Bagalabhath – Seasoned Curd Rice

My mother insists that every grand child of hers eat a small bowl of curd rice during at least one of the meals in a day. Apparently she’s heard it through the grapevine that it is the quintessential food for developing young brains. And the best part, listen to this – you can’t have the rice and the yogurt on their own. For it to work right, it has to be a combination of the two *eyes rolling*. Anyway I simply abide because, like I’ve said before, I don’t have any moral fiber left in me to face her wrath and scorn if I question her. Also, I’ve come to love this dish because, trust me, I was made to eat quite a number of these bowls through out my life time – by you know whom!! Look how bright and intelligent those bowls have made me ;)!

Jokes apart, this is actually quite a refreshing treat on a hot summers day! With a little bit of grated carrots and ginger to bite into, some crushed nuts for the crunch and some fresh cilantro to add color this truly is a delicate eye and a palette pleaser. 

Ingredients:

1/2 cup well /over cooked slightly warm white rice
1 cup thick curd
1 tsp fresh seedless arils of pomegranate
1 tbsp grated carrot
1/4 tsp grated ginger
1 tbsp grated cucumber
1/4 tsp finely chopped green chilies
1/2 tsp black mustard seeds
1 tsp cold pressed sesame oil
1 tsp chopped cashew nuts
1 tsp chopped cilantro
4-5 curry leaves
salt to taste
2 dried whole red chilies

Directions

Fluff the rice with a fork and whip the curd separately.

Mix well the rice, curd and ginger and add salt to taste.

Now mix the curd and ginger with this paste.

Heat the sesame oil, once the oil is hot add mustard seeds,when it pops add the red chilies, green chilies, cashew nuts and curry leaves and sauté for a minute.

Turn off the flame and pour the seasoning over the curd and rice mixture.

Garnish with cilantro, carrots, cucumber and pomegranate.

Serve with spicy Indian pickles or wafers