Curd Rice Sindhi style | Khatto Bhath
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Curd Rice Sindhi style | Khatto Bhath | Karbho recipe| Thadri recipes | How to make Karnbho with video and step by step instructions
Curd Rice Sindhi style | Khatto Bhath | Karbho recipe is a refreshing curd rice with sour flavors. The tanginess from the ground spices that are combined into it give it a unique and distinct taste.
Embrace the spirit of Thadri/Satain festival with exquisite Karbho/ Kanrbho/ Karnbho prepared in authentic Sindhi style. Let’s enjoy this velvety richness of curd rice which is not just a dish, it also captures the essence of tradition and taste.
Why should you make Sindhi Karbho
Comforting and refreshing
Easy to make, no elaborate method
Can be made with left over rice
Probiotic
Cooling effect
An apt dish for Thadri festival
If you are a regular visitor to this blog, you must have come across South Indian Curd Rice. As Nagpanchami/Gogro and Thadri/ Sheetla Saptami festivals are approaching, I thought of writing this post on Karbho/Karnbho or Curd Rice Sindhi Style as well.
On such festivals, people eat cold food that is cooked the previous day. Some of the traditional recipes made are Mitho Lolo, Satpura , Choori Laddoo, Sai mashale Mein batata, Dahi vada chaat
Some people even avoid hot beverages such as Karak Chai or Cafe Latte on such occasions.
What is Khatto Bhath
The word “Khatto” translates to “sour” in Sindhi, and that’s precisely what sets this dish apart. It is a sour or tangy dish made with rice, curd and ground spices.
This is a Sindhi version of curd rice in which dried ginger powder and crushed mustard seeds impart its unique tangy flavors. It is further seasoned with salt and black pepper powder.
Video
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Ingredients
For Measurements refer to the RECIPE CARD further below.
- Cooked rice– Should be a bit mushy
- Salt
- Curd – The curd should not be stale or too sour.
- Mustard seeds – coarsely crushed
- Ginger powder
- Water
How to make Curd Rice Sindhi style with step by step instructions
Firstly, grind the dried ginger.
Also, coarsely crush mustard seeds.
Now, beat curd/yoghurt to make it smooth.
Slightly mash the cooked rice.
Now add the beaten curd to the cooked rice.
Finally, add ground mustard, ginger powder, black pepper powder, salt and some water.
Lastly, mix everything well.
Thereafter, add more water if needed.
Mandatorily, cover and keep on the kitchen counter for an hour or so. Keep it out longer for tangier flavor.
Then keep it in the fridge for an hour before serving. Adjust the seasoning.
Serve it cold.
How to serve
Khatto bhath is served at room temperature or chilled. Keeping it in the refrigerator slows down the fermentation and thus it prevents the overpowering sourness. This curd rice is enjoyed with Mitho Lolo or puri. It can be consumed as a standalone.
Curd lovers might like Vegetable Boondi Raita or Mint Lassi
Tips to make perfect Karbho
The rice should be cooked till soft.
The curd rice must not be kept out of the refrigerator for too long. it will become too sour.
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Recipe Card
Curd Rice Sindhi style | Khatto Bhath
Equipment
- mixing bowl
- wooden mixing spoon
Ingredients
- 1 cup cooked rice
- 150 gm curd
- ½ tsp salt adjust as required
- ¼ tsp Black pepper powder
- 1 tsp Mustard seeds
- ½" pc dried ginger
- Water as needed.
Instructions
- Firstly, grind the dried ginger.
- Also, coarsely crush mustard seeds.
- Now, beat curd/yoghurt to make it smooth.
- at yoghurt to smoothen it.
- Slightly mash the cooked rice.
- Now add the beaten curd to the cooked rice.
- Finally, add ground mustard, ginger powder, black pepper powder, salt and some water.
- Lastly, mix everything well.
- Thereafter, add more water if needed.
- Mandatorily, cover and keep on the kitchen counter for an hour or so. Keep it out longer for tangier flavor.
- Then keep it in the fridge for an hour before serving. Adjust the seasoning.
How to serve
- Serve it cold.
- Khatto bhath is served at room temperature or chilled. Keeping it in the refrigerator slows down the fermentation and thus it prevents the overpowering sourness. Enjoy with Mitho Lolo, Satpura , Choori Laddoo, Sai mashale Mein batata, Dahi vada chaat
- Curd lovers might like Vegetable Boondi Raita or Mint Lassi
Notes
- The rice should be cooked till soft.
- The curd rice must not be kept out of the refrigerator for too long. it will become too sour.
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