Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Curd Semiya (Yoghurt Pasta)

 Published 2008-Nov-24   Updated 2021-Dec-21

- Submitted by Dahlia

(Thayir Semiya, Curd Vermicelli)

Jump to recipe ↓

Semiya (vermicelli) is a type of pasta which is commonly used in south indian cooking to make semiya upma or semiya payasam. But semiya is a very versatile ingredient and you can make many dishes out of it by tossing the cooked semiya with different sauces. Here is the recipe of thayir semiya made very similar to curd rice. You can also make other dishes like lemon semiya (similar to lemon rice) , puli semiya (semiya tossed in a tamarind sauce), semiya biriyani, coconut semiya (like coconut rice), tomato semiya (like tomato rice) etc.

Another variation to these dishes is to use sevai (or rice noodles) for all of the above recipe. Each variation yields different flavors but is definitely finger licking.

Recipe For Curd Semiya


  • Semiya - 2 cups
  • Curd - 3 cups
  • Milk/ Water - 1 cup
  • Mustard seeds - 1/4 tsp
  • Curry leaves - 5-6
  • Urad dal - 1/2 tsp
  • Dry red chillies - 3-4
  • Green chilly - 1
  • Asaefoetida - a pinch
  • Oil - 1 tblsp
  • Cashew - 1 tbsp
  • Coconut (fresh grated) - 2 tbsp
  • Sugar - a pinch
  • Salt - to taste

For Garnish (You can use any of these to garnish)

  • Cilantro (finely chopped)
  • Carrot (grated)
  • Cashews (chopped)
  • Fruits like grapes and pomegranate


  1. Fill a deep pot with water and bring it to a boil. When the water boils, add salt and little oil in the water and put the semiya in.
  2. Let the semiya cook until it is done. Drain the water completely and run it under cold water immediately. This will stop the cooking process and prevent the semiya from sticking to each other.
  3. Beat the curd with water/ milk. Add the required salt and sugar to it.
  4. Heat oil in a small pan, splutter the mustard seeds, urad dal, dry red chillies, asafoetida and curry leaves. Add this to the beaten curd.
  5. Grind the cashews, green chillies and grated coconut together and add it to the curd as well.
  6. Finally add the cooked semiya to the curd and mix well. The semiya will make the dish thicker so add more curd than you feel is necessary.
  7. Garnish with grated carrot or fruits or chopped nuts or chopped cilantro. Serve as breakfast or as part of a multi course meal.


  • You can make instant curd semiya with left over semiya upma by just adding beaten curd to the upma.

More Vermicelli / Semiya / Sevai Recipes

Ragi Idiyappam Ragi Idiyappam Kothamalli Sevai Kothamalli Sevai Semiya (Vermicelli) Idli Semiya (Vermicelli) Idli Semiya Upma Semiya Upma
See more ⟩⟩

Post a new comment

2000 Characters left
Your name will be displayed next to your comment.
Email will NOT be displayed publicly.
Cancel       Save Comment

Comments (5)

Person   ()
good one i love the taste
Person   ()
Thank You.
Person   ()
super recipe.. never knew it before..thank u
Person   ()
Oh. It tastes awesome. Cool and refreshing.
Person   ()
nice one

Post Comment

 Published by on and last updated on 2021-12-21.