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Bagalabath is one of the most common items you can find on a South Indian restaurant menu card. This is nothing but simple curd rice. Bagalabath is considered as a coolant and so eaten at the end of a meal thus easing out the effects of spicy main dishes/starters. A South Indian meal is considered incomplete without Bagalabath! |
Serves: |
2 to 4 |
Preparation Time: |
10-minutes. |
Cooking Time: |
20-minutes |
Ingredients: |
Rice - ½ cup | | | | Ghee - 1 tsp | | | | Black Mustard Seeds - ½ tsp | | | | Chana Dal - ½ tsp | | | | Urid Dal - ½ tsp | | | | Cumin Seeds - ½ tsp | | | | Curry Leaves - 6 to 8 | | | | Ginger grated - ½ tsp | | | | Green Chillies finely chopped - 1 (optional) | | | | Plain set Yoghurt - ½ cup | | | | Whole Milk - ¼ cup | | | | Salt to taste | | | | Chopped Cilantro (Coriander Leaves) and fried Cashews for garnishing | |
Method: |
• Wash rice in a bowl, changing water several times until the water appears clear.
• Add 1 cup of water to the rice and pressure cook till you get 4 whistles or until it becomes soft and mushy.
• Once the pressure is released, open the pan & transfer the rice into a large bowl and let it cool. Then add salt, mix well and keep aside.
• To make the tempering, heat ghee in a pan, add mustard seeds, chana dal, blackgram, cumin seeds, curry leaves, ginger and green chillies. Add this immediately to the rice and mix well.
• Then add yogurt, milk and salt - Mix well.
• Garnish with cilantro and cashews and enjoy this south Indian touch! |
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Indian Groceries > Books, Gifts, FREE Recipes > Indian Recipes > Rice Recipes > Recipe for Bagalabath 
