Curd Rice / Thayir Sadham/ Bagala Bath

Curd rice is an easy to make, healthy and favourite dish for South Indians.  It is also the most convenient for lunch box!

The routine daily menu of South Indians normally ends with curd / buttermilk with rice.But this variety is preferred for special occasions.

Ingredients

Raw rice - 1 cup 

Curd / Plain yogurt – 1 cup (here I have used low fat curd / yoghurt)

Milk - ½ cup (low fat milk)

Butter – 2 to 3 tsp (optional)

Asafoetida powder – ½ tsp 

Salt, as per taste

Green chilly - 1 (finely chopped)

Ginger – 1 small piece (finely chopped or grated)

Coriander leaves – 1- 2 tsp (finely chopped)

To Temper:

Mustard seeds – ¾ tsp

Urad Dhal - 1 tsp

Bengal gram dhal - 1 tsp

Cahew nuts – 5 (optional)

Curry leaves – few

Oil - 1 to 2 tsp 

Add fruits and veggies like carrots, cucumber, seedless grapes and pomegranate as per your choice.

Directions

Pressure cook rice adding 3 to 4 cups (adjust according to your quality of the rice) of water for 4 to 5 whistles or till it becomes soft and  mash it thoroughly.

Add asafoetida powder, green chilly, grated ginger and butter to the rice when it is still hot and mix thoroughly.

Once the rice is cooled add milk, curd, salt and mix it properly without any lumps. Mean while, season the ingredients given under “To temper” and add to the rice mixture.

Also add some coriander leaves.

Serve with crispy potato fry or pickle and relish.

Note:

Adjust the quantity of milk and curd according to the taste / consistency you want.

You can also use water to make it loose.

If you can get mango ginger, chop into fine pieces and add. It will give a nice taste.