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Recipe For Bagala Bath
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- Vermicelli- 1 cup
- Water- 1 cup
- Yogurt- 1/2 cup
- Milk- 1/2 cup
- Salt- 3/4 tsp
- Coriander leaves- Handful
- 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
Finely chop ginger, green chilly and coriander leaves, keep aside till use.
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.
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.