vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Semya Curd Rice

SEMYA CURD RICE
CELERY BASMATHI PULAO

Celery Basmathi Pulao

The combination of this two main ingrediants celery and basmati rice will gives an attrac...

CHETTINAD STYLE POTATO SAMBAL WITH KIRI RICE

Chettinad Style Potato Sambal With Kiri Rice

Hotness of the sambal served with plain Kiribath a traditional srilankan coconut milk ric...

BROAD BEANS PULAO

Broad Beans Pulao

Broad beans pulav makes it bursting with nutrition and taste. Broad beans are good source...

Aloo Chicken Biryani in Calcutta Style

Aloo Chicken Biryani In Calcutta Style

Aloo Chicken Biryani tastes amazingly delicious and if it's made in the unique style of K...

GINGER AND COCONUT RICE

Ginger And Coconut Rice

Coconut rice is a traditional rice preparation of south India. Coconut rice is a dish pr...

Plain rice

Plain Rice

Rice also refers to Steamed rice that is cooked either by steaming or boiling. Rice is ...

Semya Curd Rice Recipe, How To Make Semya Curd Rice Recipe

How to makeSemya curd (rice)?How to cookSemya curd (rice)?Learn the recipeSemya curd (rice)by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make SEMYA CURD RICE

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
SEMYA CURD RICE
Author : Vahchef
Main Ingredient : Vermicelli
Servings : 2 persons
Published date : November 13, 2016


Ingredients used in SEMYA CURD RICE
• Green chilli paste - 2 tablespoons.
• Oil - as required.
• Salt - to taste.
• Curd - 2 cup.
• Vermicelli{semiya} - 250 grams.
• Coriander leaves - half cup.
• Curry leaves - half cup.
Method:
  • Boil the water in a bowl add little salt and oil.
  • Water should be hot and then add vermicelliinto water.
  • Then keep it for 10 min, and see that it i cooked.
  • Then drain the water and keep the vermicelliaside.
  • Semya should not be hot. completely cool.
  • Then keep the semya in a bowl .
  • Then heat oil ( for seasoning) in a pan and add the necessary things for seasoning.( jeera; urad dal; little chanadal ;mustard seeds; chille paste; curry leaves).
  • Add the seasoning ; salt to vermicelli.
  • Add curd only before serving. If not it absorbes more curd. just mix curd and it is ready to serve.
  • And garnish with corriander. you can eat vermicellicurd (rice) just like that or with any pickle.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter