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Home » BACHELOR COOKING » Millet curd rice | Bagala bath recipe | Millet recipes

Millet curd rice | Bagala bath recipe | Millet recipes

April 3, 2015 by Raks Anand 10 Comments /

millet-thayir-sadam
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.
bagalabath-recipe

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. 1-cook

  3. Let it cool down. Add milk to it and mash well without any lumps. Add salt and curd and again mix well.
  4. 2-mix

  5. 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.
  6. 3-temper

  7. Add carrot, ginger, green chilli, torn curry leaves, coriander leaves and asafoetida. Mix gently. Lastly garnish with the fruits and serve.
  8. 4-garnish

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.
bagala-bath-with-millets

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Filed Under: BACHELOR COOKING, MILLET RECIPES, RICE VARIETIES

Previous Post: « Pomegranate raita recipe | Side dish for pulao, paratha
Next Post: Poha with sev, Batata vada, tea »

Reader Interactions

Comments

  1. Hamaree Rasoi

    April 3, 2015 at 3:27 am

    Simply delicious and lovely looking millet curd rice. very healthy as well.
    Deepa

    Reply
  2. Veena Theagarajan

    April 3, 2015 at 3:56 am

    very healthy and comforting Bagalabath.. nice clicks too

    Reply
  3. nithi

    April 3, 2015 at 5:34 am

    Simply delicious��yummmm.. I loved vathal with curd rice.. Gonna try it out morrow

    Reply
  4. சாருஸ்ரீராஜ்

    April 3, 2015 at 7:36 am

    simple and healthy dish

    Reply
  5. Ramalingam B

    April 3, 2015 at 8:53 am

    Photos are really good.As you have said,one can't imagine lunch without curd rice.

    Reply
  6. Tamarai Arun

    April 3, 2015 at 12:36 pm

    Super recipe

    Reply
  7. Durga Karthik.

    April 3, 2015 at 12:55 pm

    Yes i too do this with Samai and kuthiraivaali to promote it to my family.My hubby slightly shrinks his face but no other choice so from recommendation from daughter eats this.Murugan stores opp. to Mustafa too has these millets .

    Reply
  8. SHARMILEE J

    May 1, 2015 at 12:34 am

    Antha sidedish pathale so tempting…post that carrot curry looks very tempting to eat

    Reply
  9. Meenal Ramanathan

    June 15, 2015 at 9:59 am

    Pls post carrot curry recipe dear

    Reply
  10. Sangu

    July 7, 2017 at 11:41 pm

    The proportion of millet to water was perfect and it came out very well. I will use this proportion only from now on for cooking millets. Thank you very much for teaching us this.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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