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
- 1 cup Semiya / Vermicelli
- 1 cup Curd / Yogurt whisked slightly
- 2 cups Water
- to taste Salt
- 1 tsp Oil
To season –
- ½ tsp Mustard seeds
- ¼ tsp Jeera optional
- 1 tsp Ullutham paruppu / urad dal
- 1 tsp Kadalai paruppu / channa dal
- 1 Red chilies
- 1 Green chilies sliced
- a pinch Asafetida
- few Curry leaves
- 1 tbsp Oil
TO GARNISH –
- few Cilantro chopped
- 2 tbsp Cashews cut into small pieces
- 1 tbsp Raisins
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.
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