This is the time of the year when we are all busy making resolutions, and planning to stay on track with it all. Because of this, some issues resurface in our life, like weight loss. The subhead of the blog is “How to lose weight and keep it off” and I will be going through the steps of how to lose weight and keep it off.

Curd Vermicelli / Thayir semiya / Semiya bagala bath history and benefits: It is a rich person’s diet that is eaten in Kashmir, prepared usually on special occasions like marriages, festivals and other get-togethers in the olden days. Curd vermicelli is a traditional dish of Kashmir that is prepared by soaking, grinding and curdling gram flour in water and salt. The cooked vermicelli is then eaten with curd, a traditional Indian cheese.

I like anything that compliments my curd rice & love to eat. Here I am going to share some stuffs which are very different from the common curd rice. I hope you will like them.

The curd vermicelli/thayir semiya and the curd rice/thayir sadam are the same thing. The only difference is that instead of rice, vermicelli is used. Vermicelli that has been cooked and seasoned (tadka) before being combined into a smooth curd. Nothing occurred to me when I had this for the first time at a Brahmin marriage, which tasted wonderful; all I could think of was how I wished I could obtain the recipe from the chef. It was creamy and silky, and it simply melted in your mouth. As I write this, my brain hurts from wishing I could eat it all over again. I’m a glutton for punishment. After lunch, most people in south India eat curd with plain rice or curd-related dishes such as curd rice/thayir semiya or curd semiya/thayir samiya bath. Semiya may be taken to school or the workplace for lunch and in tiffin boxes since it can be made fast. Because of the hot temperature, milk is added to the vermicelli to keep it from tasting sour. In the summer, this curd vermicelli is a refreshing delight that is excellent for our bodies’ temperature and digestion.

I used just curd to create curd vermicelli / thayir semiya bath, but you may use milk and curd as well. Cucumber, carrot, and pomegranate have been added to my curd vermicelli/thayir semiya bath, giving it a pleasant flavor. The vermicelli is boiled in the morning, milk is added as needed, and just a little amount of curd is combined and put away closed till afternoon, when the milk combination transforms into curd due to the hot temperature in Chennai (Tamil nadu). Because the weather in London is chilly, I use curd/yogurt.

Time to prepare: 15 minutes

Time to prepare: 15 minutes

South Indian cuisine

2 to 3 people

Mild spiciness



    • Green chilies, coriander leaves, cucumber, and carrot should all be coarsely chopped.
    • Separate the cashew nuts and set them aside.
    • Vermicelli may be roasted in a skillet with a little ghee until golden color spots appear, or you can skip it as I did.
    • In a pot, bring 3 cups of water to a boil, then add the vermicelli and salt and cook for 3-4 minutes over medium heat. Using a food strainer, drain the water from the vermicelli. Add cold water, drain, and stir in 1 tsp oil to prevent the pieces from sticking together.
    • In a larger mixing basin, combine the curd and the water, making sure there are no lumps.
    • Mix in the cucumber, pomegranate, and carrot with the curd.
    • Set it aside for now.


  • When the ghee is heated, add the mustard seeds, dried chilies, cashewnuts, and curry leaves, and simmer until the cashews are golden brown.
  • Finally, add the ginger, green chilies, and hing (asafoetida), stir rapidly, and turn off the heat. Allow time for cooling.
  • Combine the vermicelli and seasonings and set aside.
  • Combine the vermicelli and curd mixture well.
  • Mix in the coriander leaves and salt. Or
  • In a large mixing bowl, combine the boiling vermicelli and curd.
  • Mix in the spice mixture, coriander leaves, and other ingredients well.
  • Serve right away or set aside to cool before serving.
  • It has a creamy, silky feel and is very tasty.
  • Serve with simple potato chips or lime pickle or mango quick pickle.


  • While seasoning, add 1/2 teaspoon urad dal and sauté with the rest of the ingredients.
  • Cashew nuts may be roasted separately and then added to the curd mixture.
  • If it gets too thick after refrigerating, add additional curd and water or milk to taste.
  • If you’re in a hurry and don’t have time to temper, you may skip it.
  • If you don’t have any of the other ingredients on hand, you may skip them.


There are countless ways to prepare curd, and you don’t even have to boil it! This is a quick and easy recipe for a quick and easy curd. You might have noticed that in the last few years, this traditional culture of Kerala has been making a come back. And the reasons are simple: the things that Keralites love to eat, are not high in fat and oil, and are quick and easy to prepare. These recipes are meant to be consumed as soon as possible, and prepared for a quick lunch, or tea time.. Read more about bagala bath wikipedia and let us know what you think.