Bagala bath recipe

INGREDIENTS:

1. Vermicelli - 1/2 cup
2. Thick yogurt - 3/4 cup
3. Boiled Milk - 1/2 cup
4. Salt - as needed
5. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.) or as needed
   2. Split black gram - 1/4 teaspoon (tsp.) or as needed
   3. Split bengal gram - 1/4 teaspoon (tsp.) or as needed
   4. Curry leaf - 1 sprig or as needed.
   5. Dry chili - 1
   6. Green chili - 1
   7. Ginger - 1 small piece
   8. Oil - as needed

PREPARATION:

1. Beat the yogurt well.
2. Chop ginger, green chilies into small pieces.
3. Dry roast the vermicelli in a pan. Once it turns brown color add boiled milk, salt and cook the vermicelli.
4. Now let the cooked vermicelli to get warm.  (close to room temperature)
5. Now add they yogurt and mix well.
6. In a pan heat oil and add mustard seeds, black gram, bengal gram, curry leaf, dry chili once the mustard seeds stop splattering add ginger and green chili. Sauté this until the ginger raw smell is gone and add to the bagala bath. Mix well and serve.

NOTES:

1. You can serve when its warm or keep in refrigerator for an hour and serve.