Monday, 12 September 2016


Thayir kothumai saemia is very easy and an instant breakfast. Here is the recipe with image tutorials


Wheat vermicelli  400 gms
Pearl onions half cup
Green chillies two or three
Curry leaves 15 nos
Mustard seeds one spoon
Deskinned urad split dal one spoon
Asafoetida half pinch
Ginger gratings one spoon
Coriander leaves optional half cup chopped
Cow curd two cups
Cashews, a fistful
Lemon juice one tablespoon


Take two litres of water and mix few drops of sesame oil and salt to taste.
Transfer the wheat vermicelli  in water and soak for four minutes.
Drain the water and keep aside.
Bring to boil 500 ml of water in an Idli Steamer.
Spread the filtered vermicelli over a wet white cloth in the Idli slots.
Steam them for seven minutes.
Transfer the steamed vermicelli into a bowl.
Heat a broad wok over a medium flame with sesame oil.
Add mustard seeds to splutter.
Add urad dal, shallots, green chillies, curry leaves and ginger flakes.
Sprinkle a half pinch of asafoetida 
Once the onions turn translucent and well-fried, Transfer the steamed vermicelli and mix over a low flame.
Add coriander leaves (optional)
Fry the cashews in sesame oil and transfer them to the vermicelli mix.
Squeeze lemon juice and mix

Check the salt.

Keep aside to reduce the temperature.
Add Curd and combine the curd with vermicelli using a spatula.

You can garnish the curd saemia  with carrot flakes, cumber flakes, peanuts as per your choice.

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