Semiya Bagalabath is prepared just like curd rice and instead of rice semiya is used.It is easier and tastier option.I often make it when i have people over for dinner,instead of making curd rice i make curd semiya or semiya bagalabath.It tastes good when served chilled so i prepare much ahead of time and put it in the fridge garnished with a lot of fruits.It is so simple that even a ten year old can make it!!!
You will Need
You will Need
- Half cup Roasted vermicelli
- Half cup Milk
- One cup thick Curds
- Salt to taste
- Two tsp Oil
- A pinch of Asafoetida
- One to two Green chilli
- One small piece of Ginger
- Few Curry Leaves
- One tsp Chopped Coriander Leaves
- Few Green Grapes and Pomegranates
- Boil vermicelli in one and half cups water with a little salt and a tsp of oil.If you don't get roasted vermicelli heat one tsp oil in a pan and roast the vermicelli until it turns to slight brown in colour.
- Boiling takes about three to four minutes.Add half cup milk stir well and switch off the stove and allow it to cool.
- When it cools it would have absorbed all the milk like shown in the picture.
- Add a little more salt if required and add thick curds.
- Heat oil in a pan crackle mustard seeds switch off stove add chopped ginger,green chilli,asafoetida and curry leaves.
- Pour over the cooked vermicelli and mix well.Add chopped coriander leaves.
- Garnish with green grapes,pomegranates and enjoy with pickle.
Hi! I am regular visitor to ur blog...ur recipes are so easy to follow..to the detail.even the complicated dishes sound easy when u show them step by step. I always wanted to make bagalabhath only dint know the correct procedure..your recipe is so easy to follow especially with those wonderful clicks...Many thanks and all the very best !!!
Thank you jaya thi!
It looks so nice. I have never tried thayir semiya.Feel like tasting it :)
Never heared of this before.. Sounds very interesting.
Looks yummy like the Annapurna Thayir semiya. Good clicks. Nice meeting through blogging.
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