September 19, 2012

Bagala Bath - An epithet for the humble curd rice

Have i bragged about how south indian i am? I guess i ve bragged enough. But the point is i cant stop. No, i m proud of the fact that i m a south indian and there s nothing that will stop me from telling it to the whole world. Well,being a south indian comes with its own privileges. Like the fact that you get to eat gooey yummy curd rice on special occasions topped off with raisins, cashews and pomegranate pearls. This is in fact an obligatory course in a marriage feast. The meal has to end with a cup of not so cold yet not so hot almost flowing curd rice accompanied by a generous helping of cut mango pickles.



 While i ve always had the feeling that amma s curd rice is the best, i was a lil stricken when i got a slew of requests from a few friends and neighbors asking me the perfect recipe for that flowing just rightly sour curd rice. It s called bagala bath by many and this is only a recent discovery that i ve made. I know this simply doesnt justify my food blogger profile but come on, even a food blogger cant know everything. But a south indian food blogger sure does know how to make some nice curd rice and how to finish that bowl off too.

Prep Time: Under 15 mins
Cook Time: Under 30 mins
Cooling Time: 30 mins
Serves 3
( This version s very different from my Fortified Curd Rice and is simple and easy to make. The only richness in this version is the addition of pomegranates. I ve never liked roasted cashews and raisins in my curd rice. In case you are a fan, go ahead and throw in some.Curd chilies are nothing but green chilies marinated in sour buttermilk and sun dried until wilted and dry. They are called mor milagai in tamil.)

What You Need?

Rice 1 cup
Curd 2 cups
Water 2 cups
Grated ginger 2 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Cumin seeds 1 tsp
Hing a small pinch
Curry leaves a sprig
Green chilies 3 minced finely
Cilantro leaves chopped finely 3 tbsp
Salt to taste
Curd chilies 2 to 3
Ghee 2 tsp

Garnish:

Pomegranate pearls 4 tbsp

How To Make It?

Pressure cook the rice until mushy. Takes about 6 whistles. If you want a real gooey curd rice, you must cook rice separately for this curd rice. Left over rice will not work for this.
Once the rice is done, mash it into an almost smooth paste with the help of a ladle.
Let this cool down completely.
Once cool, add the water and mix well.
Whisk the curd well and add this to the rice.
Add salt and combine well.
Add the grated ginger, green chilies, cilantro and curry leaves to the rice and mix well.
Heat a pan with the ghee.
Add the curd chilies and saute them till a blackish brown on all sides.
Remove and set aside.
In the same pan, add the mustard seeds.
Once they splutter, add the cumin seeds, hing and urad dal and saute till the dal turns a light golden brown.
Add this and the curd chilies to the curd rice.
Mix well.
Garnish with pomegranate pearls and serve with some pickles.

For an instant pickle idea,try this quick mango pickle.

10 comments :

  1. I absolutely love curd rice, haven't tried them with pomegranate ever. It would be a nice twist, will try soon.

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  2. I have only got Curd Rice once ever .. this seems to be a newer version.. Would love to try this.. bookmarked !!

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  3. Such a comforting food, can have it anytime of the day.

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  4. Yummyyyyyyy and love the name "Bagala Bath" :))

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  5. Absolutely delicious curd rice.

    Today's recipe:
    http://sanolisrecipies.blogspot.com/2012/09/rulang-date-aluwa.html

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  6. What better way to end a perfect meal..

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  7. Amazing recipe...I loved it.

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  8. thanks for sharing.

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