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Semiya Bagala Bath | Thayir Semiya

June 30, 2014 By Vidya Srinivasan 37 Comments

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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
5 from 3 votes
Print Pin Comment
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 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 tbsp + 1/2 tbsp
  • Cashews - 10
  • Honey - 1/2 tsp
  • Dates - 3 chopped
  • Pomegranate seeds - As required
  • Grapes - Handful

Instructions

  • Add 1 tbsp 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 tsp (optional)

Salt – to taste

Ghee / Oil – 1 tbsp

Raisin – 1 tbsp + 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 tbsp 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

 

 

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Comments

  1. Charanya says

    June 30, 2014 at 23:48

    Never had it 🙂 should try with vegan yogurt

    Reply
  2. My Kitchen Moments says

    June 30, 2014 at 23:57

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

    Reply
    • Traditionally Modern Food says

      July 1, 2014 at 05:23

      Thanks Aiswarya: )

      Reply
  3. Malar says

    July 1, 2014 at 00:48

    Super Delicious Vidya, mouth watering 🙂

    Reply
    • Traditionally Modern Food says

      July 1, 2014 at 05:27

      Thanks dear:)

      Reply
  4. lapetitepaniere says

    July 1, 2014 at 01:24

    Vidya, it looks very nice!

    Reply
    • Traditionally Modern Food says

      July 1, 2014 at 05:22

      Thanks Linda:)

      Reply
  5. Charanya says

    July 1, 2014 at 01:54

    Never had this before. Have to try with vegan yogurt

    Reply
    • Traditionally Modern Food says

      July 1, 2014 at 05:22

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

      Reply
  6. Chitra Jagadish says

    July 1, 2014 at 03:25

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

    Reply
    • Traditionally Modern Food says

      July 1, 2014 at 05:25

      Thanks Chitra:)

      Reply
  7. deelightfullyveg says

    July 1, 2014 at 08:08

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

    Reply
    • Traditionally Modern Food says

      July 1, 2014 at 11:57

      Thanks Deepa:)

      Reply
  8. healthracer says

    July 1, 2014 at 08:09

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

    Reply
    • Traditionally Modern Food says

      July 1, 2014 at 11:54

      Thanks:) Do try and let me know

      Reply
  9. Raj Thandhi says

    July 1, 2014 at 09:41

    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 says

      July 1, 2014 at 10:55

      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 says

    July 1, 2014 at 17:09

    Lovely recipe looks yummy !

    Reply
    • Traditionally Modern Food says

      July 1, 2014 at 17:17

      Thanks sushma:)

      Reply
  11. cafegarima says

    July 2, 2014 at 13:16

    Never made semiyan this way! This looks delicious 🙂

    Reply
    • Traditionally Modern Food says

      July 2, 2014 at 14:17

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

      Reply
  12. Liz says

    July 3, 2014 at 12:38

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

    Reply
    • Traditionally Modern Food says

      July 3, 2014 at 13:49

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

      Reply
  13. beulaharun says

    July 4, 2014 at 06:05

    Yummy! Thanks for linking it to Healthy Diet event!

    Reply
    • Traditionally Modern Food says

      July 4, 2014 at 07:16

      Happy to be a part of your event Beulah:)

      Reply
  14. ClicksnBites says

    February 23, 2016 at 11:26

    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 says

    November 12, 2020 at 21:47

    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 says

      November 19, 2020 at 23:12

      Thanks for the suggestion. I will try it soon

      Reply

Trackbacks

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    December 10, 2014 at 23:52

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    January 19, 2015 at 22:28

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  7. Sepppankizhangu Fry/Arbi Curry says:
    December 15, 2015 at 00:19

    […] Sepppankizhangu is my all time favorite  vegetable, during my childhood days if I see like Arbi, Potato, Vazhakkai in my lunch box, I will be super excited. It make any maincourse extra special, whether it is a variety rice, rasam, kuzhambu or even a curd rice. […]

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  8. Thengai Podi |Coconut Powder says:
    March 17, 2017 at 16:55

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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