RAAB with rice and curd

Raab is a traditional healthy drink during winter.  It helps in building immunity and soothing when you have cough and cold.  This dish is prepared by Gujaratis and Rajasthanis  specially and served to the nursing moms.

The ingredients used in this helps in building immunity and keep the body warm during winter.

Normally, it is made with bajra flour, jaggery, soonth powder and little bit cumin powder and ghee. will be posting this recipe soon.  However, I am giving you a savory version of Raab with rice and curd which my neighbour gave me once when I was having high temperature and it was really really awesome to have hot hot raab at that time. .  I have made slight variations  from the original recipe and made the same with little variation.

Let us look at the recipe now:

Ingredients:

1/4 cup rice
1/2 cup thick curd
4 cups water
1/4 tsp black pepper
1/2 tsp cumin seeds
1 tsp ghee
1/2 tsp ginger paste
1/2 tsp mustard seeds (optional)
a generous pinch of asafoetida
1 tbsp wheat flour
salt as required.
few curry leaves

Method:

Beat the curd, add 4 cups water in it mix well,   Add the wheat flour and mix well, keep aside.  In  pressure cooker, heat the ghee, add the mustard seeds, when it splutters, add the curry leaves, cumin seeds, black pepper, asafoetida.  when it is done add the rice and saute for two minutes.  now add the butter milk, salt. bring to boil.  cover the cooker and cook for 2-3 whistles in medium flame.  allow to cool.  serve hot.

THE ORIGINAL RECIPE IS BUTTER MILK, RICE, JEERA, SALT  (JEERA JUST RUB WITH YOUR PALM AND ADD)

How to serve:

serve hot with papad, fryums and pickle.


Note:  You can soak the rice in water for 30 minutes to 1 hour  for faster and smooth cooking.  You can make it bit watery like kanji or like kichadi as you prefer.  Normally, it is prepared bit watery and served.

You can also cook rice, then mix it with the butter milk and bring to boil.