May 15, 2014

Bhagela Bath

Tamilian’s meal is not complete with out curd rice. Curd rice is not just mixing rice and curd. Read on to know how Iyengars make it an absolute delight.

  • Rice – 1 cup
  • Milk – 2 cups (boiled and cooled)
  • Fresh curds – 2 tablespoons
  • Salt – 1/2 teaspoon

To Temper:-
  • Hing – a pinch
  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Curry leaves – 1 twig finely chopped
  • Green chillies – 2 nos (cut into small pieces)
  1. Wash the rice and cook in a pressure cooker with 2 and1/2 cup water.
  2. Transfer the rice to a deep container and mash when still hot, adding a little milk as you mash.
  3. Slowly add the remaining milk as you keep mixing. Allow to cool for 5 minutes.
  4. Add curds, salt and cream and mix well.
  5. Heat oil in a small kadai, add the "To temper" items.
  6. Add the seasoning,hing, mix well.
  7. Serve with a pickleor thayir Mulakai or Vadam of your choice.


The rice should be over cooked so that it can be mashed well.
If the rice soaks up all the milk, more milk can be added.

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