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Semiya (Sewaiyan) Bhagalabath

Apr-19-2017
Prema Vaidyanthan
5 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Semiya (Sewaiyan) Bhagalabath RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Boiling
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

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

Instructions

  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.

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