Dahi (Curd) Pakhala Bhata

Ingredients

• 1 cup cooked rice
• 1/2 cup curd
• 1 tbsp chopped coriander
• 1/2 tsp chopped ginger
• 1 green chili
• 1 tsp salt
• 1 tsp oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida powder
• 1 string curry leaves

Steps

1. Wash the rice thoroughly and cook it with 5 cups of water until it’s soft. Spread the rice on a flat surface to cool. Once cooled, transfer the rice to a large bowl. Add 2–3 cups of water (enough to soak the rice). Cover the bowl and let it sit for at least 4–5 hours or overnight for slight fermentation.
2. Mix the fermented rice with slightly sour curd. Stir well to create a smooth and soupy consistency. Add chopped coriander leaves, ginger and green chili, salt mix well..
3. If you like onion, you can add it.
4. Heat mustard oil in a small pan. Add mustard seeds, dried red chilies, curry leaves, asafoetida powder… Sauté until aromatic and then pour this tempering over the fermented rice.
5. Dahi Pakhala Bhata is best served chilled, making it a refreshing summer meal. Enjoy it with sides like fried vegetables or badi chura for added flavor and texture.