Making curd rice/Bahala bath/Thayir sadam

This curdy robust food is known for its creamy texture.One becomes acquired by its divine taste for sure.It is closely connected to South India where it is a routine puja prasadham in most of the temples.While making curd rice adding butter gives a full-bodied smoothness and flavor to it.This traditional recipe is easily digestible and super cool for your gut to function well.

After having curd rice great satisfaction is always appreciated.During summer the curd rice becomes soar too quickly.Making curd rice just before three to four hours is advisable as it becomes soar quickly in summer.The best accompaniment for curd rice is moor milagai.I totally love this combination than any other.Other jodi’s for curd rice are pickles and appalam.Another thing I love is pomegranate’s with curd rice.Roasted cashews,dried grapes,grated carrots and fresh grapes are the other optional additives.I know making curd rice is as simple as that but am dedicating this to beginners who have just started cooking.Now lets enjoy making curd rice.

Making curd rice/Bahala bath/Thayir sadam

INGREDIENTS:

Boiled rice(or raw rice) – 2 cups
Water – 7 cups or more depending on maturity of rice.
Milk – 4-5 cups (as needed)
Butter – 31/2 tbsp
Curd – 21/2 tbsp
Salt to taste.

FOR SEASONING:
Little oil
Mustard seeds – 2tsp
Ginger pieces a few
Curry leaves – few

METHOD:

MASH RICE WITH SALT AND ADD BUTTER

MASH WELL AND ADD WARM MILK

ADD SEASONING AND CURD AND MIX WELL

IT WILL ABSORB THE MILK AND BECOME DRY

THEN ADD EXTRA MILK AND MIX WELL

LEAVE IT LIKE THIS AND IT WILL SET.

1.Add salt to rice and mash well.

2.Add butter to mashed rice.

3.Add warm milk and mix well(without lumps).

4.Add seasoning(tadka) and then add curd

5.After sometime the mixture becomes dry.

6.Now add extra milk and mix without lumps.

7.Add milk till above shown consistency is reached.

Making curd rice/Bahala bath/Thayir sadam

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Total Time 4 hours hrs 20 minutes mins

Ingredients

  

• Boiled rice or raw rice - 2 cups
• Water - 7 cups or more depending on maturity of rice.
• Milk - 4-5 cups as needed
• Butter - 31/2 tbsp
• Curd - 21/2 tbsp
• Salt to taste.
• FOR SEASONING:
• Little oil
• Mustard seeds - 2tsp
• Ginger pieces a few
• Curry leaves - few

Instructions

 

• Add salt to rice and mash well.
• Add butter to mashed rice.
• Add warm milk and mix well.
• Add seasoning and then add curd.
• After sometime the mixture becomes dry.
• Now add extra milk and mix without lumps.
• Add milk till correct consistency is reached.

Notes

I have given the curd amount for only summer season should increase the amount during winter.
We must add milk depending on how much it absorbs for the first time.
For this you must reserve some milk to make up at the end.
The milk quantity differs than the given instructions in this recipe.
I have added water to rice according to my rice quality you can check out your's when adding water because we want rice to mash well.