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    Semiya Bagala Bath | Thayir Semiya

    June 30, 2014 By Vidya Srinivasan 37 Comments

    99 shares
    Jump to Recipe Jump to Video Print Recipe

    Semiya bagala bath | Thayir semiya  | Curd semiya with step by step pictures and video recipe. Check out the thayir semiya If you like the video pls SUBSCRIBE to my channel.



    Semiya bagala bath | Thayir semiya  | Curd semiya is a tasty one-pot dish prepared with curd and semiya. Perfect make-ahead recipe for get together / birthday party extra. Semiya bagala bath can be prepared within 30 mins

    Whenever I want to have something different and exotic for lunch, I think about Semiya bagala bath | Thayir semiya  | Curd semiya, as it is a tasty one-pot meal that can be prepared with minimal effort.

     I generally follow my mom's recipe for Semiya bagala bath | Thayir semiya  | Curd semiya. My sis and I are big fans of this dish, and Hubby joined the club after marriage. This is prepared similar to Curd Rice. Nuts and fruitcakes it extra special. Perfect for small gatherings/buffets or parties.

    Instead of adding Curd alone, Amma adds milk and curd approximately half the qty of milk and keeps it refrigerated. After 2- 3 hours, it tastes amazing. Make-ahead delicacy. I am sure this would be a table winner dish!

    Semiya payasam

    Semiya pulav

    Restaurant-style curd rice

    Pickle recipes in TMF

    Variety rice recipes in TMF

    Semiya Bagala Bath

    Rich and tasty curd semiya
    4.75 from 4 votes
    Print Pin Comment
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 3

    Ingredients

    • Semiya Vermicelli -1 cup
    • Warm Milk - 2 cups + extra if needed
    • Fresh Curd /Yogurt- 3/4 cup + extra if needed
    • Sour cream / hung curd - 1 cup
    • Mustard seeds - 1/2 tsp
    • Curry Leaves - 1 spring
    • Ginger powder - 1/4 tsp
    • Green chilies - 2 deseeded
    • Water - 1 + 1/2 cup
    • Sugar - 1/2 tsp optional
    • Salt - to taste
    • Ghee / Oil - 1 tbsp
    • Raisin - 1 tablespoon + 1/2 tbsp
    • Cashews - 10
    • Honey - 1/2 tsp
    • Dates - 3 chopped
    • Pomegranate seeds - As required
    • Grapes - Handful

    Instructions

    • Add 1 tablespoon of ghee to the pan. When the ghee is hot, add cashews. when the cashews start changing color, add raisins and cook till cashew are golden brown. Switch off and transfer to the plate
    • In the same pan add mustard seeds and let them splutter
    • Furthermore, add curry leaves and green chili; roast
    • Add water, salt, sugar, and ginger powder; mix well and boil
    • Once when water boils well, add the semiya. Let all the water gets absorbed by the time Semiya is 3/4th cooked
    • Add 1 cup of milk and cook. Milk boils well and comes together
    • Furthermore, add one more cup of milk and cook till semiya becomes soft and the mixture comes together
    • If required, add some more water/milk. Switch off, and let it cool down completely
    • Once semiya comes to room temperature, add sour cream, curd and  mix well
    • Add honey, roasted cashew, and raisins and mix everything mix. Our semiya bagala bath is ready
    • Add chopped dates, pomegranate, and grapes before serving

    Video

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    Notes

    1. You can add urad dal while tempering
    2.  Grated Carrots and coriander leaves can also be used for garnish
    3.  Instead of adding milk, you can cook in water and add curd after Semiya comes to room temperature 
    4. The dish can also be served without refrigerating
    5. If it consumed after a longtime curd semiya might become thick. Add curd/water/ milk accordingly
    6. I have used roasted semiya, so I have not roasted it again. If you are using regular Semiya roast and add
    7. Use ginger while tempering if you don't have ginger powder
    8.  Always use soft dates. if dates are hard microwave for a minute and use
     
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Semiya (Vermicelli) -1 cup

    Warm Milk - 2 cups + extra if needed

    Fresh Curd /Yogurt- 3/4 cup + extra if needed

    Sour cream / hung curd - 1 cup

    Mustard seeds - 1/2 tsp

    Curry Leaves - 1 spring

    Ginger powder - 1/4 tsp 

    Green chilies - 2, deseeded

    Water - 1 + 1/2 cup

    Sugar - 1/2 teaspoon (optional)

    Salt - to taste

    Ghee / Oil - 1 tbsp

    Raisin - 1 tablespoon + 1/2 tbsp

    Cashews - 10

    Honey - 1/2 tsp

    Dates - 3, chopped

    Pomegranate seeds - As required

    Grapes - Handful

    How to make Semiya bagala bath with step by step pictures:

    • Add 1 tablespoon of ghee to the pan. When the ghee is hot, add cashews. when the cashews start changing color, add raisins and cook till cashew are golden brown. Switch off and transfer to the plate

