1. Boil the milk in a heavy non-stick pot. When it starts to boil, set aside 2 cups of hot milk.
2. Reduce the heat and add the rice. Keep stirring continuously over medium heat, until the rice is cooked through.
3. While the rice is cooking, heat the oil in a small skillet over medium low heat. Add the mustard seeds and urud dal. Fry until the dal begins to brown. Add the curry leaves and chiles then let them fry a few minutes longer. Turn off heat.
4. If the Pongal thickens before the rice is cooked, add some hot milk and continue cooking.
5. When the Pongal is thick and cooked through, add the fried Seasonings and asafetida. Add salt to taste. Stir in the yogurt. Mix well and garnish with chopped cilantro. Serve immediately.
- Finely cut ginger, sweet green grapes or grated carrots can be added for variety in this Bahala Bath recipe.
1 cup rice, rinsed
4 cups milk
1/2 tsp salt
1 pinch asafetida
1 cup thick yogurt
salt to taste
cilantro, chopped for garnish
1 Tbs oil
1 tsp mustard seeds
1 tsp urud dal
4 green chiles, slit lengthwise
6 curry leaves
This recipe is an enhanced version of the basic Milk Pongal that is a common South Indian Recipe that is made with rice. So it is the second easiest recipes to make in the Indian vegetarian cooking repertoire. Made by boiling rice in milk it yields a thick hardy rice dish that is traditionally served during the Tamil festival called Pongal. At the last step, yogurt is mixed into the rice to give it a bit of a tangy flavor. Sometimes it is called Curd Rice. It is made with the newly harvested rice in a special pot that was purchased just for the festival. I would compare this recipe to one for Risotto. This is one of many variations; try my Milk Pongal recipe that is very simple. A vegetarian favorite.