Bahala Bath-the Grand Finale of a South Indian Meal. There are many ways of making Bahala Bath & it varies with families & states. I am combining the best of everything in this recipe: Rice(new quality which cooks very soft) - 1 cup Water - 3 cups ( adjust the quantity ofwater to cook the rice very soft & mushy ) Butter - 1 tbsp Milk - 1/2 cup Fresh curds - 2 cups Green chilli-ginger paste - 1 tsp ( optional ) Salt, Hing or dry ginger powder Chopped cucumber - ½ cup Chopped mango - ½ cup ( optional ) To decorate: Long red chillies - 4 Long green chilies - 4 Whole cashew split into 2 - 10 Raisins - 1 tbsp Curry leaves - few Chopped coriander leaves - few Tiny seedless green grapes - ½ cup To temper: Gingelly oil - 1 tbsp Mustard seeds - 1 tsp Cook rice very soft & mushy . When hot , add butter, salt, hing or ginger powder, green chilli-ginger paste& mash with a potato masher to the consistency of your choice. Some prefer it very mushy & some, a little grainy. When cold, add milk, curds & mix thoroughly. Mix cucumber & mangoes as well. Temper both chillies, mustard seeds, cashews, Raisins ( this should just swell ) & curry leaves. Arrange the tempered ingredients decoratively. Some like to add grated coconut and (or) chopped onions for a different taste. Bahalabath decorated with greenchillies,violetgrapes,corianderleaves,raisins,etc. Bahalabath decorated with redchillies,greengrapes,curryleaves,cashewnuts,etc. Bahalabath decorated with shredded carrots,coriander,pomegranate,boondhis,red,green & yellow powders,etc.