Name: Ravan Bhaat & Fruit Curd Rice recipe by Arpita Patankar at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Ravan Bhaat Boiled Basmati Rice: 5 Cups; Urad Dal: 1 Cup; Coconut Slices: 1/2 Cup; Sesame Seeds: 1/2 tbs; Peanuts: 1 Cup; Fenugreek Seeds (Methi dana) : 2 tsp; Mustard Seeds (Raai): 2 tsp; Coriander Seeds (Khada dhana): 2 tsp; Roasted Chana Dal : 0.5 Cup; Dry Red Chilly : 8 Nos; Curry Leaves: 20 nos; Asafoetida: 2 tsp; Tamarind Pulp : 3 tbs; Sesame Oil: 2 tbs; Jaggery : as per taste; Salt: as per taste; Fruit Curd Rice: Boiled Basmati Rice: 3 cups; Thick Curd: 2 Cup; Apple :1 no; Pomegranate : 1 Cup; Carrot: 1 no; Sweet Corn : 0.5 Cup (Optional); Curry leaves : 10 nos; Finely chopped Green Chilly: 1 tsp; Mustard Seeds: 1tsp; Peanuts: 1 tbs; Urad Dal: 2 tsp; Asafoetida: 1tsp; Mint leaves: 1 tsp; Chopped Coriander leaves : 2 tbs

ABOUT Ravan Bhaat & Fruit Curd Rice RECIPE

Its my Aai's Recipe, Very spicy and tangy yum yum yum... I don't know why it is known as Ravan Bhaat ha ha ha........ funny name but very tempting.Thayir Sadam / Curd Rice / Bagala Bath Recipe is a very famous recipe from Tamil Nadu/ Chennai. This rice variety is prepared during summer season to cool our body. Easy to make with very less ingredients and time consumed is very less for preparation.Here I had done some modification in traditional curd rice by adding some fruits, veggies and mint it will become more refreshing. The main advantage of this dish is that you can even use the left over rice which can reduce wastage. Thick yogurt/ Curd nicely mixed with rice spluttered with some seasonings gives a very typical South Indian touch.

Ingredients Serving: 4

Ravan Bhaat Boiled Basmati Rice: 5 Cups
Urad Dal: 1 Cup
Coconut Slices: 1/2 Cup
Sesame Seeds: 1/2 tbs
Peanuts: 1 Cup
Fenugreek Seeds (Methi dana) : 2 tsp
Mustard Seeds (Raai): 2 tsp
Coriander Seeds (Khada dhana): 2 tsp
Roasted Chana Dal : 0.5 Cup
Dry Red Chilly : 8 Nos
Curry Leaves: 20 nos
Asafoetida: 2 tsp
Tamarind Pulp : 3 tbs
Sesame Oil: 2 tbs
Jaggery : as per taste
Salt: as per taste
Fruit Curd Rice: Boiled Basmati Rice: 3 cups
Thick Curd: 2 Cup
Apple :1 no
Pomegranate : 1 Cup
Carrot: 1 no
Sweet Corn : 0.5 Cup (Optional)
Curry leaves : 10 nos
Finely chopped Green Chilly: 1 tsp
Mustard Seeds: 1tsp
Peanuts: 1 tbs
Urad Dal: 2 tsp
Asafoetida: 1tsp
Mint leaves: 1 tsp
Chopped Coriander leaves : 2 tbs
Sugar : as per taste
Salt: as per taste Cooking oil: 1 tbs

Instructions

Ravan Bhaat : Heat 0.5 tbs of Sesame Oil.
add 1 tsp Raai, Fenugrrek Seeds, Coriander Seeds, 6 Dry Red Chilies, 12 Curry leaves, Sesame seeds, 3/4 cup Urad dal , 1/4 cup Chana dal, 1/2 Cup Peanuts and Roast all together around 5 to 7 mins on low flame,turn off gas .
Dry Grind Roasted Mixture for making Fine powder.
Heat 0.5 tbs oil in pan and add Tamarind pulp and Jaggery saute til jaggery melts.
Take Boiled rice in a big flat bowl, add Tamarind pulp mix and fine powder and salt. mix it properly
Heat 1 tbs Oil in Pan, Add Hing, Raai, remaining Curry leaves, Urad dal ,Chana dal, Red Chilies, Coconut ans Peanuts.
Add this Seasoning (baghar) in Rice, and mix it , Garnish it with chopped Coriander.
Fruit Curd Rice: Take Rice and Curd in a bowl and mix it properly .
Add, Small square dices of Apple, Boiled Sweet Corn, chopped Carrots,Pomegranates, Coriander,Finely chopped green Chilies,Salt and Sugar mix together gently.
Heat 1 tbs Oil in Pan, add Hing, Raii, Curry leaves, Urad dal, Peanuts and saute it.
Add this Seasoning on Curd Rice and mix it gently.
Garnish with Mint Leaves. Garnish with Mint Leaves. Keep in freeze for 30 mins before serving.

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