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Recipe for Bagalabath

Recipe for Bagalabath

Recipe for Bagalabath

(Ref: RCP204)

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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!


2 to 4

Preparation Time:


Cooking Time:



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 


• 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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