Vermicelli curd rice ( Perugu Semiya)

In Tamil this recipe is called Thayir semiya.

Vermicelli otherwise commonly called as Semiya or sevian is a derivative of wheat. The most common recipe everyone knows with Semiya is Kheer or Samiya Payasam. Although I do make this payasam a lot, I use vermicelli in many other recipes like pulao or pakora.

Vermicelli Curdrice or Perugu Samiya is a recipe which most of the times I prepare during  parties or potlucks coz nothing would go wrong with this recipe. Always it's a great hit in my parties. After eating so many oily, spicy party foods this would be a comforting dish for everyone to savor at the end and I always return with a empty bowl to home and great appreciation from everyone. Follow my recipe n get ready to be appreciated in your next party :-).

In this recipe I used home made whole milk yogurt.But sometimes I buy whole milk yogurt from American grocery store coz I like the texture and taste. Also you can make it instantly  once Yogurt is on hand.Today I made it along with Cranberry Pulihora for lunch.

Servings:

Four (4)

Total time:

30 minutes

Category:

Main course

Author:

Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

1 cup vermicelli (Semiya)

2.5 cups water

1teaspoon oil

For Yogurt prep:

2-2.5 cups Yogurt (Curd/Dahi)

1/2 tsp Sonti (Dry ginger powder)

2 green chillies

Salt to taste

For seasoning:

5 teaspoon oil

Mustard seeds (Aavalu)

Cumin seeds (Jilakara)

1 tablespoon Chanadal (Senagapappu)

1 Tablespoon Urad dal (Minapappu)

Curry leaves

1 red chilli

Coriander leaves (Optional)

Vermicelli curd rice step-by-step Recipe

1.  Take yogurt in a big bowl.For this recipe whole milk yogurt taste much better than low fat variety.I used home made yogurt but you can use store bought too.If it is store bought one, whisk it lightly with little bit water to smoothen the texture and to make it uniform.
   
   
2.  Cut 2 green chillies into fine pieces and add to Yogurt.
   
3.  Add  salt  to taste to the yogurt.
4. Take 1/2 teaspoon dried Ginger powder otherwise called as Sonti. It comes as hard pieces. You can easily make a powder with mortar and pestle or in coffee grinder.This gives a very distinctive flavor to curd rice. I would never make curd rice without this powder. This is the secret ingredient in my curd rice recipe. Now it's revealed :-).
   
5. The yogurt is ready now. Keep it aside.
6. Now take 2.5 cups water into a deep vessel and heat it.Add little salt and 1 tsp of oil to the water.The oil will keep Semiya from sticking together.Do not use roasted Samiya for this recipe as it would not give curd rice appearance and texture.
7.  When the water is Boiling add Vermicelli to it. Stir it.Close the lid and cook Semiya until soft.There might still be water left in the vessel but since we are draining it's fine.It's better to take more water than less coz more water prevents Semiya from sticking together.
8. Now remove the vessel from stove and dump the vermicelli into a colander.The colander should be placed in another wide bowl coz some Semiya might escape along with water.I used a 2 piece colander.
   
9. Pour cold(from the tap) water in the colander on the vermicelli. Weird you think 😄.This step is important because if vermicelli cools down in the vessel it clumps together.By washing with cold water and draining you are preventing it to happen.Also you can add this vermicelli immediately to yogurt.
10. Now drain the water completely from colander and immediately add vermicelli to the bowl of Yogurt we prepared in the beginning.I used 2.5 cups yogurt which makes the consistency little runny.But after some time vermicelli will absorb the yogurt.Also I like it cold so I put it in the refrigerator and consume it after wards which would then be at right consistency.If you have plans to serve mimediately use  2 cups yogurt and then adjust accordingly.The final product should be thick enough to serve in a plate.
    
    
11. Time to season: Heat the oil in a pan. Add chanadal first ,30 seconds later add Urad dal.Then add mustard seeds, Cumin seeds, broken red chilli, curry leaves. Once everything fried properly turn off the stove. 
12. Add the seasoning to the vermicelli bowl
13. Mix it nicely
14. Garnish with coriander.Refrigerate or keep it outside for half hour and serve with lemon pickle or cranberry pickle and sprinkle some Boondi on top.I love it cold which makes it very refreshing.
    

Tips: 

You can make this dish in advance for a party.In that case refrigerate so the Yogurt do not turn sour.

It can be served cold or at room temperature.

Related Recipes:

Semiya payasam ( Vermicelli Kheer)
Vermicelli Almond Delight

Semiya pulihora 

Semiya upma

Semiya Pulao

Semiya pakoras