Bagalabath | Thayir Sadam

In South India, a meal is incomplete without Thayir Sadam aka Bagalabath. Usually, we just mix rice and curd as the third course. Festive times are different. This creamy and slightly tangy Bagalabath is also offered as Neivedyam or Prasadam.

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Curd Rice is

rice mixed with curd. It is a ritual in many south Indian homes. A lot is done so that the last course of any South Indian meal- the humble Thayir Sadam is enjoyed. Come summer, it pairs beautifully with seasonal pickles, especially mangoes prepared in different forms.

On other days, there is either some crispy potato fry, Vendakai peanut curry or a spicy Pudina Thogayal to eat it with.

In Telugu,

we call this Dhaddhojanam and in Tamil, simple Thayir Sadam. My friends from the northern states love this Dahi Chawal and Achaar with a passion too. 

In this post, I want to share all those teeny tiny things that I do to make my curd rice exemplary,

Ingredients

• Raw rice- I love Sona Masoori here
• Butter – to bring a creamy texture
• Yogurt – fresh, home made yogurt with a slight tang is ideal here.
• Ghee for tempering
• Cashews, raisins, green chilis, ginger and curry leaves for flavors
• Usual suspects like mustard seeds and cumin seeds 
• Cilantro leaves for garnish
• Add ins are optional but recommended- raw green mangoes, pomegranate pearls and green grapes are fantastic additions.

Here is the recipe video

Method

• Place the rice in a colander and wash thoroughly.
• Transfer to a deep bowl, add required amount of water, salt and butter.
• Pressure cook to a mush for 5-6 whistles.
• Wait for pressure to release naturally. When pressure releases, open the lid and transfer the cooked rice to a big mixing bowl.
• Heat a small pan with ghee. When the ghee heats up, add cashew halves and allow them to turn golden. Drain and add it to the rice.
• Next, add raisins and fry them till they become plump. Drain and set aside.
• To the remaining ghee, add curry leaves, fry for 30 secs. Drain and set aside.
• Add mustard seeds now and when they crackle, add cumin seeds and asafetida.
• At this stage, you can add finely chopped ginger and green chilis. Skip this step if you are making it kid friendly.
• Add this tempering to the rice mixture.
• Now, to the bowl, add water and salt. Mash the mixture with a potato masher.
• Set this aside to allow it to cool.
• To a pot, add freshly set yogurt and water. Whisk until smooth.
• Transfer the whisked yogurt to the rice mixture. Using a ladle, mix everything well, making sure there are no lumps of rice. 
• In case the rice is thick, add more yogurt to adjust consistency.
• If you prefer, add pomegranate and grapes at this stage and mix gently.
• Our Bagalabath is now ready to be served with pickle and vegetable curry of your choice.

Recipe Notes

• Making an exemplary curd rice begins with mushy rice. Sona Masoori rice or Seeraga Samba rice are excellent varieties for this.
• I recommend pressure cooking the rice for at least 6 to 7 whistles with more water than usual to achieve this mushy texture.
• Any store bought yogurt will work here. If you are in Germany, I recommend the Gazi yogurt. In Singapore, I lean towards Fage or Milky Mist. 
• Allowing the rice to cool down completely before stirring in the yogurt will prevent it from becoming bitter and watery after a while. 
• Add ins like pomegranate, raw mango, chopped green grapes, cashews, raisins, shredded carrots, cubed cucumbers make this humble dish rich and decadent. You can serve it with all these add ons if it is a part of a party menu.

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Bagalabath or Thayir Sadam

Bagalabath is a creamy and delicious combination of rice and yogurt tempered with whole spices and nuts. Ideal when served as a last course in a South Indian spread or as a humble Pooja offering

Prep Time20 minutes mins

Cook Time30 minutes mins

Course: Main Course, Mains

Cuisine: South Indian, South Indian- Tam Brahm, South Indian- Tamil

Servings: 5

Calories: 293kcal

Equipment

• 1 Pressure cooker
• 1 Mixing bowl
• 1 set ladles
• 1 Whisk

Ingredients

• 1 cup raw rice
• 3-4 cups water
• 1 tsp salt
• 1 tsp butter

For the Thayir Sadam

• 2.5 cups freshly set yogurt
• 1 cup water
• 1 tsp ghee
• 12 cashews`
• 2 tbsp raisins
• 12 curry leaves
• 2 dry red chillis
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp finely chopped ginger
• Salt to taste

Optional add ins

• 2 tbsp raw mango chopped
• 1.5 tbsp pomegranate pearls
• 10 green grapes

Instructions

• Place the rice in a colander and wash thoroughly.
• Transfer to a deep bowl, add required amount of water, salt and butter.
• Pressure cook to a mush for 5-6 whistles.
• Wait for pressure to release naturally. When pressure releases, open the lid and transfer the cooked rice to a big mixing bowl.
• Heat a small pan with ghee. When the ghee heats up, add cashew halves and allow them to turn golden. Drain and add it to the rice.
• Next, add raisins and fry them till they become plump. Drain and set aside.
• To the remaining ghee, add curry leaves, fry for 30 secs. Drain and set aside.
• Add mustard seeds now and when they crackle, add cumin seeds and asafetida.
• At this stage, you can add finely chopped ginger and green chilis. Skip this step if you are making it kid friendly.
• Add this tempering to the rice mixture.
• Now, to the bowl, add water and salt. Mash the mixture with a potato masher.
• Set this aside to allow it to cool.
• To a pot, add freshly set yogurt and water. Whisk until smooth.
• Transfer the whisked yogurt to the rice mixture. Using a ladle, mix everything well, making sure there are no lumps of rice.
• In case the rice is thick, add more yogurt to adjust consistency.
• If you prefer, add pomegranate and grapes at this stage and mix gently.
• Our Bagalabath is now ready to be served with pickle and vegetable curry of your choice.

Notes

Making an exemplary curd rice begins with mushy rice. Sona Masoori rice or Seeraga Samba rice are excellent varieties for this.
I recommend pressure cooking the rice for at least 6 to 7 whistles with more water than usual to achieve this mushy texture.
Any store bought yogurt will work here. If you are in Germany, I recommend the Gazi yogurt. In Singapore, I lean towards Fage or Milky Mist. 
Allowing the rice to cool down completely before stirring in the yogurt will prevent it from becoming bitter and watery after a while. 
Add ins like pomegranate, raw mango, chopped green grapes, cashews, raisins, shredded carrots, cubed cucumbers make this humble dish rich and decadent. You can serve it with all these add ons if it is a part of a party menu.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 293kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 541mg | Potassium: 351mg | Fiber: 2g | Sugar: 9g | Vitamin A: 366IU | Vitamin C: 52mg | Calcium: 176mg | Iron: 3mg

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