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DISH NAME : CURD RICE (THAYIRU SADAM)
Preparation Time : 15 minutes
Cooking Time : 1 hour
Description
Curd rice is famous in the state of Tamilnadu, Kerala and other South Indian states. Apart from being gut friendly, curd cools the body & is made quite often in Tamil households. It's carried during journeys too.
Note
1) Curd rice is never re-heated. Add curd to room temperature rice and not to warm or hot rice.
2) While taking curd rice to eat after a long time, in office, school or during a journey, curd is added before it turns to curd. Add curd or starter to milk & add to rice. By the time its time to eat, the milk will be set to curd, even this depends on the hours remaining to eat.
| Quantity | Name | |
|---|---|---|
| CURD RICE | ||
| 250 Gm. | Over cooked white rice | |
| 250 Gm. | Yoghurt | |
| Salt | ||
| FOR THE TEMPERING | ||
| 20 Ml. | Oil | |
| 1 Tsp. | Mustard seeds | |
| 1 Tsp. | Skinned black gram | |
| 1 Tsp. | Bengal gram,split | |
| 2 No.s | Dried red chilli | |
| 2 Sprigs | Curry leaves | |
| 5 Gm. | Ginger | |
| 5 Gm. | Green chilli | |
| 15 Gm. | Coriander leaves | |
Method
1) Chop ginger, coriander leaves and green chillies.
2) Mix yoghurt, rice and salt together and keep aside.
3) Break red chillies into 1/2 inch pieces.
4) Heat oil and add the mustard seeds. When they start crackling, add the dals and sauté until golden. Add curry leaves, red chillies and asafoetida.Pour tempering on the rice and serve cold.
Serving Suggestions
Serve with pickle and pappad.