Bakala bath and Dadhojanam (Curd rice)

Yoghurt is probably the best known healthy coolant. Curd rice is a delicacy by itself, especially in south Indian homes. Curd rice is a must in all menus. It is the last serving of the meal and is said to cool the system and help in digestion. Normal curd rice is just mixing rice and curds and gulping it in. Its flavored curd rice that we are sharing here. While dadhojanam is the Andhra way of making flavored curd rice, Bakala bath is karnataka’s speciality. Infact dadhojanam is also distributed as prasadam in most of the temples including TTD.


Ingredients:

Cooked Rice 2 cups
Curds 1 1/2 cup
Fresh cream 2tsps
Milk(Optional) 2tsps

Bakala Bath:

Pomegranate seeds ½ cup
Green grapes ½ cup
Black grapes ½ cup
Raisins ½ cup
Mustard seeds 1tsp
Cumin seeds 1tsp
Black gram (Uddipappu/urad dal) 1tsp
Red chillies 2
Curry leaves 5
Chopped Coriander 2tsps
Refined cooking oil 2tsp

Salt to taste

Dadhojanam:

Mustard seeds 1tsp
Cumin seeds 1tsp
Black gram (Uddipappu/urad dal) 1tsp
Bengal gram 1tsp
Green chillies 2
Ginger 1tsp
Curry leaves 4
Chopped coriander 2tsps
Refined cooking oil 2tsps.
Pinch of asafoetida (Hing)

Salt to taste

Method:

To see how Bakala Bath is made, please click here.

Bakala Bath

Heat oil in a pan, add 1 tsp mustard seeds and as they pop add cumin seeds, black gram, red chillies, chopped coriander and curry leaves.

Take hot cooked rice into a shallow dish/plate. Add the above seasoning, salt and mix well. Leave to cool. (Hot rice absorbs spices easily)

To the cooled rice, add curds, fresh cream, chopped grapes and raisins, crushed pomegranate seeds and mix well. (if curds is mixed to hot rice, it will sour and spoil the dish. Thus its important to cool the rice and mix) Grated carrot and finely chopped and de- seeded cucumber can also be added for flavor.

Garnish with grated coconut.

Dadhojanam

To see how Dadhojanam is made, please click here.

Heat oil in a pan, add mustard seeds and as they pop add cumin, black gram, slit green chillies, Bengal gram, ginger, curry leaves, chopped coriander and a pinch of asafoetida.

Take hot cooked rice into a shallow dish/plate. Add the above seasoning, salt and mix well. Leave to cool.

Once cool add fresh curds, fresh cream and mix well.

Whether it is bakala bath or dadhojanam, mix just before serving as it turns sour soon. If serving after a few hours or carrying it on a picnic or to office add 2tsps milk and mix. The milk will curd in the meanwhile and the curd rice will taste yummy.

A pickle to smack the lips and curd rice, this is probably the best way to cool off the blazing summer.