Before my marriage when i heard this term "Bagalabath" for the first time, thought it some big Jorgan in technical term and later. When i saw this with Semiya Bagalabath, just took a long breath and concluded finally, its not Technical, its related to cooking. So surfed google and finally got the recipe some 4 years back during my spinster age. Finally my day its day has come to try it out as our lunch box recipe :P When i was having during my lunch time, my friend was calling it as "Semiya Curd" i was bit what ??!! how can she call it in simple term "Semiya Curd" i ordered her to use "Semiya Bagalabath" which gives crowning effect :P to my new tried and unusual recipe. So silly is it !!?? :) So, here comes my Jorganed recipe which tried after 4 years gap :)
METHOD:
Boil some 3 cups of water in a pan. Once done, keep the flame in simmer, now add a drop of oil and add vermicelli, make it to dip completely in water and close the pan with lid for 5 mins and now put off the flame and let the pan sit for a while until the vermicelli gets completely cooked. Now drain the excess water. Meantime, heat a pan with a spoon of oil, add mustard, urad dhall, once it reaches it color, add chopped ginger, green chilly, curry leaf do a sauting for 3 minutes. Take the drained vermicelli in a large bowl, now add on the garnished items, mix it gradually, now add the thick curd, milk and add required salt. Mix ! Mix !! vermicelli shape shuld not get disturbed completely. Now add the chopped carrot and roasted cashews. Let it sit for a while. Now serve after 30 mins.
Note: I have added milk just to avoid sour taste since i have prepared it for my lunch time.
❝❡angeetha ηambi❞
ALL YOU NEED:
| vermicelli | 1 pkt |
| Thick Curd | 3 spoons |
| Roasted Cashewnuts | 10 Nos. |
| Grated Carrot | 1 No. |
| Water | To Boil |
| Milk | 1 glass |
| Salt | Pinch |
To Garnish
| Chopped Ginger | 1/2 inch |
| Green Chilly | 3 Nos. |
| Curry Leaf | 1 Twig |
| Urad Dhall | 1 spoon |
| Mustard | 1 spoon |
| Oil | 1 spoon |
METHOD:
Boil some 3 cups of water in a pan. Once done, keep the flame in simmer, now add a drop of oil and add vermicelli, make it to dip completely in water and close the pan with lid for 5 mins and now put off the flame and let the pan sit for a while until the vermicelli gets completely cooked. Now drain the excess water. Meantime, heat a pan with a spoon of oil, add mustard, urad dhall, once it reaches it color, add chopped ginger, green chilly, curry leaf do a sauting for 3 minutes. Take the drained vermicelli in a large bowl, now add on the garnished items, mix it gradually, now add the thick curd, milk and add required salt. Mix ! Mix !! vermicelli shape shuld not get disturbed completely. Now add the chopped carrot and roasted cashews. Let it sit for a while. Now serve after 30 mins.
Note: I have added milk just to avoid sour taste since i have prepared it for my lunch time.
❝❡angeetha ηambi❞
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