In all of Tamil Nadu, Yogurt Samiya is a staple in many homes. There are typically three methods used to prepare and enjoy curd semiya. You may make a delicious Samiya by boiling it and then adding curd, seasoning it with the curd, and then topping it with fruit. The curd semiya presented here was prepared in the third of these three ways.
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Curd rice is typically served as an afterthought at social gatherings in South India, particularly in the state of Tamil Nadu. That way, instead of offering curd rice at our house parties, we may serve this delectable curd semiya.
Yogurt Samiya is unique since it can be prepared quickly and easily with few ingredients. Aside from that, we boost its health benefits by adding milk, pomegranate seeds, cashews, and raisins. Children who enjoy drinking milk like this can watch as she happily pours the milk into the semiya.
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The ingredients and easy recipe for Yogurt Samiya:
How to Make Yogurt Samiya: Ingredients
- Semiya, 150 grams
- seeds from half a pomegranate
- Weighing in at 350 grams of brush curd
- 1/4 cup water
- one tablespoon of chopped ginger
- Spicing it up with 2 green peppers
- Ten or twelve cashews
- Roughly 10-12 raisins
- 1/8 teaspoon of mustard
- 1-fourth of a tablespoon of ground cumin
- In a spoonful of urad dal,
- Chickpeas, 1 Tablespoon
- 1.5 grams of oil
- When necessary salt
- Some fenugreek, if you please
- Spice things up with some coriander.
Samiya Recipe with Yogurt
- Start by chopping up some ginger, green chilies, coriander, cardamom, and cashews and setting them aside on a dish. Next, peel a pomegranate and remove the seeds, setting the seeds aside in a separate bowl.
- Next, heat an ovenproof pan over medium heat, add the milk, and let it simmer until the mixture thickens.
- Then, fill a pan with water to boil the Samiya, place the pan in the oven, and set the heat to medium.
- When the water comes to a full boil, add the Samiya, cover it, and let it cook for 2 minutes.
- Once the Samiya has been boiling for 2 minutes, turn off the heat and let it sit for a further 2 to 3 minutes.
- After 3 minutes, remove the lid, use a spoon to transfer the semiya to raw water, and then drain the water thoroughly before storing the semiya in a basin.
- To cook, heat a pan with roughly a tablespoon of oil over medium heat in the oven.
- Oil should be heated, then mustard seeds added. Once they begin to sputter, cumin seeds should be added and the mixture cooked for around 30 seconds. You can eliminate the cumin if you don't care for the flavor.
- Fry the urad dal and chickpeas for about a minute, or until the urad dal changes color.
- Add finely chopped ginger and green chillies to the urad dal when it begins to change color, and continue cooking until the green aroma of the ginger disappears.
- Fry the cashews and raisins until the cashews change color, or until the green smell of the ginger has faded.
- When the cashew dal begins to take on a somewhat darker hue, add the curry leaves, stir them in, and turn off the heat while lowering the pan.
- The next step is to lightly knead a bowl of curd.
- Once the Samiya has finished boiling, transfer it to a separate bowl and season it with the appropriate amount of salt.
- Finally, add our stock curd and stir well.
- Gradually incorporate the milk into the semiya while whisking in the curd.
- Then, stir in the mixture of roasted urad dal and cashew dal.
- Combine the pomegranate seeds and coriander after they have been peeled, and serve.
- Refrigerate it for an hour and a half.
- When the curd semiya has chilled for an hour and a half, remove it from the fridge and serve it chilled.
- The wonderful curd semiya is now ready to be eaten. Add this to your must-have list for family night at home.