Tamil Nadu

Thayir semiya

Name: Thayir semiya
Total time: 20 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 1/4 cups roasted vermicelli; Water, for boiling; 1 1/4 cups fresh and not sour curd (plain yogurt, natural yoghurt); 1/2 cup boiled and cooled milk; 1 small grated carrot; 1/2 finely chopped cucumber; 1/4 cup arils pomegranate seeds; 3/4 tsp salt; 2 tsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 sprig curry leaves; 1/2 tsp finely grated ginger; a pinch asafoetida; 1 tbsp chopped coriander leaves (cilantro)

Curd rice's cooler cousin, made with vermicelli. Built for hot afternoons and lunchboxes.

20 minTime

8 gProtein each

mildSpice

The summer lunchbox2 chapters · 1 min read

Make it your way

Grandma's wayTempered curd vermicelli with pomegranate, Chennai summer style.

The original

214kcalsame

8 gproteinsame

2 gfibresame

20minutessame

Thayir semiya.

Per serving, worked out from the ingredient table.

Ingredients

Vermicelli1¼ cups, roasted

Waterfor boiling

Curd (plain yogurt, natural yoghurt)1¼ cups, fresh and not sour

Milk½ cup, boiled and cooled

Carrot1 small, grated

Cucumber½, finely chopped

Pomegranate seeds¼ cup arils

Salt¾ tsp

Cooking oil (vegetable oil)2 tsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Curry leaves1 sprig

Ginger½ tsp, finely grated

Asafoetidaa pinch

Coriander leaves (cilantro)1 tbsp, chopped

Method

5 steps

1Boil the water with a pinch of salt, add the vermicelli and cook 3 to 4 minutes until just soft.
2Drain, rinse under cold water and let it drip dry.
3Whisk the curd with milk and salt, then fold in the vermicelli, carrot and cucumber.
4Heat the oil, add mustard, urad dal, curry leaves, ginger and asafoetida, and pour over.
5Top with pomegranate and coriander just before packing.

Serve it like this

Pack in a steel box with a tiny wedge of lemon pickle on the side for grown ups. At home, serve chilled in bowls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Thayir semiya

Curd rice's cooler cousin, made with vermicelli. Built for hot afternoons and lunchboxes.

20 minTime

8 gProtein each

mildSpice

The summer lunchbox2 chapters · 1 min read

Make it your way

Grandma's wayTempered curd vermicelli with pomegranate, Chennai summer style.

The original

214kcalsame

8 gproteinsame

2 gfibresame

20minutessame

Thayir semiya.

Per serving, worked out from the ingredient table.

Ingredients

Vermicelli1¼ cups, roasted

Waterfor boiling

Curd (plain yogurt, natural yoghurt)1¼ cups, fresh and not sour

Milk½ cup, boiled and cooled

Carrot1 small, grated

Cucumber½, finely chopped

Pomegranate seeds¼ cup arils

Salt¾ tsp

Cooking oil (vegetable oil)2 tsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Curry leaves1 sprig

Ginger½ tsp, finely grated

Asafoetidaa pinch

Coriander leaves (cilantro)1 tbsp, chopped

Method

5 steps

1Boil the water with a pinch of salt, add the vermicelli and cook 3 to 4 minutes until just soft.
2Drain, rinse under cold water and let it drip dry.
3Whisk the curd with milk and salt, then fold in the vermicelli, carrot and cucumber.
4Heat the oil, add mustard, urad dal, curry leaves, ginger and asafoetida, and pour over.
5Top with pomegranate and coriander just before packing.

Serve it like this

Pack in a steel box with a tiny wedge of lemon pickle on the side for grown ups. At home, serve chilled in bowls.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thayir semiya

Make it your way

Ingredients

Method

Thayir semiya

Make it your way

Ingredients

Method

Make it a meal