Semiya Bahala Bhath / Vermicelli Curd Rice

Semia Bahala or Bhagala bath is a  delicious  recipe.It’s a easy dish  to make at home for a breakfast or as a evening tiffin, especially during the summers . The sweet and salty taste of the semiya bath is heady and you can’t just get enough.

Recipe taken from Cook and See Part – 2.

Ingredients

  • Curd (Fresh)  1 cup,
  • Milk 1 cup,
  • Semiya or vermicelli 225gms,
  • Green chillies 4 chopped fine,
  • Ginger 1/2 teaspoon, (chopped fine or grated)
  • Asafoetida ¼ teaspoon,
  • Curry leaves few,
  • Oil 2 teaspoons,
  • Mustard 1 teaspoon,
  • Salt 1 to 1 ½   teaspoon,
  • Water 1 ½ or 2 cups,
  • Ghee 1 teaspoons,
  • Cashewnuts 6 to 8 (broken),
  • Butter 10 to 15 grams (optional)
  • Coriander leaves few sprigs for garnish (chopped).

Method

  1. In a deep pan or kadai , heat ghee. Add vermicelli and shallow fry to golden brown. If the vermicelli is double roasted ,omit this step.
  2. Boil water (1 1/2 cups) and add vermicelli, salt (1 teaspoon) and cook till vermicelli becomes soft but not sticky and lumpy.
  3. Add a little oil ,while cooking the semia or vermicelli  so that it doesn’t stick together.
  4. If more water is required too,  add. The vermicelli shouldn’t be dry.
  5. Add curd and  milk and mix well.
  6. Heat oil in a shallow pan,add mustard, curry leaves, green chilies,  asafoetida, cashewnuts  and ginger . Stir.
  7. Season the semiya or vermicelli. Garnish with coriander leaves.
  8. Add butter to the prepared vermicelli for a richer taste.
  9. It tastes divine, especially on a hot summer day.