Semiya Bagalabath / Curd Semiya / Thayir Semiya
Semiya Bagalabath or Curd Semiya is an excellent alternative to traditional curd rice. This Thayir Semiya is a good party dish to make in under 30 minutes.
Servings: 2 people
Calories: 690kcal
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 cup Semiya / Vermicelli
- 1 cup Curd / Yogurt whisked slightly
- 2 cups Water
- to taste Salt
- 1 teaspoon Oil
To season –
- ½ teaspoon Mustard seeds
- ¼ teaspoon Jeera optional
- 1 teaspoon Ullutham paruppu / urad dal
- 1 teaspoon Kadalai paruppu / channa dal
- 1 Red chilies
- 1 Green chilies sliced
- a pinch Asafetida
- few Curry leaves
- 1 tablespoon Oil
TO GARNISH –
- few Cilantro chopped
- 2 tablespoon Cashews cut into small pieces
- 1 tablespoon Raisins
Instructions
- Heat a wide pan and add 1 teaspoon 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 tablespoon 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.
Nutrition
Calories: 690kcal | Carbohydrates: 118g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 363mg | Potassium: 368mg | Fiber: 5g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 2mg