Curd rice also known as yogurt rice is the most comforting food for me. In fact I can even survive for days together with just curd rice and vadu manga pickle. Seasoned curd rice garnished with pomegranates or seedless green grapes is even more delicious. In South Indian cuisine, it is common to eat curd rice at the end of lunch and dinner. It can be packed for school/office lunchbox and can be taken as a travel food. Today we will learn how to prepare South Indian Curd rice/Thayir sadam following this easy recipe.
Wash and cook rice in such a way that it is slightly overcooked. You can add 1/4 cup more water than you normally add for cooking rice. I added 2 cups of water for cooking 1/2 cup raw rice. You can pressure cook rice for 4 whistles.
Finely chop green chillies. Peel and finely chopped ginger.
When the rice is hot, mash it nicely with a potato masher, add warm milk and mix well.
When it has cooled a little, add curd and salt needed.
Heat 2 tsp of oil, add mustard seeds, when it splutters, add green chilli, ginger, curry leaves and saute for a few seconds. Pour it over the curd rice. Mix well.
Garnish with coriander leaves and serve with pickle. This is basic curd rice recipe.
Variations - You can garnish with either pomegranates or seedless green grapes or pineapple pieces or grated carrot or even finely chopped raw mangoes. Each has its own taste. I love garnishing it with pineapple pieces. If you have not tried, I strongly recommend that you try it and enjoy. Some add a tsp of butter to curd rice, but I personally do not prefer it.
|Curd rice with pomegranates|
There is no need for any side dish for this dish but if preferred you can have it with any South Indian pickle.
Note - The curd rice will thicken as it cools, you can adjust the consistency by adding a little milk or curd or both.
Travel Food - When packing or taking for travel, follow the same recipe above. Do not use sour curd. If you want it thick, reduce the milk to 3/4 cup and curd to 1/4 cup.
I am sure you will love my
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