Vermicelli, Indian noodles is something which one can see in my pantry always.It comes so handy on days when i am in a hurry to make a breakfast or dinner or dessert.I remember my amma making all sorts of dishes with vermicelli.like kichidi kesari and so on...i had almost forgotten about this bagala bath(yogurt vermicelli) till my sil asked about it last week.Its easy and simple..here is the recipe to try.
INGREDIENTS:
Vermicelli-1cup
Thick curds(yogurt)- according to need
Salt- to taste
Mustard-for seasoning
Ginger-1/2 tsp(finely chopped)
Green chilli- to taste(chopped)
Curry leaves and coriander leaves- to garnish(chopped)
Urad dhal- for seasoning
Asefotida-a pinch for seasoning
Carrot,cucumber(grated)-3 or 4 tbs
Chopped fruits(pineapple,raisins or apricot etc)-3 or 4 tbs.
Sugar- 1/4 tsp(optional.If using flavored yogurt avoid adding sugar)
Water-3 cups
METHOD:
1)Boil water and cook vermicelli till thick and almost dry.
2)Heat a pan and season with mustard, urad, asefotida, ginger, green chilli and add to the curds(add sugar if preferred) along with salt.
3)Add chopped fruits and grated vegetables and mix it well with vermicelli
4)Garnish with curry and coriander leaves and serve.
Note:For normal bagala bath(curd rice)we replace vermicelli with soft cooked and slightly mashed rice.
I have never tried doing vermicelli with yoghurt; adding fruits to it is new too :)
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