BHAGALA BHATH (CURD RICE)

NOTHING IS MORE COMFORTING THAN A HELPING OF CREAMY CURD RICE AND 

A PIECE OF MANGO PICKLE FOR A SOUTH INDIAN PALATE....

(ESPECIALLY A CHENNAIITE'S...)

NO LUNCH OR DINNER IS COMPLETE WITHOUT THAT GRAND FINALE...CURD RICE...

THAT ULTIMATE COOLER  AFTER A FIERY MEAL....

JUST A HELPING OF RICE MIXED WITH A LIBERAL DOLLOP OF THICK CURD ......

AND YOUR CURD RICE IS READY....

BUT YOU DO ADD A SPECIAL TOUCH OR TWO FOR YOUR READY TO EAT "CURD RICE"

OR  "BHAGALA BATH" ....

THIS IS A CALCIUM ,CARBOHYDRATE,PROTIEN AND PROBIOTIC RICH DISH...

FROM AN 8 MONTH OLD BABY TO A CENTENARIAN FROM SOUTH INDIA, THIS 

HEAVENLY CURD RICE OR THAIYIR SAADHAM  IS NOTHING SHORT OF MANNA FROM 

HEAVEN...

KIDS ARE FED WITH THIS CURD RICE WHICH THEY FONDLY CALL "THACHI MAMMU"...

INGREDIENTS

• RAW RICE - 1CUP
• MILK  - 3 CUPS
• CURD  -2 CUPS
• BUTTER- 1 TABLESPOON
• GREEN CHILLIES-3
• GINGER - FEW PIECES
• DRIED CURD CHILLIES  -5-6
• CHANNA DHAL -1/2 TEASPOON
• MUSTARD SEEDS  -1/4 TEASPOON
• ASAFOETIDA POWDER - 1 BROAD PINCH
• CURRY LEAVES  - FEW 
• CASHEW NUTS  - FEW
• RAISINS    - FEW

• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. PRESSURE COOK THE RICE WITH 4 - 4.5 CUPS OF RICE TILL IT IS MUSHY.
2. MASH IT WELL WITH A LADLE WHILE IT IS STILL HOT.
3. ADD THE BUTTER AND MIX WELL.THEN ADD THE CURD AND MIX WELL.
4. ADD THE MILK AND MIX WELL.
5. COOL. ADD THE SALT AND CHOPPED GREEN CHILLIES AND GINGER.MIX WELL.
6. HEAT A LITTLE WATER AND SPLUTTER THE MUSTARD SEEDS,CHANNA DHAL,DRIED CURD CHILLIES AND ASAFOETIDA POWDER. ADD TO THE RICE.
7. ADD BROKEN CASHEW NUTS,RAISINS AND CURRY LEAVES. MIX WELL.

#  CURD RICE PREPARED IN THIS MANNER WILL STAY CREAMY AND NOT GO SOUR FOR LONG HOURS.

#TO ADD A SPECIAL TOUCH TO YOUR CURD RICE 

• ADD SOME FINELY CHOPPED CUCUMBER TO YOUR DISH.
• ADD SOME POMOGRANATES OR SEEDLESS GRAPES TO THE DISH.
• A TINY VADUMAANGAI  PICKLE BRINGS OUT THE REAL TASTE OF CURD RICE.