SEMIYA BAGALA BAATH / CURD VERMICELLI

Though Vermicelli / Semiya cannot be called as a rice variety, but, it is a good alternative for Curd rice, and hence I have clubbed it here. This is a very delicious note to end the meal on, it is so tasty and the creamy texture always makes me overeat this.
This is in fact a signature recipe of my daughter, who lives abroad. Always for parties and get togethers, she will be assigned with  this dish. I can never ever  say, I match up to her standard, but still, I make it always following her footsteps, and I dedicate this post to her. She roasts the vermicelli and makes it though.  She believes doing so, but I feel, even roasted vermicelli yields the same results. Whatever you wish, ok?.

Ingredients

Roasted vermicelli - 1/2 cup

Curds - enough to mix it up

Hung curds - made from 1-11/2 cups of thick curds

 For Seasoning

Cooking oil - 1 tsp

Ghee - 1 tsp

Hing powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Split urad dhal - 1tsp

Channa dhal - 1tsp

Slit green chillies - 2

Broken red chillies - 2

Grated ginger - 1/2 tsp

Fresh curry leaves

Recipe Cuisine: South Indian; Category: Lunch/Dinner

Prep time: 5 mts; Cooking time: 10mts

Serves 2

Always add Vermicelli  to room temperature  water, and then allow it to cook.  

Cooks pretty fast. Have an eye! At this stage, salt can be added and....

drained. Allow it to cool, then...

Put it in a vessel.

Then add curds as required.

1 1/2 cup curds hung in a strainer for 2-3 hours

and added, to get a creamy consistency

In a pan, add oil and ghee, season all the above mentioned ingredients and 

add to the cooked Semiya /Vermicelli and enjoy!

Notes

*Curd chillies (More milagai) can be fried and added too. It gives additional taste.

*If you make the water boil and then add Vermicelli, there are chances of small lumps being formed, and then they may have to be broken.

Categories: Rice Varieties