Go Back
PRINT
Bakala Baath
Prep Time
20 mins
cooling
15 mins
 
Karnataka Special Seasoned Yogurt Rice
Course: Main Course
Cuisine: Indian, karnataka, south
Keyword: bakala baath, curd rice, daddojanam
Servings: 2
Ingredients
  • 1/2 cup raw rice sona masoori or any short grain rice
  • 1-1/2 cup water
  • 1 cup homemade yogurt
  • 1/2 cup milk at room temperature
  • 3 tbsp grated coconut
  • 1/4 cup sweet pomegranate arils pearls
  • 1/4 cup red/green seedless grapes, halved
  • salt
  • 2-3 strands cilantro chopped for garnish
For tempering:
  • 4 tsp peanut oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds / jeera
  • 2 tsp split black gram urad dal
  • 2 sprigs curry leaves
  • 10 cashews
  • 2 green chillies finely chopped
  • pinch of hing/asafoetida
Instructions
  1. Wash the rice well and pressure cook with more than double the amount of water, to over cook it. Once the cooker cools, let the rice cool to room temperature in a shallow mixing bowl.

  2. Meanwhile, for the tempering, heat oil in a saucepan/kadai over high heat. When the oil is hot enough (test by dropping a mustard seed or two), add mustard seeds. When the seeds start spluttering, reduce the heat to medium, add urad dal, curry leaves and chopped green chillies and cashews

    sauté until urad dal and cashews are golden brown. Add hing, switch off and keep aside.

  3. When the rice has cooled enough, add salt to taste, grated coconut, the tempering and yogurt and mix well. Chill briefly.
  4. Stir in the milk (to keep the yogurt from souring further) and sprinkle pomegranate pearls, halved seedless grapes just before serving. Garnish with chopped cilantro.
  5. Enjoy as is or with a side of your choice of pickle.
Notes

Do not mix yogurt with hot rice as it splits the yogurt.
Preferably do not use Basmati rice