Semiya Bagalabath Thayir Semiya
What You’ll Love
Description:
A comforting and creamy South Indian-style curd semiya tempered with mustard, dal, cashews, and curry leaves. Optionally enhanced with fruits and extra curd — this dish is simple, refreshing, and crowd-pleasing.
Ratings
Ingredients
- ½ cup roasted vermicelli (semiya)
- 1 tsp oil (for boiling semiya)
- A pinch of salt (for boiling semiya)
- 1 cup thick curd (yogurt)
- ¼ cup water (for curd dilution)
- Salt to taste (for final mix)
- ¼ cup additional curd (optional)
- Fruits like pomegranate seeds or grapes (optional)
- 1½ tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- ¼ tsp cumin seeds
- 6–8 cashews
- 1 green chilli (chopped)
- ½ tsp grated ginger
- A few curry leaves
- 1 tbsp chopped coriander leaves
Instructions
Step 1:Boil water with a pinch of salt and 1 tsp oil. Add vermicelli and cook until the strands are separate and tender. Strain and cool completely.
Step 2:In a bowl, whisk 1 cup thick curd with ¼ cup water until smooth. No lumps.
Step 3:Add the cooled vermicelli to the curd mixture. Add salt to taste and mix gently. Let it rest so the semiya absorbs flavor.
Step 4:Heat oil in a small pan. Add mustard seeds, urad dal, chana dal, cumin seeds, cashews, green chilli, ginger, and curry leaves. Sauté for 1–2 minutes until aromatic and golden.
Step 5:Pour the tempering over the curd semiya. Add chopped coriander leaves and mix well.
Step 6:For extra creaminess, add another ¼ cup curd just before serving.
Step 7:Optionally, top with pomegranate or grapes for added freshness and taste.
Chill out with this creamy Semiya Bagalabath — a perfect summer comfort bowl. For more South Indian flavour twists, follow @famousgg_official and @errakaaram !
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