Bagalabath is a preparation with curd and rice or semiya, a light yet filling dish, usually served in restaurants as a late afternoon snack. The other day, I wanted to have something light for lunch, something cool too, so this was the ideal choice. I added some grated beetroot to the regular bagalabath, it tasted really good, my daughter who doesn't like beets loved this dish..
Need To Have
- Vermicelli Or Semiya - 1 cup
- Grated Beetroot - 1 cup packed
- Curd Or Yogurt - 1 + 1/2 cup
- Grated Ginger - 1 teaspoon
- Green Chilly - 1 chopped
- Urad Or Black Gram Dal - 1 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Broken Cashews - 1 tablespoon
- Curry Leaves - 10
Cook vermicelli with enough water ( just like pasta ) till done, drain, add cold water and keep. Heat some oil, add the mustard seeds, cashews and urad dal, once it starts spluttering and the cashews turn golden, add the asafoetida, ginger, green chillies and curry leaves followed by the grated beets.
Saute, add salt, cover and cook for 5 minutes. Then add the cooked, drained semiya and mix. Cool it slightly, add the curds, mix and serve slightly chilled with any pickle.
Note
Do not overcook the vermicelli and make it mushy, drain the cold water just before adding.
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