Semiya (Sewaiyan) Bhagalabath | How to make Semiya (Sewaiyan) Bhagalabath

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ByPrema Vaidyanthan
Created on 19th Apr 2017
  • Semiya (Sewaiyan) Bhagalabath, How to make Semiya (Sewaiyan) Bhagalabath
Semiya (Sewaiyan) Bhagalabathby Prema Vaidyanthan
  • Semiya (Sewaiyan) Bhagalabath | How to make Semiya (Sewaiyan) Bhagalabath (4 likes)

  • 0 reviews
    Rate It!
  • By Prema Vaidyanthan
    Created on 19th Apr 2017

About Semiya (Sewaiyan) Bhagalabath

Any mixed rice is known as 'bath'. This one is unique as curd is used and a boon for these hot summer days.

Semiya (Sewaiyan) Bhagalabath is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Semiya (Sewaiyan) Bhagalabath is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Semiya (Sewaiyan) Bhagalabath at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Semiya (Sewaiyan) Bhagalabath by Prema Vaidyanthan in step by step with pictures so you can easily learn how to cook the perfect Semiya (Sewaiyan) Bhagalabath at your home without any difficulties. Semiya (Sewaiyan) Bhagalabath is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

  • Prep Time5mins
  • Cook Time20mins
  • Serves2People
Semiya (Sewaiyan) Bhagalabath

Ingredients to make Semiya (Sewaiyan) Bhagalabath

  • Roasted Semiya. 1/2 cup
  • Milk. 1/2 cup
  • Water. 1/2 cup
  • Salt to taste
  • For tadka :-
  • Oil and ghee 1 teaspoon each
  • Mustard seeds. 1 teaspoon
  • Urad dal 1 teaspoon
  • Green chillies. (slit into 2 or chopped). 2-3
  • Ginger (finely chopped ). 1 teaspoon
  • Coriander leaves. to taste
  • Cashew nuts. ( optional, each broken into 4). 5-6
  • Grated carrot. 1/4 cup
  • Pomegranate seeds (optional) 1/4 cup

How to make Semiya (Sewaiyan) Bhagalabath

  1. Heat a wide pan, add milk and water
  2. Add salt.
  3. When it starts boiling, add roasted semiya while constantly stirring to avoid lumps
  4. Remove when the color changes and semiya looks cooked.
  5. Cool to room temperature.
  6. Whisk curd to a smooth mixture.
  7. Add to semia
  8. Adjust salt.
  9. Heat oil in a pan.
  10. Splutter mustard seeds
  11. Fry urad dal till golden
  12. Add green chillies and ginger, fry for a minute
  13. Add cashew(if using) and roast till golden
  14. Add to semiya mixture.
  15. Add carrot.
  16. Top with coriander leaves and pomegranate (if using)
  17. Serve with any spicy chutney or pickle.
My Tip: I have served with 'Allam pachadi', a spicy one with ginger. Vegetables like cucumber and carrot can be added too to make it a complete meal. Can be served chilled.

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