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.