Tamilian’s meal is not complete with out curd rice. Curd rice is not just mixing rice and curd. Read on to know how Iyengars make it an absolute delight.
Ingredients
- Rice – 1 cup
- Milk – 2 cups (boiled and cooled)
- Fresh curds – 2 tablespoons
- Salt – 1/2 teaspoon
- Green chillies – 2 nos (cut into small pieces)
- Curry leaves – 1 twig finely chopped
- Fresh cream – 2 table spoons
- Hing – a pinch
- Ginger – 1/2 teaspoon (finely chopped)
- Pomegranate – 2 tablespoons
- Seedless grapes – 10 nos ( cut into 2 pieces )
- Cashew – 4 nos (cut into pieces)
- Oil – 1 teaspoon
- Mustard – 1/2 teaspoon
Method
- Wash the rice and cook in a pressure cooker with* 2 and1/2 cup water.
- Transfer the rice to a deep container and mash when still hot, adding a little milk as you mash.
- Slowly add the remaining milk as you keep mixing. Allow to cool for 5 minutes.
- Add curds, salt and cream and mix well.
- Heat oil in a small kadai, add mustard seeds. when it crackles add curry leaves and green chillies.
- Add the seasoning,hing, cashews, ginger and fruits and mix well.
- Serve with a pickle of your choice.
Tips
* The rice should be over cooked so that it can be mashed well.
If the rice soaks up all the milk, more milk can be added.
Cashews are raw and not fried.
Red chillies can also be used or seasoning.
The fruits are optional as they may not be available through out the year.
Fresh Cream adds to the yumminess, but the trick is to all set the curd well.
Latha I just introduced your blog in a new post. This curd rice is gr8. I will check it a little later. I have to serve lunch bye
Got into your blog through Archana. You have authentic collection of recipes. Interesting.
I shall keep visiting.
And you are right about Curd rice.
BTW I have added your blog in my blogroll. Hope it is fine with you.
Love it.We call it Mosaranna in Kannada,great dish for summer:)
So you are a Kannadiga. I have lived for 20 years in Karnataka. Nice knowing you asha.
latha.
hey, came here thru my friend archana’s blog, you have quite a collection of recipes.
I guess mixing milk while still hot is key, have tasted it with cucumber as well. Looks ‘yum’ 🙂
Hi richa,
If you want to add cucumbers do so just before serving.Other wise it will turn watery.
Thanks for your compliments. My motive is to preserve the original recipes of my mom and grand mom.
Along side we are also posting other recipes we love to cook.
Wonderful place!!!What I am looking for!!!:)…way to go girlzzz..
Thanks bharathy.
You have a wonderful collection of authentic Tamilian recipes here! Came here thru Archana’s! Keep up the great work, nice to see these great recipes!
Thanks sneha! I have included you in my blog roll.
hi latha manni..
this is sujatha..
just now saw your blog.. it is very good..
keep the good work going
convey my regards to my paasa malar also.. 🙂
with regards – sujatha mohan..
Thanks suja! Your visit made my day!
Pomegranates, cashews, mustard, grapes, ginger … wow! I also have a question about curds: Are they like cottage cheese or ricotta? Thanks for this recipe.
Curd is like yoghurt. Boil and cool the milk, say for 20 minutes. you can add a tablespoon of plain yoghurt and mix well. The curd will be set in 5 to 6 hours.
Once you have the curds, you can reserve small amount to set curds.We use curds everyday. so we set everyday.
Curd is yogurt! I never knew that. We eat yogurt every day. Cucumber riata is one of my favorite things.Most yogurt in the US is made of cow’s milk, but in Paris, we get wonderful tart yogurt made of sheep’s milk.Thanks, Latha. I learn something from you every day.
Thanks Emily! We will be posting more raitas soon.
Hi, we tried your recipe for curd rice as one of the prasad for Ganesh Chaturthi and it turned out simply superb! Thanks for the recipe.
Can this curd rice be served immediately, or one has to wait for it to set/the milk to curdle?
Any ideas about the origin of word ‘Bhagala’?
Is it Tamil/Telugu/Kannada?
Thanks,
hey guys this recipe was absolutely yummm.. just as i tasted in Navedyam.. thank u… my husband toatally loves south indian food n especially bhagala bath..
[…] instructions are here. Eating instructions are the same as […]
Yummy! Nice! Bagala Bath! thanks for the receipe, I had once in Bellary my friends mum made with extra ingredients: coriander leaf and spring onion.
But this is not a typical yogurt/curd rice/Mosaruanna
Peruguannam/dhadhoojannam-andhraits add: coriander leaf and bit spicy chillies (gundur chilly)
maharasthrians and also non vegetarians add: garlic n onion, spring onions.
Thayirsaatham/Thayirannam(tam)We typical Tamil Iyengar or the iyers don’t add fresh cream, cashew, pomegranate or raisins, coriander, spring onion, garlic or onion. and the same way for neyvedyam-Dhathojannam/dhathiyoannam(sansk).
We add more yogurt in three stages, hing/perungkaayam is optional, sometimes also seen of using dried chillies.
thanks nice yummy-yummy blog, good luck
Hi this is my first visit to your blog. I was looking for a authentic curd rice recipe, and without doubt this is the most amazing and yummy curd rice I have ever made and eaten. My whole family loved it too. I made it with brown rice and still the flavor was superb.
This one is a keeper for sure:) Thanks for sharing such a yummy traditional recipe. Will try more recipes from your cool blog.