Madras and Thayir Sadam are synonymous. A traditional dish cooked with simple ingredients but cherished like a Kings meal. Be it the temple dhadhyonnam, a wedding Bhagalabhath, or a plain homely moresadam, this curd rice is not just a satiating coolant in hot searing summers but has many superpowers.
Made from leftover rice or “pazhayathu” it has proven medicinal properties. A powerful sedative due to its high tryptophan content, this creamy delicacy can also boost brain activity.
Here is a recipe of the famous curd Bhagalabhath that has broken all its simplicity and has evolved into a dish that is fit to serve a king or rather take up a position of pride on your buffet table.
Ingredients for Curd Rice 2.0 / Bagala Bath
- Raw rice 1 cup
- Milk 2 cups
- Cream 1 tbsp
- Unsalted butter 2 tbsp
- Salt as required
- Mustard seeds
- Asafoetida 1/2tsp
- Grated ginger 1 tsp
- Chopped green chilly 2
- Curry leaves few
- Coriander leaves 1tbsp
- Grated carrots a handful
- Sesame oil 1 tsp
Preparation Method:
- Wash rice and pressure cook till soft with 4 cups of water.
- Mash while hot, add cream, milk and required salt and allow to cool.
- Take a heavy-bottomed pan. Add oil and mustard seeds. When they splutter add the chillies, ginger, and curry leaves.
- Add the asafoetida to the rice and pour the hot tempering over it.
- Mix well.
- Add the grated carrots and mix.
- Add the softened butter and mix well into the creamy curd rice.
- Serve chilled
