Bagalabath

Description

Usually we used to have curd rice,but this is made using vermicelli(semiya).I once had it in a restaurant and so tried at home.

Ingredients-1
1 cup	Vermicelli(semiya)
500 ml	Water
1 tsp	Oil
	Salt as required

Ingredients-2
1 tsp	Mustard seeds
1 tsp	Bengal gram
2 nos	Green chilli (chopped)
10 nos	Cashewnuts
2 tsp	Oil
1½ cup	Curd / yoghurt
	Curry leaves
	Coriander leaves (for garnishing)
	Salt as required
pinch	Asafoetida powder

Instructions

Heat a drop of oil in a pan and roast the vermicelli till it slighlty changes color.Boil water in a wide mouthed vessel,add few drops of oil and salt.After the water starts boiling add the roasted vermicelli,stir and close it with a lid.Let it cook for 5mins.check if it has cooked and drain the water with a colander.Immediately rinse it in cold running water.See to it that they are not sticky.

Heat oil in pan,splutter mustard seeds.Add bengal gram and cashew nuts fry till the color changes.Add green chilies and asfoetida powder.Now tranfer this to the cooked vermicelli,add curd ,curry leaves and mix thorughly.Taste and add salt if required.you can add milk if it is thick.