Bagala Bhath

Ingredients	Quantity
Vermicelli	100gms
Curds	50gms
Milk	50gms
Oil	10gms
Green chillies	3gms
Split black gram	5gms
Ginger	5gms
Mustard seeds	1gm
Curry leaves	a few
Coriander leaves	a little
Salt	to taste

Boil vermicelli. Mix with milk and curds. Add salt, curry leaves. Heat oil, Add green chillies, ginger, black gram and mustard seeds. Pour over vermicelli. Mix well. Garnish with finely chopped coriander leaves.

Note: for the tempering mustard seeds, Bengal gram, red chillies, green chillies and ginger can be used instead. Fried nuts can also be mixed with the Bagala bhath.

Dahi Vermicelli

Ingredients	For 4	For 100
Vermicelli	200gms	5kg
Curds (fresh)	350gms	8.75kg
Salt	to taste	200gms
Green chillies	5gms	125gms
Ginger	5gms	125gms
Mustard seeds	2gms	50gms
Asafoetida	2gms	50gms
Curry leaves	2gms	50gms
Red chillies	1gms	25gms
Oil	10ml	250ml

Boil the vermicelli. Mix with curds, chopped green chilies, salt and ginger. Heat oil. Fry mustard seeds, asafoetida, curry leaves and whole red chilli. Pour over vermicelli mixture. Mix well and serve with pickles.