Bagalabath also known as curd rice is one comforting, soothing and refreshing dish. Love the taste when it is made with some seasoning. In Southern part of India, mostly karnataka to say lunch is not complete without eating curd rice. If the lunch menu has rasam, curry, rice and papadam mostly buttermilk or yogurt is served on plain rice. If the lunch menu has some mixed variety of rice like vangibath, puliyogre or bisibelebath, then curd rice is premade with some seasoning before serving.
It has been extremely last few days here in California. Made this healthy version of bagalabath using Steelcut oats. Steelcut oats have a bit of a grainy texture, doesn’t get mushy as it would when cooking the quick oats. This was enjoyed by one and all, kids and daddy ;)..
steelcut oats 1 cup
water 2 cups
curds/yogurt 1 cup
milk 1/2 cup (boiled and cooled)
oil 4 tsp
mustard seeds 1/2 tsp
urdhal 1 tsp
ginger grated 1 tsp
green chillies 6 slit
onion 1 thinly sliced lengthwise
salt to taste
sugar 1/2 tsp
Cook the oats in a pan using the 2 cups of water and set aside.
In another pan make the seasoning by first heating the oil, then add mustard seeds and let the mustard splutter.
Add urdhal, kadhipatha (curry leaves), green chillies, onion and fry till onion is translucent.
Finally add grated ginger, fry for a few seconds and turn of the flame.
Mix the seasoning with the cooked oats using half cup of milk and curd/yogurt.
Note: If the curd/yogurt is thick, slightly thin it down using some water.
Add more yogurt to adjust the consistency and the dish is ready to serve :)..
Serve with mango or lemon pickle on the side.