Curd Rice / Bagala Bath / Thayir Sadam

My 123rd recipe, “Bagala Bath / Thayir Sadam / Curd Rice”, my most favorite lunch recipe. While my mom made a variety of dishes for my lunchbox, she would always pack me a small side box filled with this wonderful Curd rice for lunch.

It is one dish that I love eating without whining. Along with some mango or lime pickle it tastes so delicious. Looks like most of the times very simple recipes taste the best. This recipe is the perfect example. It is customary to have some curd rice along with your meal in South India. This is a little amped up version of the same, with the addition of spices, fruits, veggies and I would be just happy to eat this alone for lunch.

I could never get bored eating it for lunch even everyday of the week.  It is very easy on your tummy and the perfect dish to cool you down during the harsh summer months. It is very easily customizable too. You can just add only those ingredients you have readily in hand, and still it would taste wonderful. Don't skip the curd, though 😀

Curd Rice / Bagala Bath / Thayir Sadam

Bagala Bath

Revathi Palani

Bagala Bath / Thayir Sadam / Curd Rice is a quintessential South Indian rice dish made with curd | yogurt, veggies, fruits & seasoned perfectly with spices.

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Cook Time 30 mins

Total Time 30 mins

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

• Raw rice - ¾ Cup
• Whole milk - 1 Cup
• Curd / Yogurt - 1 Cup
• Salt - ½ tsp (Adjust as needed)
• Green grapes (preferably seedless) - 10
• Carrot - 2 Tbsp (Grated)
• Raw mango - 1 Tbsp (Finely chopped)
• Cashew - 5 (Roughly chopped)
• Raisins - 20
• Coriander leaves - ¼ Cup

To temper

• Oil - 2 tsp
• Mustard - ¼ tsp
• Ginger - 1 tsp (Finely chopped)
• Green chilli - 1 (Finely chopped)
• Curry leaves - 1 Sprig
• Asafoetida - ¼ tsp

Instructions

 

• First cook the rice using your preferred method. Either using a pot/pressure cooker/rice cooker etc, Rice should be slightly overcooked. Once done cool down to room temperature. Once cooled mash it with a ladle.
  
   
• Now, add the milk, salt and mix thoroughly without forming any lumps. Now add the curd and mix well until combined.
  
   
  
   
• Now heat a pan with oil, add the cashews, raisins and fry until the raisins puff up. By that time the cashews would turn golden brown. Remove them from oil and keep aside.
  
   
• Now to the remaining oil in the same pan, add the mustard and once it splutters, add the remaining ingredients listed under the table "To temper" in given order and saute for 30 secs and turn off the flame.
  
   
• Add this tempering, cashews and raisins to the prepared rice and mix thoroughly. Finally, add the green grapes, raw mango, coriander leaves, carrot and mix well to combine.
  
   
  
   
• Enjoy with pickle.

   

Notes | FAQ

- You can also add cucumber, pomegranate along with grapes, which will give you an extra flavor.

- Following this recipe, you can serve the rice immediately after preparation. In case if you are planning to serve it after 3-4 hours or packing for lunch box, then reduce the quantity of curd to ¼ cup. Else by the time you eat, it may turn sour.

- You can even add the ginger, green chilli directly instead of tempering and adding.

- As mentioned, for this recipe the rice needs to be slightly overcooked so that it can be mashed out easily.

- Using fresh curd is important to achieve the best taste. Avoid using sour curd.

Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.