Millet curd rice in bagalabath style to make it extra special. Samai, little millet made to a delicious thayir sadam with added pomegranate and nuts.
One simple dish but many names. Curd rice, Bagalabath, thayir sadam whatever 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 had in stock. 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 so creamy with the same ingredients as I have used here. Forgot the restaurant name sorry.
Which millet can be used in this recipe?
Varagu, kuthiraivali also can be used and adapted the same way to make millet curd rice. You can make curd rice with any millet or grain. Check out my Dahi poha and Curd semiya recipe.
Goes well with
Millet bagala bath method
- Wash the millet well and pressure cook for 4 whistles with 1 & ½ 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, nuts and asafoetida. Mix gently. Lastly garnish with the fruits and serve.
My 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.
Recipe card
Millet Curd Rice | Bagalabath Recipe
Ingredients
- ½ cup Millet I used little millet/ samai
- ½ cup Curd
- 1 cup Milk
- 1 tblsp Carrot finely chopped
- 1 teaspoon Ginger finely grated
- 1 Green chilli finely chopped
- 1 tablespoon Coriander leaves finely chopped
- 3 Curry leaves
- 1 pinch Asafoetida
- 10 Grapes
- 3 tablespoon Pomegranate
- Salt
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 4 Curry leaves
- ⅛ teaspoon Asafoetida
Instructions
- Wash the millet and pressure cook for 4 whistles with 1 & ½ cups of water.
- Let it cool down. Add milk to it and mash well without any lumps. Add salt and curd and again mix well.
- 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.
- 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.
Hamaree Rasoi says
Simply delicious and lovely looking millet curd rice. very healthy as well.
Deepa
Veena Theagarajan says
very healthy and comforting Bagalabath.. nice clicks too
nithi says
Simply delicious��yummmm.. I loved vathal with curd rice.. Gonna try it out morrow
சாருஸ்ரீராஜ் says
simple and healthy dish
Ramalingam B says
Photos are really good.As you have said,one can't imagine lunch without curd rice.
Tamarai Arun says
Super recipe
Durga Karthik. says
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 .
SHARMILEE J says
Antha sidedish pathale so tempting...post that carrot curry looks very tempting to eat
Meenal Ramanathan says
Pls post carrot curry recipe dear
Sangu says
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.