Bhagala Bhath

Other name - Curd Rice

Prep Time: 20 min
Cooking Time: 15 min
Serves: 3 to 4

Ingredients

1. Raw rice - 1 cup
2. Water - 3 cups
3. Whole milk (boiled & cooled) - 3 cups
4. Milk cream - 1/2 cup
5. Fresh thick curd (non sour) - 1 tsp
6. Salt - 1/2 tsp
7. Carrot (peeled, washed & grated) - 1/2 cup
8. Cucumber (peeled, washed, finely chopped & squeezed) - 1/2 cup
9. Pomegranate seeds - 1/2 cup
10. Ginger (grated) - 1/2 tbsp

For seasoning

1. Sesame oil - 1 tbsp
2. Curd chillies / More milagai (roughly torn) - 4 to 5
3. Mustard seeds - 1 tsp
4. Split urad dhal - 1 tsp
5. Asafoetida powder - 1/2 tsp
6. Curry leaves - few
7. Broken cashew nuts - few

For garnishing

1. Cilantro (finely chopped) - 4 to 5 tbsp
2. Seedless green grapes - 10 to 15 no's

Method

1. Soak rice in water for half an hour; drain water.
2. Wash rice well in water for about 3 to 4 times and drain water.
3. Pressure cook rice adding three cups of water for about 3 to 5 whistles.
4. Give a standing time to the pressure cooker before opening the lid.
5. Mash hot rice adding enough salt using a ladle.
6. Stir in whole milk little by little & mix well with the help of the ladle.
7. Add milk cream, curd & mix well once again.
8. Add grated carrot, chopped and squeezed cucumber, grated ginger and pomegranate seeds; combine well.
9. Meanwhile heat oil in a tadka ladle and add mustard seeds & let it splutter.
10. Add split urad dhal, roughly torn curd chillies, asafoetida powder, cashew nuts; saute for a min or two on low flame.
11. Switch off gas; add curry leaves & saute for few sec; set aside to cool.
12. Add the seasoning to the curd rice & mix well.
13. Garnish with finely chopped cilantro & seedless green grapes.
14. Serve along with home made mango avakkai pickle or any other pickle of your choice.

NOTE

• Cooked rice should be hot enough to be mashed; do not allow rice to cool.
• Curd chillies are the best substitutes for green chillies as they impart rich flavor & taste to the curd rice.
  
• Add less amount of salt while preparing the curd rice; add required amount of salt only at the time of serving.
• Add only a teaspoon of curd and more quantity of milk if the curd rice has to be served after long hours; add two to three cups of fresh, thick, non sour curd when it has to be served immediately.
• Can store the prepared curd rice either in refrigerator or keep it in a wok / pan filled with water when it has to be served after long hours.