Semiya Bagala Bath

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Whenever I want to have something different and exotic for lunch, I think about Semita Bagala Bath (Thayir semiya), as it is a complete meal which can be prepared with minimal effort. I generally follow my mom’s recipe for Semiya Bagala Bath. My sis and I are big fans of this dish, and Hubby joined the club after marriage. This is prepared similar to Curd Rice that is kept at buffets. Instead of adding Curd alone, Amma adds milk, curd approximately half the qty of milk and keeps it refrigrated. Ater 3 hours, it tastes amazing. This dish can be prepared for any party. I am sure this would be a table winner dish!

Semiya Bagala Bath

Preparation Time: 5 mins | Cooking Time : 15 mins | Standing Time : 3 hrs | Serves: 2

Recipe Category: Entree

Ingredients:

Semiya (Vermicelli) -1 cup

Milk – 1 cup

Curd /Yogurt- 1/2 cup

Mustard seeds – 1/4 tsp

Curry Leaves – 1 spring

Green chillies – 1

Ghee / Oil – 1 tsp

To Garnish

Raisin – 2 tbsp

Cashews – 10

Sugar – 1/2 tsp (optional)

Pomogranate seeds – 1/4 cup

Grapes – Handful

Salt – to taste

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Method:

  • Add 1/2 tsp of ghee to the pan. When the ghee is hot, add cashews. when the cashews are half cooked, add raisins and cook till cashew are golden brown. Switch off and transfer to the plate. Without adding Ghee/oil, roast the semiya in the same pan for a minute (I used roasted semiya, but roasted again for the ghee fragrance). Transfer to a plate.

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  • Add some more ghee to the pan. When it is hot, add mustard seeds, curry leaves and green chilli. When it splutters, add 1 cup of water, salt and sugar. When water starts boiling, add the semiya. When semiya is half cooked, add milk and cook till semiya becomes soft. If required, add some more water/milk. Switch off, and when the semiya comes to room temperature, add curd and mix well

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  • Refrigerate for 3-4 hours. When you are about to eat, take it out of the refrigerator and add cashew, raisins, grapes and pomegranate. It might be a bit thick, coming straight out of the refrigerator. Add little milk/water in that case (I added some milk)

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My Notes:

  • You can add urad dal while tempering
  • Grated Carrots and coriander leaves can also be used for garnish
  • Instead of adding milk, you can add curd fully
  • The dish can also be served without refrigerating

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31 thoughts on “Semiya Bagala Bath

  1. Aviya | Traditionally Modern Food March 13, 2015 at 5:00 PM Reply

    […] to Aviyal, I cooked Aviyal on kaanum pongal with puliyodarai, Sakkarai pongal, coconut rice and semiya bagala bath and was it my draft for almost 2 months. Saturday is nombu for us, and I was thinking what was the […]

  2. […] Semiya Bagala Bath […]

  3. […] the mix when it leaves the sides of the pan or when it forms as a thick paste. Suits well with Curd Rice, Idli, Dosa […]

  4. kalkandu Pongal | Traditionally Modern Food January 15, 2015 at 11:25 PM Reply

    […] being Mattu Pongal I prepared Kalkandu pongal, Puliyodarai, Coconut Rice , Bagala bath and Aviyal. Usually my Amma prepares Vella Sadam for Mattu Pongal, but last week while arranging my […]

  5. Thengai Podi | Traditionally Modern Food December 10, 2014 at 11:52 PM Reply

    […] quick podi stays good even in room temperature for 2 – 3 weeks. Whether its a side dish for  Bagala bath (Curd rice) or rice accompaniment with ghee/ coconut oil or side dish for south Indian […]

  6. […] if we have some tomato thokku in fridge, no worries:-) Tomato thukku tastes great with dishes like Semiya Bagala bath or Bread Utthappam or Cracked wheat Idli or Panniyaram  etc. It tastes amazing with plain rice as […]

  7. beulaharun July 4, 2014 at 6:05 AM Reply

    Yummy! Thanks for linking it to Healthy Diet event!

  8. Liz July 3, 2014 at 12:38 PM Reply

    I was totally lost, now I see it’s vermicelli. What is curd exactly and where do I find it??

  9. cafegarima July 2, 2014 at 1:16 PM Reply

    Never made semiyan this way! This looks delicious 🙂

  10. Sushma Mallya July 1, 2014 at 5:09 PM Reply

    Lovely recipe looks yummy !

  11. Raj Thandhi July 1, 2014 at 9:41 AM Reply

    I’ve never heard of this dish before, but it looks so comforting like my favourite kheer! Glad I found your blog today, looking forward to checking out some recipes.

    • Traditionally Modern Food July 1, 2014 at 10:55 AM Reply

      Thanks for visiting my blog Raj:) You have a amazing blog, looking forward for your future recipes. Yes with nuts and fruits semiya Bagala bath looks like kheer but its a complete meal:)

  12. healthracer July 1, 2014 at 8:09 AM Reply

    I’ve never tried it before, but it looks great! 🙂

  13. deelightfullyveg July 1, 2014 at 8:08 AM Reply

    A very different dish – looks lovely with that pomegranate topping !

  14. Chitra Jagadish July 1, 2014 at 3:25 AM Reply

    Wow vidya, sounds different and interesting. Looks yummy tooooo. ….

  15. Charanya July 1, 2014 at 1:54 AM Reply

    Never had this before. Have to try with vegan yogurt

  16. lapetitepaniere July 1, 2014 at 1:24 AM Reply

    Vidya, it looks very nice!

  17. Malar July 1, 2014 at 12:48 AM Reply

    Super Delicious Vidya, mouth watering 🙂

  18. My Kitchen Moments June 30, 2014 at 11:57 PM Reply

    Yours look so delicious 🙂 It is definitely a table winner dish!!

  19. Charanya June 30, 2014 at 11:48 PM Reply

    Never had it 🙂 should try with vegan yogurt

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