Dahi Pakhala/ Curd Rice

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Nothing like having watery curd rice/ Dahi Pakhala at lunch time and the afternoon siesta there after.
Nothing can beat this combo summer + Dahi Pakhala = Leasurely Siesta

Prepared Baby potato cauliflower peas dry masala and vadiya dry chutney (badi chura) to go with the watery curd rice (Dahi Pakhala)

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Recipe of watery curd rice(dahi pakhala)
Ingredient’s:
Cooked Rice
Thick curd
Cold water
Mustard seed’s or rai
Zeera
A pinch of Asafoetida or Hing
Curry leaves
Green chillI
Ginger
Lemon Juice
Salt
Black salt
Mustard oil

Method:
Cook rice and and cold water in the cooked rice.
Transfer the watery rice into a deep bottomed bowl.
Add the curd into the rice and mix well.
Mash the ginger and green chilli in a Khal Batta.

Tadka:
Heat a little mustard oil in a pan.
Add little zeera, rai and asafoetida.
When the rai and zeera stop’s crackling add the thecurry leaves, mashed ginger and green chilli.
When half done, add this tadka to the rice, add salt, black salt and lemon juice.
Then serve.

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Recipe of Baby Potato cauliflower and fresh green Peas masala
Ingredient’s:
Baby Potatoes – 10 pieces(Pressure cooked for one whistle, then remove from water , peel and halved baby potatoes )
Half a cauliflower ( Separate the floret’s – approx 10 pieces)
Fresh / frozen Green Peas – ¼ th cup
Garlic – 12 cloves
Ginger – 2 inch
Onion – 1 big chopped finely
Tomato – 1 big chopped finely
Red chilli powder – 1 tsp
Salt as per taste
Turmeric powder – 1 tsp
Mustard Oil
Zeera – 2 tsp
Saunf – 2 tsp
Garam masala powder – 1 tsp
Roasted Zeera Dhania Powder – 1 tsp

To be grinded into paste – Tomato, ginger, garlic, 1 tsp zeera and 2 tsp saunf

Method:
Take a kadhai .
Heat mustard oil.
Then saute the baby potaoes and cauliflower in high heat till they are nicely fried a little.
Then remove from oil.
Then in the same oil add zeera. After the zeera stop’s crackling add the chopped onion.
Then add the prepared tomato ginger garlic zeera and saunf paste.
Then add the salt, turmeric powder, red chilli powder.
Bhuno the masala well till the raw smell of the masala goes off.
And keep the heat low.
Then add the already sauted potatoes and cauliflower and the green peas.
Mix well.
Then lower the heat and cook covered.
Check in between and continue to stir.
Then when done, finish off with adding the garam masala powder and dhania zeera powder.
Remove from the kadhai and relish the alu gobi matar fry with chapati or watery curd rice.

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Recipe of Vadiyan ki dry chutney ( Badi Chura)
Ingredients:
Onion – 1 nos. (small) Chopped finely
Garlic – 6 cloves Chopped finely
Salt to taste
Green Chilli – 1
Vadiyan/ Wadiyan/ Vadi/ Badi (Urad dal vadi) – 8 pieces
Mustard oil – for frying the vadiyan

Method:
Take a pan and heat mustard oil in it. Fry the dal vadi and remove them from oil and keep aside.
Then take a Hamam Dasta/ Sil batta/ stone grinder.
Put the fried vadiyan in it and crush it. Then add the onion, garlic, green chilli and salt to the crushed vadiyan and crush again.
Then mix well and the badi chura is ready.
Relish with hot rice or watery rice/ curd rice.

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