Millet curd rice | Bagala bath recipe | Millet recipes

One simple dish but many names. Curd rice, Bagalabath, thayir sadam what ever we name it. Its just delicious and almost life to many. Vj can’t even imagine any lunch without curd rice. I am sure its same for many out there. I wanted to finish up the  millets fast that I got from Bhairavi naturals. So I made this long time back, but kept postponing as its too simple to share. But someday I have to post right? I have already posted Thayir sadam/ curd rice before. This one is also similar but with millets. Whenever I see my MIL packing curd rice for my FIL, she tempers with cashew nuts. I have not tried this before. In my recent trip once I had that curd rice and it was really good. I also once had curd rice in a restaurant on the way to our temple trip. It was really a life saver for me with all those travels to keep my tummy safe. It was not sour thankfully and it was cream with the same ingredients as I have used here. Forgot the restaurant name sorry.

Millet curd rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins     |  Cook time: 20 mins     |  Serves: 3

Ingredients

Millets (I used little millet/ samai) – 1/2 cup

---

Curd – 1/2 cup

---

Milk – 1 cup

---

Carrot, finely chopped – 1 tblsp

---

Ginger finely grated – 1 tsp

---

Green chilli, finely chopped – 1

---

Coriander leaves, finely chopped – 1 tblsp

---

Curry leaves – 3

---

Asafoetida – A small pinch

---

Grapes – 10

---

Pomegranate – 3 tblsp

---

Salt – As needed

To temper

Oil – 1 tsp

---

Mustard – 1 tsp

---

Curry leaves – 4

---

Asafoetida – 1 pinch

Method

1. Was the millet and pressure cook for 4 whistles with 1 & 1/2 cups of water.

2. Let it cool down. Add milk to it and mash well without any lumps. Add salt and curd and again mix well.

3. In a small pan, roast broken cashew nuts until golden and keep aside. Temper with the items given under ‘to temper table’. You can finish tempering and add cashews to the same and do it together too. Add to the rice.

4. Add carrot, ginger, green chilli, torn curry leaves, coriander leaves and asafoetida. Mix gently. Lastly garnish with the fruits and serve.

Notes

• You can add raisins in place of fresh grapes, in that case, fry that separately in oil and add.
• Ginger and green chilli can be added to the tempering items, but I love the fresh flavor of both.

I love my curd rice with various side dishes. Mor milagai, sudakkai vathal, pickle, cut mangoes, vathal kuzhambu and carrot curry is what you see.