Semiya Curd Bath | How to make Semiya Curd Bath
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Semiya Curd Bath | How to make Semiya Curd Bath - Some recipes are not only done in a jiffy but leave your tummy and heart full. This is one such recipe. When you have no vegetables at home, or it is a hot summer day or just a different dinner, Semiya Curd bath/Vermicelli Curd Pudding is the right recipe. And it is so easy to make too.
In a way, it is the same as the Daddhojanam(south Indian Curd Rice). Curd rice recipe me make with Semiya, but I did not want to corrupt that name while changing the ingredients, so I named it Semiya Curd Baath. It is just like the Daddhojanam, but some ingredients and the way to make it change.
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Tips
Vermicelli should be cooked only like this:
• Add Vermicelli when the water is boiling, should be cooked for a minute on a high flame without a cover and if the water is drained off, it is cooked more than 80 per cent.
• Then pour cold water immediately on the Semiya so that it does not become lumpy, even after it is soaked in Curd.
• Cooking it 80% means, if you crumble it with your fingers, it should still be a little brittle.
Some tips for a palatable Vermicelli Curd Pudding:
• The Baath tastes better if the curd is fresh and non-sour.
• Deseed the Cucumber before adding to the Curd. Cucumber is delicious but if you do not like the taste, you can leave it out.
• If you like it and want to make an even healthier version of the Baath, you can add Grated Ash Gourd instead of Cucumber. It tastes delicious and there is hardly any variation from the Cucumber.
• If you don’t have Pomegranate seeds on hand, you could use Raisins in the seasoning.
• You could refrigerate this Curd Baath for a cool taste.
What if the Baath ends up in a lumpy mass?
• Just add some milk boiled and cooled, and the Pudding will be set.
Semiya Curd Bath | How to make Semiya Curd Bath - Recipe Video
Semiya Curd Bath | How to make Semiya Curd Bath
Prep Time 5 mins- Cook Time 15 mins
- Resting Time 5 mins
- Total Time 25 mins
Servings 4
Ingredients
- 120 gms Semiya (Vermicelli)
- 250 gms Curd
- Salt
- One Cucumber Grated
- 1 tsp Seasoning (Mustard seeds, Cumin, Black Gram)
- 1/2 tsp Pepper Powder
- 2 tbsps Green Coriander Chopped
- Curry Leaves
- Ginger Piece Small
- 1 Green Chilli
- 10 - 15 Cashew Nuts
- Pomegranate Seeds (పిడికెడు)
- 1 ltr Water
- 2 tbsps Oil
Instructions
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Switch off the stove while water is boiling, add the Vermicelli, leave it in briefly, from 30 seconds to one minute and then drain off the water.
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Pour cold water on the Semiya and let it cool fully.
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Heat oil, fry Cashew Nuts and set aside.
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Add seasoning condiments, Curry Leaves, chopped Chilli and Grated Ginger, fry and set aside.
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Whisk the fresh curd, add grated cucumber and salt and mix well.
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Add the cooled Vermicelli and seasoning, Pepper Powder, Pomegranate Seeds, Cashew Nuts and Green Coriander, mix well and serve.
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Semiya Curd Baath is delicious even when eaten cold.
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