Bagalabath is a famous dish made in South Indian household with vermicilli and yogurt. The tempering of asafoetida, urad dhal and mustard seeds blends amazing well with the cooked vermicilli. The ruby red pomegranate and light green cucumber chunks adds extra beauty to the dish perfectly. The red speckles around the white background reminds me of the small rose buds in the snow. This dish tastes as beautiful as it looks.
- 200 gms raw vermicilli
- 4 cup yoghurt (thick and beaten) no fat or low fat
- 1 cup fat free sour cream
- 1 cup semi-skimmed milk / whole milk
- ½ cup pomegranate cleaned and aril removed
- ½ cup cucumber chopped
- 2 tsp mustard seeds
- 2 tsp urad dhal
- 1 tsp asafoetida
- 2 dry red chillies cut in half
- 4 cups water
- ½ tbsp oil
- Cook the vermicilli as per manufacturer’s instructions. It should be cooked like the way once cooks the paste. Boil 4 cups of water in a large cooking vessel. When they are boiling hot with bubbles, add little oil and salt and raw vermicilli. Cook for 8-10 min. Always have an eye after 5 min and give them a stir once a while. Remove couple of sticks to check for the softness. Once cooked, remove and run through cold water and set them aside.
- Once cooled, drain the water completely and transfer them to a fresh bowl. Add yogurt and milk and give it a complete mix. Try not to break the shape of vermicilli. Mix in the pomegranate and cucumbers and salt.
- Heat oil in a small pan. Once they get heated up, add the mustard seeds and let it pop. Add the urad dhal, asafoetida and dry red chillies. Add the tempering to the vermicilli bowl and mix well.
- Before serving, pour little milk to give it a creamy consistency. Serve cold with Indian pickles, curry or pappads/chips.