also easy to digest, making it ideal for hot days, light dinners, or for anyone managing digestive issues like acidity or GERD.

In Tamil homes, thayir sadam (curd rice) is a staple—but when you want something a little different, thayir semiya is the perfect twist. It’s soft, creamy, slightly tangy from the curd, and lightly spiced for flavour without being heavy. Best of all, it comes together in under 15 minutes!

This dish is especially great if you follow a vegetarian South Indian diet. It’s naturally low in spices, easy on the stomach, and highly customizable. You can add grated carrots, finely chopped cucumber, or even pomegranate seeds for a refreshing crunch and vibrant colour. 

Whether you’re new to South Indian cuisine or grew up with it, this simple curd vermicelli recipe brings the comfort of home in every bite. Serve it chilled on a summer day or warm in the evenings—it’s always a hit!

Check out the recipe for curd semiya below.

Ingredients 

Roasted Vermicelli (Semiya) -1/2 cup

Curd -3/4-1 cup or as required 

Green chillies-1 no

Grated carrot-1/4 cup

Ginger-1 inch piece

Mustard seeds -1/4 tsp

Urad dal-1/2 tsp

Bengal gram dal-1/2 tsp

Asafoetida -1/8 tsp

Salt to taste

Cashews-few

Raisins-few

Curry leaves -few

Coriander leaves -few

Oil-1 tsp

Recipe video

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 drain it again set aside.

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

👉In a small pan heat oil add the mustard seeds, urad dal, Bengal gram dal, ginger, green chillies, curry leaves, cashews, raisins, grated carrot, asafoetida and saute well.

👉Now add this tempering to the curd semiya mixture and mix well.

👉Garnish with coriander leaves and pomegranate seeds.

👉Serve.

Total Preparation Time-15 minutes 

Serves-3-4