Drafting a very satisfying menu for your guests or for your family could be challenging. We want to always make something special and enjoyable. Sometimes we are in a fix when we are not sure what to prepare. Not only do we have a menu to think of but we need to get it done ASAP. I have been there many times and I am always on the lookout to making something fool proof, easy and that which gets done in less than 10 minutes. Thair semiya is one such easy dish to prepare for the sudden guest or when you have very little time to put food on the table. It is a very common side dish in south India and it is a perfect dish to serve at the end of the meal. Here is the recipe that I follow that never fails.
Saucepan with a lid
Measuring Cups and Spoons
Water -4 cups
Yogurt - 2 cups ( if using Greek Yogurt like I did 1 cup)
Buttermilk - 1 cup
Roasted Vermicelli - 1 cup
Oil - 2 tsp
Mustard Seeds - 1 tsp
Asafoetida Powder - a few shakes
Cashew Nut - 12 broken into pieces
Raisins - 1/4 cup
Curry Leaves - a few
Ginger - 1 inch grated
Cilantro - 1 tbsp chopped
Green Chillies - 1 thinly sliced
1. Boil water in the saucepan with some salt. Once it comes to rolling boil add vermicelli and turn out the heat and cover the saucepan with a lid for 5 minutes.
2. Drain over a colander and wash the vermicelli in cold water and keep thin soaked in cold water.
3. Heat the seasoning ladle with oil and asafoetida. Add mustard and allow it to pop. Add curry leaves, cashew nuts and raisins and allow for the nuts to get toasted and the raisin to plump up.
4. Add sliced green chillies and ginger after removing from flame and mix.
5. Drain the vermicelli well and add the seasoning from the ladle and mix well.
6. Mix butter milk, 1 cup water and yogurt with a whisk and add to the vermicelli and mix well. Add salt if needed and garnish with cilantro.
Note: If you have to serve this after many hours, add 1/2 the yogurt mix to the vermicelli and mix well. Just before serving add the rest of the yogurt mix.