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
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!