Cooking time – 25 minutes
Difficulty level – easy
Ingredients – serves 4 (along with another dish or 2 by itself)
- Semiya / Vermicelli – 1 cup
- Curd / Yogurt – 1 cup (whisked slightly)
- Water – 2 cups
- Salt – to taste
- Oil – 1 tsp
To season –
- Mustard seeds – ½ tsp
- Jeera – ¼ tsp (optional)
- Ullutham paruppu / urad dal – 1 tsp
- Kadalai paruppu / channa dal – 1 tsp
- Red chilies – 1
- Green chilies – 1 (sliced)
- Asafetida – a pinch
- Curry leaves – few
- Oil – 1 tbsp
To garnish –
- Cilantro – few (chopped)
- Cashews – 2 tbsp (cut into small pieces)
- Raisins – 1 tbsp
Procedure to make Semiya Bagalabath –
- Heat a wide pan and add 1 tsp of oil to it. Add the cashews and the raisins and let it fry until golden brown. Drain it and keep aside.
- In the same pan, add the semiya and fry it until it slightly starts to change color. If using roasted semiya, you could skip this step. Remove it from the pan and keep aside.
- Add the remaining 1 tbsp of oil to the pan and add all the ingredients under seasoning. Fry them till the mustard seeds splutter and then add the water. Add the salt needed for the dish and let the water come to a boil.
- Once the water boil vigorously add the semiya to the boiling water and cook it until very soft. The semiya would be a little watery when done, but when it cools down it will come together.
- Let the cooked semiya cool down and bit and then add the whisked yogurt to it. Mix it well and check the seasoning. If needed, add more yogurt.
- Garnish the semiya bagalabath with roasted cashews and raisins and add the cilantro.