Or Semiya Bagala Bath as called in Telugu. Of course there is no rice in this dish. But still Amma calls it by this name.
This one tugs at memories when Amma used to make it often for her dinner parties that they used to host. This dish was always a hit and Dad likes it so much. I still remember the time Amma makes it early in the morning and puts it in fridge to chill. This tastes yummy when served chilled.
As every newly married woman, wanting to impress hubby dear with cooking talents, I prepared it for mine, only to be disappointed. During our early marriage days, he was adverse to tasting new dishes. Now of course, he is my greatest encouragement in trying out new ones.
In my quest to remember long forgotten dishes, I remembered this one and asked Amma to prepare, as I was busy baking a cake for my daughter and preparing other dishes for Saturday lunch.
Long shiny vermicilli, bathing in curd, munching on sweet raisins and hot chilies with cool smoothing taste is the way to end a great feast. Or for that matter a hot summer afternoon.
Here you go for this delightful recipe!
Vermicelli Curd Rice
Serves : 4
Preparation time : 10 mins
Cooking Time : 15 mins
Cuisines : Andhra
- 1 cup Vermicelli
- 3 Cups Water
- 1 cup Curds (Yogurt)
- 1 cup Milk
- Salt to taste
- 1/2 tsp Mustard Seeds 1/2 tsp
- 1/2 tsp Urud Dal
- Curry Leaves as required
- 1 to 2 nos Green Chillies
Ghee for tempering
- 10 nos Raisins
- 10 nos Cashew Nuts
- Coriander Leaves as required
Method to prepare:
- Heat a pan and dry roast the vermicelli. Keep it aside. Boil 3 cups of water in the same pan and when the water starts boiling, add vermicelli to it.
- Cook for 3 – 4 mins, until its cooked. Check in between to ensure it doesn’t over cook. Remove it and run it through cold water.
- Drain it on a sieve to remove excess water. Let it dry for few mins.
- Transfer the semiya to a bowl. Add curds, milk, chopped green chilies and salt. Mix well.
- Heat 1 tsp of ghee in a pan, once its hot roast raisins, Cashew nuts. Pour it over the semiya. Then add heat little ghee add mustard seeds, Urud dal. Once mustard starts sputtering, put curry leaves on top of the semiya and pour hot seasoning on the curry leaves.
- Amma always tells me that curry leaves should not be fried for any tempering as it looses its stuff when fried and this way it stays green and not brown.
- Mix everything together. Finally garnish with finely chopped coriander leaves.
- Put it in fridge for chilling. This is best served chill.
- Alternately, pomegranate seeds and fresh chopped green grapes can also be used for Garnish.
I enjoyed going down my memory lane. Thinking back on those days when being a kid and savouring on cherished dishes made by Amma was such fun. Childhood days are so precious. Wish those days are back here.
But then we can only wish! This is my attempt at wanting to ensure my kids think back on theirs with joy and pleasure just as my Mom did.