     

    • In the same pan add mustard seeds and let them splutter

    • Furthermore, add curry leaves and green chili; roast

     

    • Add water, salt, sugar, and ginger powder; mix well and boil 

    • Once when water boils well, add the semiya. Let all the water gets absorbed by the time Semiya is 3/4th cooked

    • Add 1 cup of milk and cook. Milk boils well and comes together

    • Furthermore, add one more cup of milk and cook till semiya becomes soft and the mixture comes together

    • If required, add some more water/milk. Switch off, and let it cool down completely

     

    • Once semiya comes to room temperature, add sour cream, curd and  mix well

    • Add hone, roasted cashew, and raisins and mix everything mix. Our semiya bagala bath is ready
    • Add chopped dates, pomegranate, and grapes before serving

     

     

    « Sugar Snap Peas Soup
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    Comments

    1. Charanya

      June 30, 2014 at 11:48 pm

      Never had it 🙂 should try with vegan yogurt

      Reply
    2. My Kitchen Moments

      June 30, 2014 at 11:57 pm

      Yours look so delicious 🙂 It is definitely a table winner dish!!

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 5:23 am

        Thanks Aiswarya: )

        Reply
    3. Malar

      July 01, 2014 at 12:48 am

      Super Delicious Vidya, mouth watering 🙂

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 5:27 am

        Thanks dear:)

        Reply
    4. lapetitepaniere

      July 01, 2014 at 1:24 am

      Vidya, it looks very nice!

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 5:22 am

        Thanks Linda:)

        Reply
    5. Charanya

      July 01, 2014 at 1:54 am

      Never had this before. Have to try with vegan yogurt

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 5:22 am

        Try Vegan version Charanya, and I could love to hear how it turned:)

        Reply
    6. Chitra Jagadish

      July 01, 2014 at 3:25 am

      Wow vidya, sounds different and interesting. Looks yummy tooooo. ....

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 5:25 am

        Thanks Chitra:)

        Reply
    7. deelightfullyveg

      July 01, 2014 at 8:08 am

      A very different dish - looks lovely with that pomegranate topping !

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 11:57 am

        Thanks Deepa:)

        Reply
    8. healthracer

      July 01, 2014 at 8:09 am

      I've never tried it before, but it looks great! 🙂

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 11:54 am

        Thanks:) Do try and let me know

        Reply
    9. Raj Thandhi

      July 01, 2014 at 9:41 am

      I've never heard of this dish before, but it looks so comforting like my favourite kheer! Glad I found your blog today, looking forward to checking out some recipes.

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 10:55 am

        Thanks for visiting my blog Raj:) You have a amazing blog, looking forward for your future recipes. Yes with nuts and fruits semiya Bagala bath looks like kheer but its a complete meal:)

        Reply
    10. Sushma Mallya

      July 01, 2014 at 5:09 pm

      Lovely recipe looks yummy !

      Reply
      • Traditionally Modern Food

        July 01, 2014 at 5:17 pm

        Thanks sushma:)

        Reply
    11. cafegarima

      July 02, 2014 at 1:16 pm

      Never made semiyan this way! This looks delicious 🙂

      Reply
      • Traditionally Modern Food

        July 02, 2014 at 2:17 pm

        Thanks Garima:) Do try preparing semiya this way and I am sure you will enjoy it

        Reply
    12. Liz

      July 03, 2014 at 12:38 pm

      I was totally lost, now I see it's vermicelli. What is curd exactly and where do I find it??

      Reply
      • Traditionally Modern Food

        July 03, 2014 at 1:49 pm

        Liz, Curd is yogurt. Thanks for asking, I have updated ingridients:)

        Reply
    13. beulaharun

      July 04, 2014 at 6:05 am

      Yummy! Thanks for linking it to Healthy Diet event!

      Reply
      • Traditionally Modern Food

        July 04, 2014 at 7:16 am

        Happy to be a part of your event Beulah:)

        Reply
    14. ClicksnBites

      February 23, 2016 at 11:26 am

      5 stars
      looks yummy vidya 🙂 I tried a similar kind of semiya but with milk and nuts like almonds and pistachios. Do check out the recipe. I named it Shahi Semiya. Recipe Link here: http://clicksnbites.com/familiar-with-shahi-paneer-yes-what-about-shahi-semiyavermicelli-then/

      Reply
    15. Ramakrishnan

      November 12, 2020 at 9:47 pm

      We also add a teaspoon of good honey and dates. In Chennai, you can get this in Udupi Hotel RAJ Bhavan in Nungambakkam High Road and Valluvar Kottam Road Junction opposite Sangeetha. They are serving this dish now for nearly 35 Years.

      Reply
      • Vidya Srinivasan

        November 19, 2020 at 11:12 pm

        Thanks for the suggestion. I will try it soon

        Reply
    4.75 from 4 votes (3 ratings without comment)

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