Curd Rice Sindhi style | Khatto Bhath
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
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.