SEMIA BAHALBATH (VERMICILLI IN CURD)

Bahalabath generally means curd rice. People normally make curd rice or curd sevai. Here i have made curd semia. It has a special taste & texture. I am sure you will all enjoy it.

Preparation Time: 10 mts Cooking Time: 20 mts Serves: 2

Ingredients:

Semia ( vermicelli ) - 100 gms

Milk - 1 cup

Curd - 1/2 cup

Coriander leaves - 1 tsp (chopped)

Green chilies - 1 no

Refined oil - 1 tsp

Mustard seeds - 1/2 tsp

Salt - to taste

Method:

Boil plenty of water in a pan. When it boils, add the semia & let it boil till it is soft. Remove it from fire & drain in a sieve. Wash it under running water & allow to drain. Let it cool for sometime. Then add salt, milk & curd & mix it all together. Heat oil in a pan & fry the mustard seeds & finely chopped green chilies. Pour it on top if the semia & mix well. Garnish with chopped coriander leaves. Semia bahalabath is ready to eat.

Variations:

The only variation i can think of is substituting semia with rice or rice vermicelli (sevai).

Tips:

1. While boiling the semia, use plenty of water. Add a little oil in the water. This will make the semia non-sticky.
2. While making bahalabath always use more milk. It will be better if the milk & curd proportion is 3:1.
3. Always make sure that the semia cools down well before adding the milk. Otherwise it will absorb a lot of milk.
4. We can also add fruits like green grapes (seedless), raisins etc. We can fry some cashew nuts to add richness to the taste. We can also add some finely chopped cucumber & carrots to the bahalabath.

Taste it & enjoy.