South Indian
Curd Semiya (Vermicelli in Spiced Yogurt)
Curd Semiya (Vermicelli in Spiced Yogurt) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 cups roasted vermicelli (semiya)
- 3 cups water
- 2 cups plain yogurt (curd)
- 1/2 cup milk
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 green chilies
- 1 tsp grated ginger
- 10 curry leaves
- 2 tbsp neutral oil
- 3/4 tsp salt
How to cook it
- Boil the vermicelli in the water until just tender, then drain and let it cool completely.
- Whisk the yogurt with the milk and salt until smooth, then fold in the cooled vermicelli.
- Heat the oil in a small pan and let the mustard seeds pop, then fry the urad dal until golden.
- Add the green chilies, ginger, and curry leaves and let them sizzle for a few seconds.
- Pour the tempering over the curd semiya and chill briefly before serving.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Curd Semiya (Vermicelli in Spiced Yogurt), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Curd Semiya (Vermicelli in Spiced Yogurt) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Gluten | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Grains and Dairy
- How this was set
- Hand audited
When to cook it
Curd Semiya (Vermicelli in Spiced Yogurt) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on vermicelli, yogurt, and curry leaves.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.