Curd ragi semiya |Ragi semiya bagalabath-How to make-Step by step photos & Video

Cuisine Style: Tamil Nadu,south india | Preparation Time: 15 minutes | Cooking Time: 5 minutes | To Serve: 3 | Type : Breakfast | Take with : Coconut or tomato Chutney, kurma, pickle

Ingredients

• Ragi semiya[kezhvaragu sevai or Finger millet vermicelli] – 1 cup
• Curd – 1 cup
• Mustard seeds – 1 tbsp
• Green chilli – 1 [finely chopped]
• Ginger – 1 tbsp [finely chopped]
• Curry leaves – 1 spring
• Coriander leaves – 2 springs [chopped]
• Pomegranate seeds – ¼ cup
• Asafetida a pinch
• Salt to taste
• Oil – 1 tbsp
• Water as needed [for boiling ragi semiya]

Preparation

• Boil water then put ragi semiya, leave it for 1 min then drain water & let it cool. Take a bowl with boiled ragi semiya add salt, curd mix well.
• For seasoning: Heat oil in a pan add mustard seeds & let it splutter. Add green chilli, ginger curry leaves, & asafetida. Then cut off heat.
• Add seasoned ingredients into curd ragi semiya mixture mix well.
• Then add chopped coriander leaves & pomegranate seeds mix well then serve.

How to make Ragi semiya curd bath/ Dahi ragi vermicelli video

How to make Ragi semiya bagalabath- Stepwise pictures[Instant& Quick]

Take ragi semiya[1 cup]

Add ragi semiya

Add water, salt mix well

Soak it for 3 min

Put ragi semiya in a steamer

Cover lid, steam it for 5 to 8 min

After 5 min steamed ragi semiya ready

Add steamed ragi semiya, salt mix well

Heat 1 tbsp oil in a pan

Add mustard seeds, let ti splutter

Add green chilli

Add curry leaves, ginger

Add carrot

Add coriander leaves, asafoetida

Add seasoned ingredients, mix well

Add curd, mix well

Add pomegranate seeds, serve immediately

Kezhvaragu thayir sevai

Curd ragi semiya bath