Weekend day trip and the Picnic menu

God, its already september and I dunno where all the time flew. Eventhough I didn’t sign up for any marathon, last month was really crazy. So this month I am going to take it easy. Planning to post more about food, my sodappal stories and of course recipes too. Here is my first post for september.2014-08-30 09.00.06

So this saturday, we thought of doing a day trip to Pfeiffer beach in Big Sur. We happily started at around 9:30AM and reached at 12:45PM. But the beach was closed due to long weekend crowding. The parking lot was so full, that they had to close the beach. As there were lot of other beaches close by, we ended up going to Andrew Molera state beach. It was great fun and we had good time. Coming to the food, this was our picnic basket. Our favorites. Nothing can beat puliodarai and curd rice combo :-)

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  1. Puliodarai – Tamarind rice made from the traditional gojju
  2. Curd rice
  3. Store bought ginger pickle
  4. Chips (we go it on the way)

I made puliodarai for vinayaka chaturthi, so it was easy for me to pack on saturday morning. Our friends who came over on friday, bought loads of curd rice. So my packing became very easy. :-)

Enjoy and have a great week ahead.

Bhagala Bath (Curd rice)

I know its easy to make curd rice. Just mix curd and rice that’s it. But there is more to it. Nothing can beat the taste of curd rice prasadam given in temple. I know I can’t make it the same way, but my way of making curd rice is as below:



Cooked rice – 1 cup
Curd – 3/4 cup (not too sour)
Milk – 1/4 cup
Sour Cream – 1/4 cup (optional)
Grated carrots – 1/4 cup (optional)
Grated raw mango – 1/4 cup (optional)
Chopped Cilantro – 3 tbsps
Grated ginger – 2 tsps
Salt – 1/2 tsp (adjust according to the sourness of the curd)

For Tempering:

Oil – 2 tsps
Green chillies – 2 (Chop them finely)
Heeng – 1 tsp
Curry leaves – 1 strand


  1. Mix rice, curd and milk nice. I always use my hands to mix them well.
  2. Now add salt, grated carrots, mango,cilantro and ginger and mix well. (If I have carrots and mango I use them. Tempering is the key part here, so even without veggies, the curd rice will be great)
  3. Now mix the sour cream. Sour cream is optional. I know some of my friends use butter when they using hot rice. Somehow I don’t prefer butter in curd rice.
  4. Now do the tempering separately and add it to the mixed rice. Heeng is another key ingredient which gives unique taste to the curd rice.


Curd rice ready, serve it with any pickle :-)
  • I din’t use any fruits here, its just me and my taste preference. But you can add chopped grapes and pomegranates too.
  • Also adding sour cream gives a rich and creamy texture.