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Bagalabaath - Curd Rice

posted 7 Nov 2012, 02:07 by Rajmi Arun   [ updated 19 May 2014, 21:28 ]
 Many might think that making curd rice is very easy. But if not done correctly, even the curd rice could turn out bad. The rice that is cooked for the curd rice should be soft and should be mashed thoroughly. The curd used for curd rice should be unsour. 
Many variations can also be added to the plain curd rice to make it more attractive.

Rice - 2 cups
Fresh unsour curd - 1 cup
Milk - 2 cups
Ghee - 1 tbsp
Asafodeita - a pinch
Mustard seeds - 1/4 tsp
Green Chillies - 2 nos
Curry Leaves - 1/2 cup
Coriander leaves - 1/2 cup

Cook the rice with 6 cups of water and 1 cup of milk in pressure cooker. Atleast 5 whistles be allowed. When it is time to open, remove the rice and transfer it to a shallow bowl. Mash well with the back of a scoop laddle thoroughly. When warm add salt and the remaining 1 cup of milk and mix again. Add the curd and mix well. 

In a tadka laddle, add ghee and mustard seeds, when it splutters add the hing, green chillies. Chop the curry leaves to fine pieces and sprinkle on curd rice. Pour the tadka on top of the curry leaves. Mix well so all mixes thoroughly. Finely chop coriander leaves and decorate the curd leaves.

This is how you make the famous Thachi mammu or Thayir Saadam.