During my internship days in Bangalore, I’d often buy curd rice with pomegranates in them from Sukh Sagar and similar South Indian restaurants, which were the only ones I could really afford. Those meals were the most comforting during those days I missed home food terribly.
To make Bagala Bath: Mix some salt to the curd and mix well. Mix the rice well in this. I don’t like mashing up the rice so I leave it whole. Temper mustard seeds, urad dal and red chillies. Let it cool and then add to the rice mixture. Chop some coriander leaves finely and mix it well with this. (I prefer coriander leaves to curry leaves in my curd rice). Finally, top it off with some pomegranate seeds and mix well before serving.
