September 25, 2006
Semiya Bagala Bath (Vermicelli Curd Rice)
We spent our Saturday in Toronto. After a delicious heavy lunch at Udupi Palace at Gerard Street and a meetha paan at Paan Place we strolled on the street looking at the sarees, bangles, kitchen utensils and film posters. We also noticed quite a few supermarkets and went in to check the dal prices.
Along with dal, we bought loads of other things. Vermicelli was one of them. We made bagala bath with the vermicelli and topped it with red grapes, and pomegranate seeds. It was delicious. You can substitute pomegranate and grapes with raisins, cashews or green grapes. Here is how we made it.
Ingredients: (serves 4)
2 cup vermicelli
2 cups yogurt - we use no-fat
1/2 cup pomegranate seeds
1/2 cup grapes - cut in half
1 red chilli
1 green chilli
1/2 tspoon mustard seeds
1/2 tspoon cumin seeds
1/2 tspoon urad dal
pinch of asafoetida
1 tspoon oil
4 cups water
salt to taste
cilantro to garnish
Heat a wide bottomed pan with 1/2 tspoon oil and lightly roast the vermicelli. Set it aside.
In the same pan, boil 4 cups water and add the vermicelli.
Cook for 3-4 minutes till it is cooked (but not overcooked).
Strain the vermicelli and run it under cold water.
Heat the rest of the oil and temper it with mustard seeds, asafoetida, red chilli, green chilli, urad dal & cumin seeds. Add it to the vermicelli.
Add salt, and yogurt. Mix it well.
Then add pomegranate seeds, grapes and chopped cilantro leaves and serve.