THAYIR SEMIYA

Nothing is more welcome on a hot summer day than

 a bowl of a cool,curd/thayir/dahi based dish...

No wonder no South Indian meal is complete 

without a generous helping of curd rice or the Thayir sadam!

And this dish -Thayir Semiya is really a perfect finale to a heavy,

spicy meal or rather a meal by itself!

INGREDIENTS

• FRESH CURDS - 3 CUPS
• SEMOLINA -1 CUP
• OIL- 2 TABLESPOON
• GREEN CHILLIES-2
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/2 TEASPOON
• RAISINS -1 TEASPOON
• CASHEW NUTS - 1 TABLESPOON
• CURRY LEAVES - FEW
• SUGAR - 1/2 TEASPOON
• ASAFOETIDA - 1 BROAD PINCH
• SALT TO TASTE

METHOD

1. Heat 1 tablespoon oil in a pan.
2. Fry the semolina slightly.
3. Add 2 cups of water and little salt .
4. Cook till done.
5. Cool.

1. Beat the curd with sugar,salt and asafoetida.
2. Heat 1 tablespoon of oil. Splutter the mustard seeds,urad dhal, cashewnuts,raisins,chopped green chillies and curry leaves.Fry till done.
3. Add it to the curd and mix well.
4. Now,spoon in the cooked vermicelli/semiya little by little and mix well.
5. Serve chilled with a bit of your favorite pickle.

#You can also add some grated carrots or chopped cucumbers to it.

# You can even top it with some grated coconut if you wish.

#This is a great dish to be packed in a lunch box


Linked to
http://www.indusladies.com/food/kids-lunch-box-recipes/