Semiya Bagala Bath

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

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.

• 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

• 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)

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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Tagged: bagala, Baghala, bath, curd, Recipe, rie, s, Samiya, semiya, thayir, variety, Vermicelli, vermicilli