Kanbho or khatto Bhath is the Sindhi version of curd rice. It is a traditional dish prepared usually on Shitala Satam (Satain / Thadri) when we eat the cold food prepared the previous day. This is just seasoned with crushed mustard which helps in fermenting the dish and gives the tangy flavour. I prepare it the way I have seen my grandma doing it, ie add lukewarm milk to the cooked rice with a spoonful of curd and crushed mustard seeds and mix everything together. Some people also add Sundh (Sonth / Dry ginger powder)
This was done at night before sleeping and by morning you have the khatto bhath ready.
Alternately you can also make it by mixing the curd and the cooked rice together and then season with crushed mustard seeds like we usually prepare the curd rice. But remember that we have to leave this for few hours at least to enhance the mustard flavours.
Cooked rice .... 1 cup or as needed.
Milk ................ 2 cups (boiled and cooled)
Curd ............. 1 tbsp
Salt .............. to taste
Mustard seeds .... 1 tsp (crushed coarsely)
Sonth / dry ginger powder ... 1/4 tsp (optional)
1. Take the rice in an earthenware or glass bowl.
2. Add lukewarm milk.
3. Stir in the crushed mustard seeds and mix well.
4. Cover it with a lid and place a cloth napkin over it.
5. Leave it overnight to set.
6. In the morning stir the kanbho and check the consistency. Add a little water and salt if required.
(Remember the rice is already cooked with salt)