Baghala Bath (Curd Rice)

Baghala Bath (Curd Rice) by Roopa Padmanabhan

A south indian meal is incomplete without the curd rice.


  1. Cooked  Rice (should be very soft) – 2 Cups
  2. Yoghurt (Curd) – 1 Cup
  3. Milk – 1/4 cup
  4. Salt – to taste
  5. Green Chilly – 1/2
  6. Mustard Seeds – 1 Teaspoon
  7. Kari pattha and Hara Dhania – To Garnish
  8. Mango / cucumber / carrot – finely diced – 2 Tablespoons


Mash the cooked rice till it is without any lumps. Add milk, yoghurt, salt, green chilly and mango. Mix well. Temper with the mustard seeds and garnish with kari pattha and hara dhania.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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