Monday, July 13, 2015

Thayir Semiya, Semiya Bagalabath, Curd Semiya/Vermicelli

          Thayir Semiya, this is something that I make very often at home, in fact I have already posted a recipe, Beetroot Semiya Bagalabath here in my blog, today's version is a slight variation and it's again my friend's recipe. It has a sweetish taste, we add some sugar, raisins and lots of pomegranate. It's a very easy dish, delicious way to end any meal and great for parties too..

Need To Have

  • Semiya/Vermicelli - 1 cup
  • Yogurt/Curd - 2 to 3 cups
  • Raisins - 20
  • Pomegranate - 1 cup
  • Sugar - 21/2 tablespoons
  • Urad Dal/Husked Black Gram - 1 teaspoon
  • Mustard Seeds - 1/2 teaspoon
  • Grated Ginger - 1 teaspoon
  • Green Chilly - 1, chopped
  • Asafoetida/Hing - 1/8 teaspoon
  • Curry Leaves - 10
  • Salt to taste


          Cook the semiya/vermicelli with 2 to 3 cups of water, wash well in cold water, drain and keep.

          Add the curd and salt and mix it well.

          Heat some oil, toast the raisins, remove and keep. Next, heat some more oil, add the urad dal and mustard seeds, once it starts spluttering, add the ginger, green chilly, asafoetida and curry leaves and saute for a minute.

          Add this along with the raisins, sugar and pomegranate, mix it well, refrigerate and serve it slightly cold.

Boil the water, then add the semiya and cook, then wash with cold water and drain.
If you like you can add some toasted cashews and even some grapes too.
My friend had added more sugar, but the amount that I have given is just enough.
Add salt carefully, the final dish should have a sweet taste and the salt should not be tasted.
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