Semiya Curd Rice, called as Semiya Bagala Bath in Telugu, is made with Vermicelli and curd as the regular curd rice. Of course there is no rice in this dish. Still Amma calls this dish by this name.
This one tugs at memories when Amma used to make it often for her dinner parties that they used to host. This dish was always a hit and Dad likes it so much. I still remember the time Amma makes it early in the morning and puts it in fridge to chill. This tastes yummy when served chilled.
As every newly married woman, wanting to impress hubby dear with cooking talents, I prepared it for mine, only to be disappointed. During our early marriage days, he was averse to tasting new dishes. Now of course, he is my greatest encouragement in trying out new ones.
In my quest to remember long forgotten dishes, I remembered this one and asked Amma to prepare, as I was busy baking a cake for my daughter and preparing other dishes for Saturday lunch.
Long shiny vermicilli, bathing in curd, munching on sweet raisins and hot chilies with cool smoothing taste is the way to end a great feast. Or for that matter a hot summer afternoon.
Ingredients
1 cup Vermicelli
3 cups Water
1 cup Curds (Yogurt)
1 cup Milk
Salt to taste
For Seasoning
1/2 tsp Mustard Seeds
1/2 tsp Urud Dal
Curry Leaves as required
1 to 2 nos Green Chillies
Ghee for tempering
For Garnishing
10 nos Raisins
10 nos Cashew Nuts
Coriander Leaves as required
Instructions
Heat a pan and dry roast the vermicelli. Keep it aside. Boil 3 cups of water in the same pan and when the water starts boiling, add vermicelli to it.
Cook for 3 - 4 mins, until its cooked. Check in between to ensure it doesn't over cook. Remove it and run it through cold water.
Drain it on a sieve to remove excess water. Let it dry for few mins.
Transfer the semiya to a bowl. Add curds, milk, chopped green chilies and salt. Mix well.
Heat 1 tsp of ghee in a pan, once its hot roast raisins, Cashew nuts. Pour it over the semiya. Then add heat little ghee add mustard seeds, Urud dal. Once mustard starts sputtering, put curry leaves on top of the semiya and pour hot seasoning on the curry leaves.
Amma always tells me that curry leaves should not be fried for any tempering as it looses its stuff when fried and this way it stays green and not brown.
Mix everything together. Finally garnish with finely chopped coriander leaves.
Put it in fridge for chilling. This is best served chill.
Alternately, pomegranate seeds and fresh chopped green grapes can also be used for Garnish.
I enjoyed going down my memory lane. Thinking back on those days when being a kid and savouring on cherished dishes made by Amma was such fun. Childhood days are so precious. Wish those days are back here.
But then we can only wish! This is my attempt at wanting to ensure my kids think back on theirs with joy and pleasure just as my Mom did.
Hope you all enjoy this as much as I did!
Recipe
Vermicelli Curd Rice | Semiya Curd Rice
Ingredients
- 1 cup Vermicelli
- 3 cups Water
- 1 cup Curds (Yogurt)
- 1 cup Milk
- Salt to taste
For Seasoning
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urud Dal
- Curry Leaves as required
- 1 to 2 nos Green Chillies
- Ghee for tempering
For Garnishing
- 10 nos Raisins
- 10 nos Cashew Nuts
- Coriander Leaves as required
Instructions
- Heat a pan and dry roast the vermicelli. Keep it aside. Boil 3 cups of water in the same pan and when the water starts boiling, add vermicelli to it.
- Cook for 3 - 4 mins, until its cooked. Check in between to ensure it doesn't over cook. Remove it and run it through cold water.
- Drain it on a sieve to remove excess water. Let it dry for few mins.
- Transfer the semiya to a bowl. Add curds, milk, chopped green chilies and salt. Mix well.
- Heat 1 tsp of ghee in a pan, once its hot roast raisins, Cashew nuts. Pour it over the semiya. Then add heat little ghee add mustard seeds, Urud dal. Once mustard starts sputtering, put curry leaves on top of the semiya and pour hot seasoning on the curry leaves.
- Amma always tells me that curry leaves should not be fried for any tempering as it looses its stuff when fried and this way it stays green and not brown.
- Mix everything together. Finally garnish with finely chopped coriander leaves.
- Put it in fridge for chilling. This is best served chill.
- Alternately, pomegranate seeds and fresh chopped green grapes can also be used for Garnish.
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Raaga says
I made this a few weeks ago and posted it. I use preroasted vermicilli. Do try that 🙂
archana says
This is a cool recipe. I thought it is payassam .Would love to try it out 🙂
Asha says
I saw this dish at Lata's and was fascinated!Looks great,never tried it.Thanks for this:)
Vini K says
Hi Srivalli,
I used to make upma with curd and vermicelli.but this beats it I think..cool curd and vermicelli,,yumm.
Suganya says
This is a perfect summer treat. My mom uses fresh grapes than raisins. Sometimes cucumber, shredded carrots too. She vl make it in the evening and serve chilled for dinner. I still remember the cool burst of yogurt in my throat 🙂
Srivalli says
Hi Raaga yes I checked out your recipe, it was good. Will try it that way next time. Thanks.
Hi Archana it does look that way right, do try this out and let me know.
Welcome Asha
Vini Upma with curd and vermicelli, thats a new one for me.
Sunganya yes cucumber sounds very cool. Thanks
Coffee says
And you nicely tricked us by putting those cashew pieces on the top where everyone guessed it as payasam or kheer. 🙂
This is surely new to me!!!! Curd rice I have eaten for sure.... but nover with vermicelli. 🙂
Srivalli says
Well Rooma thats the whole idea...:)..