Asian, South Indian
– Semiya / Vermicelli – Curd / Yogurt – Water – Salt – Oil To season – – Mustard seeds – Jeera – Ullutham paruppu – Kadalai paruppu – Red chilies – Green chilies – Asafetida – Curry leaves – Oil To garnish – – Cilantro – Cashews
– Heat a wide pan and add 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. Remove it from the pan and keep aside. – Add the remaining 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 to the Thayir Semiya.
– Garnish the semiya bagalabath with roasted cashews and raisins and add the cilantro.