Let’s agree, there are very few things we like about summer, and seasonal food surely tops the list. Amidst the unbearable heat, irritation, and sense of dehydration, what comes as a sigh of relief are those cooling dishes we prepare and relish every day. Coolers, kulfi, curd rice, khatti dal, and more, there’s no dearth of summer recipes in India. What fascinates us even more is the variation we find in every region and sub-region. Visit any corner of the country, and you will be surprised by something unique, something seasonal that is loaded with flavors. In this article, we will introduce you to one such dish called Khatti Ghat (or khati ghat).
What Is Khatti Ghat? How Similar Or Different Is It From Curd Rice?
Khatti ghat, which simply means ‘garam dahi chawal’, is the Marwadi interpretation of curd rice, served hot and fresh. Much like curd rice, it has a semi-solid (porridge-like) consistency that makes the dish easy to eat and digest at any time of the day. However, if you get to the details, you will find some striking differences between khatti ghat and curd rice.
1. Ingredient:
To start with, curd rice is made by mixing dahi and a tadka of spices and curry leaves. But khatti ghat includes buttermilk, along with a tadka of garam masala.
2. Tadka:
In the curd rice recipe, we add a tadka of cumin, mustard seeds, red chili, and curry leaves as the final step. But in this Marwadi recipe, the preparation begins with adding a tadka of garam masala, green chili, and curry leaves. To this, you have to sauté the rice and finally add the buttermilk and let it boil.
3. Serving:
Curd rice is usually served cold (not chilled). But as per the description, khatti ghat is usually enjoyed hot, just after the preparation.
Khatti Ghat (Marwadi Curd Rice) Recipe | How To Make Marwadi Khatti Ghat:
During our research, we came across a classic khatti ghat recipe, shared on the official Instagram handle of Chef Aruna Vijay. According to her, “This is such a unique recipe where rice is cooked with whole spices in buttermilk. This lends a sour taste to the meal, with a balance of spices.”
To begin with, heat ghee in a kadhai and add a tadka of bay leaf, cinnamon, cardamom, cloves, black peppercorn, and cumin. To it add green chilies and curry leaves and let everything splutter.
Next, sauté some rice and pour buttermilk. Cook everything with some salt and close the lid. Once you get a soft porridge-style texture, switch off the flame and serve hot. Quintessentially, khatti ghat is paired with achar and Marwadi gathiya. You can replace it with papad as well.
Watch the detailed recipe video of khatti ghat (Marwadi curd rice) here:
Also Read: 6 Important Facts That No One Told You About Curd Rice (Thayir Sadam)