Curd Rice

The most soothing and comfort food for any hard core South Indian foodie.  

I call it simple and cool – because only the very basic ingredients goes into it but transforms this dish into a creamy delight! My children love it and that makes my cooking easier too. 

No South Indian meal is complete without the curd rice.  The ‘Thayir Sadam’ can be given a tadka and suitable garnishing to cater to one’s taste buds.

Ingredients:

1 cup rice

2 cups thick curd

¼ cup milk

1 tbsp oil

1 tsp mustard

1 tsp urad dal

½ tsp asofoetida

2 green chillies, chopped

1 tsbp finely chopped ginger

few curry leaves

finely chopped coriander leaves

salt to taste

Method:

1. Cook the rice in a pressure cooker.
2. Put the rice in a wide bowl, slightly mash the cooked rice when it is hot itself and then allow it to cool.
3.  Add the curd, milk and salt to the rice.
4. In a kadai heat the oil, add the mustard, urad dal, asafoetida, green chillies, ginger, curry leaves and saute until urad dal browns.
5. Toss the hot seasoning into the rice and curd.
6. Sprinkle coriander leaves and mix.
7. Serve cold with pickle.  Though tastes great even without the pickle. 

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