A traditional Karnataka rice dish with a unique symphony of flavors. Toasted fenugreek seeds provide a pleasant bitterness, balanced by tangy tamarind and a hint of sweet jaggery, creating a truly aromatic and memorable one-pot meal.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
487cal
10gprotein
77gcarbs
Ingredients
1.5 cup Sona Masuri Rice (or any short-grain rice)
3 cup Water (for cooking rice)
1 tbsp Fenugreek Seeds
1 tbsp Chana Dal
1 tsp Urad Dal
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
5 count Dried Red Chillies (adjust to your spice level)
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
Aromatic Menthya Bath with cool, creamy curd. This gut-friendly meal is pure soul-satisfying comfort!
This udupi dish is perfect for dinner. With 650.54 calories and 19.59g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
1 tsp Mustard Seeds
2 tbsp Peanuts (raw)
10 count Curry Leaves
0.25 tsp Asafoetida (also known as Hing)
0.5 tsp Turmeric Powder
1 cup Mixed Vegetables (chopped (carrots, peas, french beans))
2 tbsp Tamarind Paste (or a lime-sized ball of tamarind soaked in 1/4 cup warm water)
1 tbsp Jaggery (grated or powdered)
1.5 tsp Salt (adjust to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Cook the Rice
Wash the rice thoroughly under running water until the water runs clear. Soak it in water for 20-30 minutes.
Drain the soaked rice. Cook it with 3 cups of fresh water until each grain is cooked yet separate. You can use a pressure cooker (2 whistles on medium heat) or an open pot.
Once cooked, gently fluff the rice with a fork and spread it on a wide plate or tray to cool down. This prevents the grains from clumping together.
2
Prepare the Menthya Bath Masala Powder
Heat a small, heavy-bottomed pan over low-medium heat. Dry roast the fenugreek seeds, stirring continuously for 1-2 minutes until they turn reddish-brown and aromatic. Be very careful not to burn them, as this will make the dish bitter. Remove from pan.
In the same pan, add chana dal, urad dal, coriander seeds, cumin seeds, and dried red chillies. Roast for 3-4 minutes until the dals turn golden and a rich aroma is released.
Turn off the heat. Add the grated coconut to the hot pan and sauté for about a minute in the residual heat until it's lightly toasted.
Allow the roasted ingredients to cool completely. Transfer to a grinder and blend into a fine powder. This is your Menthya Bath masala.
3
Prepare the Tempering and Vegetable Base
Heat sesame oil in a large kadai or pan over medium heat. Add the mustard seeds and let them splutter.
Add the raw peanuts and sauté for about a minute until they are lightly browned and crunchy.
Add the curry leaves and asafoetida. Sauté for 30 seconds.
Add the chopped mixed vegetables and turmeric powder. Sauté for 4-5 minutes until the vegetables are tender-crisp.
Pour in the tamarind paste (or tamarind water), add the jaggery and salt. Mix well and let it simmer for 2-3 minutes until the jaggery dissolves and the raw smell of tamarind disappears.
4
Combine and Finish
Add 3-4 tablespoons of the freshly ground Menthya Bath masala powder to the pan. Stir well to combine with the vegetable base and cook for one minute.
Reduce the heat to low. Add the cooled, cooked rice to the pan.
Gently mix everything together, taking care not to break the rice grains. Ensure the masala coats the rice evenly.
Cover and cook on low heat for 2-3 minutes, allowing the rice to absorb all the wonderful flavors.
Taste and adjust salt if necessary. Turn off the heat.
5
Garnish and Serve
Garnish generously with freshly chopped coriander leaves.
Serve Menthya Bath hot, traditionally with a side of cooling yogurt raita, sandige (fryums), or potato chips.
Servings
4
Serving size: 1 serving
164cal
9gprotein
14gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
