“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?

Print Recipe

Bagala Bhath | Curd Vermicelli | Semiya Vermicelli

Prep Time10

Cook Time10

Total Time20

Author: Sumana

Ingredients

Vermicelli- 1 cup
Water- 1 cup
Yogurt- 1/2 cup
Milk- 1/2 cup
Salt- 3/4 tsp
Coriander leaves- Handful

To temper

Cooking oil- 1+1 tsp
Mustard seeds- 1/4 tsp
Split blackgram lentils- 1/4 tsp
Curry leaves - Few
Green chilly- 1 no. optional
Ginger- 1/2" piece
Cashews - Few

Instructions

Preparation

Finely chop ginger, green chilly and coriander leaves, keep aside till use.

Method

Heat 1 cup of water and a tsp of oil in a cooking vessel, as it comes to rolling boil, add vermicelli. Let it cook till soft and mushy. It may take 5-10 minutes.
When the vermicelli is all cooked and ready, switch off and let it cool down to room temperature. Meanwhile whisk yogurt along with some water to pouring consistency.
Next add whisked yogurt and milk to vermicelli. Mix well ensuring it's not thick. If needed add some more yogurt or water to bring it to spooning consistency.
Next add salt. Heat a seasoning pan adding all the ingredients under the list "to temper", as the mustard seeds pop up, pour it over the bagala bhath. Combine well, garnish with coriander leaves and serve with pickle.
Comforting bagala bhath(curd vermicelli) is ready to serve with pickle.

Notes

The yogurt shouldn't be sour, fresh yogurt is preferred for curd vermicelli.
You can roast the vermicelli in a tsp of oil to ensure it's non-stickiness after cooking. But I haven't roasted and it was absolutely perfect.
If you keep this bagala bhath for longer it may turn sour. So serve immediately after preparation.
You can even use some pomegranate seeds and/or green grapes to garnish.
Always use boiled and cooled milk for better taste.