Komal saul (soft rice) with curd and jaggery
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Boka (soft) rice that needs no cooking: it softens in cold water and is eaten with curd, milk or jaggery.
Region: AssamOccasion: Breakfast, travel food and Bihu jolpanTime: 15–45 min soakingServes: 2Vegetarian
Ingredients
- 1 cup komal saul (prepared boka rice)
- Cold water to soak
- 1 cup curd or milk
- 2–3 tbsp jaggery or sugar
- 1 banana (optional)
Method
- Komal saul is made beforehand: boka paddy is soaked, parboiled, dried and husked, giving grains that soften in water.
- Soak the komal saul in cold water for 15 minutes; use warm water for a quicker result.
- Drain away the extra water.
- Mix with curd or milk and jaggery, add banana if you like, and serve.
History
Boka saul is grown mainly in lower Assam. Farmers and travellers once carried it because it could be eaten without a fire.
Significance
Komal saul is part of the jolpan served at Bihu. Boka saul has a GI tag as a product of Assam.