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)
That's a good traditional recipe. We too make rice with yogurt called kanki.... but a bit different.ReplyDelete
Would love to know that recipe.Delete
Like mayuri said it is very similar a Gujarati recipe called Kanki, I always love authentic dishes.ReplyDelete
Yes.. authentic dishes are always comforting.Delete
The rice looks delicious. I am assuming that you add the yogurt and crushed mustard to the lukewarm milk in the rice and it gets fermented overnight. Sounds like my kind of rice.ReplyDelete
Thanks for liking Mina.Delete
Thank you for sharing your traditional way of making our humble Curd Rice! Loved it.ReplyDelete
My pleasure Sandhya..do give it a try sometime.Delete
We make chaas this way. I'm a Sindhi too. During thadri, we boil the eggplants stuffed with mustard powder then add it to a bowl of curd and let it ferment overnight. Next day add more fresh curd, some salt and make buttermilk out of it. Not everyone likes the boiled brinjals So one can skip them and directly add mustard powder to curd for it to ferment. Rest procedure is the same.ReplyDelete
Oh.. good to know that. I have never tasted with brinjals.Delete
This is actually best breakfast , its full of probiotics .ReplyDelete