South Indian Curd Rice Recipe - Bagala Bath Recipe

South Indian curd rice or bagala bath recipe - this post is not to to share a unique recipe of curd rice. Its not even to talk about the memories this dish brings. One main reason is I had a ripe pomegranate in the house with a broken mixer-grinder that prevented me from making the smoothie I had originally intended with it. The only other option I could think of was to add it to curd rice. The other reason is, I have started using photoshop (finally!!) after having installed it almost a year back. Note: you can also check out this Iyengar-style curd rice recipe I have shared. It has grated ginger and some extra spices and has fast become my default curd rice recipe. You can also make a curd rice recipe with vegetables to make sure you are taking in a more balanced meal and not just rice and yogurt.

Curd Rice Recipe - Thayir Sadam - Bagala Bath Recipe

Pomegranate is one of those fruits that I ate a lot while growing up. We'd buy them in cartons and my grand mom would very patiently extract the seeds and keep them loosely covered in steel bowls on the dining table so the kids could eat a spoonful whenever they passed by. This also meant I never really learnt how to cut open a pomegranate and get the seeds out easily.

During my internship days in Bangalore, I'd often buy curd rice with pomegranates in them from Sukh Sagar and similar South Indian restaurants, which were the only ones I could really afford. Those meals were the most comforting during those days I missed home food terribly.

To make Bagala Bath:

Mix some salt to the curd and mix well. Mix the rice well in this. I don't like mashing up the rice so I leave it whole. Temper mustard seeds, urad dal and red chillies. Let it cool and then add to the rice mixture. Chop some coriander leaves finely and mix it well with this. (I prefer coriander leaves to curry leaves in my curd rice). Finally, top it off with some pomegranate seeds and mix well before serving.

I served bagala bath with some chow-chow sambar. A good pickle like the Kerala mango pickle also goes really well with curd rice.

Comments

Padmaja

April 01, 2010 at 1:52 pm

Hey Nags!! That last picture is amazing!!! Sometimes these one clicks are so beautiful aren't they!!I love banana with curd rice but would like to try your combo

Nags

February 06, 2010 at 2:07 am

Thanks a lot Anagha. Love your name!

anagha

February 05, 2010 at 11:38 am

Hi Nags(not sure of your name!),
Your curd rice is really pleasing, you make sure the tempering is added after cooling.. thats great.
I searched for paneer butter masal and found your site and I must say you have done a wonderfull job. Its so pleasing to go through the recipes... surely will prepare some and let you know.
Naan recipe is interesting too.

Nimi.

syed alaudeen

November 11, 2008 at 6:47 pm

Nice blog

MyLastBite

September 10, 2008 at 11:21 pm

This looks so tasty.... and beautiful!

Shreya

July 24, 2008 at 8:45 am

Hi Naga, I have seen this before. Infact I got the idea to use cherries for my curd rice post from this, though Ravi always enjoys fruits with curd rice. I love the pictures in this post!:-)

Anonymous

July 13, 2008 at 4:21 pm

you can add black grapes too.

Pravs

February 13, 2008 at 3:27 pm

looks so pretty and yummy. Nice work with photoshop.

Cham

February 13, 2008 at 5:09 am

Even the curd rice looks multi-color. Nice combo.

KayKat

February 12, 2008 at 4:14 pm

Yum! This was pretty much the comfort food post that I wrote about last month 🙂

That pic of the pomegranate is awesome!

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