THAYIR SEMIYA RECIPE | MILLET CURD SEMIYA

Thayir semiya my amma makes with idiyappam.  I wanted to make this with semiya then tried with millet semiya. As the summer season is peaking up i thought this will be perfect  for the season. A simple accompaniment of mor milagaai, maanga thokku, maanga inji, cut mango pickle will be a perfect with this thayir semiya.

Millet thayir semiya

  Preparation Time : 10 mins | Cooking Time : 15 Mins |Serves: 2

     Millet Semiya       1/2 cup
     Yogurt       3/4 cup
      Milk     1/4 cup
      Oil      1 tsp
      Mustard seeds   1/4 tsp 
      Channa dal    1/2 tsp
      Urad dal      1/2 tsp
      Green chili    1/2
      Coriander leaves    few
      Curry leaves      few
      Salt      as needed
      Asafoetida    a pinch  
     
     

Method:

• Soak the millet semiya in water for 5 minutes.

•  Drain the water and steam this in a idli maker for 5-7 minutes.

 

• Allow this to completely cool. In a pan add oil and throw in the mustard seeds, channa dal, urad dal, asafoetida and slit green chili. Add salt. 

• When it is completely cool add in the yogurt.and coriander leaves. Mix well.
• Add milk in the last. After adding milk the mixture will become slighlty loose. 
• Keep this in the refrigerator for 10 minutes and serve chilled.
• I served with mor milagaai and maanga inji .

Notes:

1. If you are making and serving it later, you can add little yogurt and milk while serving.
2. You can add few pomegranate in the last to enhance taste. My kids love them in curd rice.
3. Never add yogurt when the sevai is hot.
4. You can make this with normal semiya too. If it is already roasted just boil this in water. If not roasted, then dry roast it till golden brown..