“Bagala bhath” sounds interesting and tastes amazingly delicious while comforting the hunger pangs. When I initially planned for this curd vermicelli recipe, I had no clue of it’s name. As I began with steps of posting this recipe, the thought process to discover the name, run through my mind. I had to google for some minutes in order to hunt the specific name for this recipe. And it sounded too innovative and cute. Most of the time vermicelli pulao or upma serves as instant dinner at my home. If the there is no enough food from afternoon to serve as dinner, I look for some quick fixes. And pack of vermicelli becomes my best friend during such occasions. This month I had quite a lot stock of vermicelli packets which I happened to purchase in offer sale. And it made this wonderful meal, curd vermicelli to happen today.
The yogurt and buttermilk said to be digestive and they are usually consumed towards the end of meal. Even the curd rice or bagala bhath happen to be at the end of full course meal. Without which I never feel like I completed my meals. So I expect some food involving yogurt in every meal that I eat. It’s a kind of compulsion you can say.
Whenever I plan to make curd rice of bagala bhath, first thing to look for is stock of yogurt in the refrigerator. Because you need to have enough yogurt and milk to whip up this creamy goodness. The tempering along with minced ginger and cashews make it extra delicious. And you can enrich it using raisins, grapes and pomegranate too. If you love comfort food in summer, then you need to try this curd semiya at least once. So heading towards kitchen to check the vermicelli stock?