“Butter- Carrot Curd Rice (Dahi Bhaat)” … I received a bowl of simple curd rice as prasadam in a temple … it was so tasty that I queried about the recipe with a clerk there and was informed about addition of butter … well, I was very eager to try my next utterly- butterly delicious curd rice and here it is with the added goodness of carrots … try it, tastes awesome … Yummilicious …
** Simple curd rice is a heavenly food that can be relished anytime of the year though its is best avoided during winters. Addition of veggies and peanuts makes it that much more delicious and in my home we love it this way. A simple curd rice can be prepared in plenty of variations and addition of butter was something I came across on a discussion with a clerk in temple as it was offered as a Prasadam.
** In southern temples there are plenty of Prasadams prepared in different ways each unique in its own way. I am sure you will all agree that it's actually God's grace that turns it delicious, as somehow it never turns out the same at home. I will try my best to try out more prasadam's as and when I remember or come across more recipes, do excuse lapses if any. For now, its this simple, tasty buttery flavored curd rice.
** Here is my simple recipe for “Butter- Carrot Curd Rice (Dahi Bhaat)” … try it, tastes awesome …
** Ingredients:
Gobindobho/ Ambemohar/ Basmati Tukda Rice : 1 cup
Full Fat Milk Curds/ Dahi : 2 cups
Full Fat Milk/ Doodh/ Halu : 1 cup
Carrot/ Gajar : ½ to 1 cup grated
Ginger/ Alle/ Adrak : 2 tsp grated
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Roasted Peanuts/ Groundnuts/ Kadlo/ Shengdana : ¼ cup
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Hing/ Asafoetida Powder : ½ to 1 tsp
Homemade White Butter/ Loni/ Benne : 2 tblsp
** Wash and drain one cup of rice/ tandul/ akki and keep it aside ready. You can use any good quality rice/ tandul for preparation of curd rice. The best ones are Gobindobho or Ambemohar or Basmati Kani, I used Ambemohar.
** Bring to boil about 3 cups of water and add in drained rice and mix well. Cook on high heat until it comes back to a full boil. Lower the heat to medium and further cook stirring in a few times in between until its done to perfection.
** Remove from heat, cover and keep it aside for 10-15 minutes only. Drain off the excess water completely and keep it aside uncovered to completely cool and come to room temperature, this is important step.
** Note : Cooking for preparation of curd rice is slightly tricky, the rice should be 100% cooked and then rest for 10-15 minutes to soften. The rice should be soft at the same time not too mushy and should not be porridge consistency.
** Now beat about the chilled thick curds/ dahi with full fat chilled milk/ doodh to an even consistency. Add this to the cooked and kept ready rice and mix well. Cover and let it rest aside for about 30 minutes only.
** Note : The curds used should not be sour in taste and best results are obtained using full fat milk, however for health reasons you can use skimmed milk curds too. Addition of milk cuts down extra fermentation and gives it a rich texture. Butter is added for flavor and richness and after trying this version, I am hooked on to it.
** To the above prepared and kept curd- milk- rice mixture add grated ginger, green chillies cut to pieces or lengthwise, grated carrots, salt to taste and mix well. Cover with a tight lid and keep it aside while we prepare the tempering.
** Note : Prasadam offered in southern Temples do not include green chilly, ginger, carrot. I am not sure as to what is included, however there was plenty of black pepper corns included as tempering along with jeera to the same.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil, when hot add mustard seeds, when they begin to splutter add curry leaves, hing powder and fry just for a seconds. Remove from heat and let rest aside for 2-3 minutes.
** Note : While tempering, you can add a few black peppercorns (miri) if desired, I do so at times, it tastes lovely. However, if added remember to decrease the number of green chillies. I avoid addition of dry red chillies (Optional) as I do not like the reddish tinge it imparts to the curd rice, you may do so if desired.
** Note : Again, you can first fry the groundnuts/ peanuts, remove and keep them aside and then continue as mentioned above and add them back again, mix well and temper the curds. I always roast and stock up and use them as needed.
** Lastly add the butter into the tempering when its still just warm enough and mix well. The butter should not be heated but just melt well, so avoid tempering in butter. Remove and add it to the prepared curd rice and mix well.
** Note : Coconut oil brings in added taste to the tempering, however you may use any edible oil you desire or use. Please do not use butter for tempering, it should just be mixed in for the buttery flavor otherwise it gets lost.
** It is very important to keep the prepared butter- carrot- curd rice into an airtight container and keep it fridge to avoid it turning amshe/ tart in taste if it is not to be served immediately. You can thaw for 10 minutes before serving.
** “Butter- Carrot Curd Rice (Dahi Bhaat)” is done and ready to be served. Curd rice always tastes best served slightly cold along with any other dishes of your choice. If you want to keep the meal simple all you need is a little bit of pickle/ nonche to be served along with it and you have a fantastic meal. I served it with pickle, sannapolo (spicy dosa) and bhaji during lunchtime and it was awesome.
** There are plenty of variations in preparation of curd rice and each home specializes in their own recipes, keeping it at times a closely guarded secret. I hope that I will come across more such recipes and when I do, I will try them and will definitely be sharing them here for all of you to try them in your own home, until then try this utterly- butterly delicious carrot curd rice and enjoy with your family and friend.
** Sharing a common link below to all curd based recipes that includes a few curd rice recipes shared earlier too, please do browse through and try them as and when possible and remember to give me a feedback …. Thank You …
** Note : I always use fresh homemade curds for all my dishes, I have included a article on making of "Setting of Perfect Curds" for which I am sharing the link below, You can try out the same if you want to start making curds at home, which is much more hygienic and without any preservatives ...
** There are many more “Rice” recipes both Vegetarian and Non-Vegetarian in my Blog please use the search or label option for the same and do try out the delicious recipes and enjoy with your family and friends. I am also sharing a common link below for the same, you can select the same too.
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