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This recipe is very close to my heart, almost family heirloom status. It’s one of my mom’s favorite recipes, a modified version of which she happily fed my sister and I since we were 7 or 8 months old. Something my grandmother fed my mom since she was a baby herself! It is quick, comforting and resembles a warm hug in food form. Not that I’m biased or anything.
A mixture of rice flour-buttermilk (or yogurt thinned out with water), flavored with finely chopped ginger, green chilies, asafetida (hing) and salt, is cooked in a quick tempering of mustard seeds, sliced garlic and curry leaves (sometimes with turmeric, sometimes without), until its a soft, smooth and tangy pillow. The porridge is served with a drizzle of raw oil, and is to be enjoyed in complete peace and quiet – at least the one you can control, in your head. If peace is eluding you, this Ukad will help you get there. And that’s all there is to it.
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