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Friday, 16 October 2015

Curd Rice / Thayir Sadam / South Indian Yogurt Rice Recipe / Healthy Lunch Box Recipe


Curd Rice is a simple yet delicious yogurt flavoured rice dish from South India. I tasted it 7 years ago in Hyderabad for the first time. One of my colleague used to bring this dish daily in her lunch box along with other food stuff. For her the meal would be incomplete without being concluded by this comfort food . I learnt making this dish from her. This dish is called Thayir Sadam in the state of Tamil Nadu and is offered as Prasadam ( Blessed Food )to devotees in Vaishnavite Temples .

This rice preparation is often taken with some pickle or chutney and the reason for having it at the end of any meal is because it has a soothing effect and helps in digestion. It is believed to balance the effect of other spicy dishes in the meal. It serves as a healthy lunch box food and a refreshing summer meal dish.

The recipe is very simple and if few points are taken care of , you can never go wrong with the preparation. Rice can be cooked either in a pressure cooker or in a vessel , making sure it is cooked with little more water than usual and is very well cooked. If the yogurt or curd used is very sour , milk is added to the cooked rice to reduce the sourness.  The curd should be added to the rice only when the cooked rice has cooled down completely. Adding curd to hot rice will kill the bacteria from curd and also the curd will split and the rice will be watery...which we do not look for in this dish. Tempering and garnishing can be done as per choice.

Ingredients:
  • 1 Cup rice
  • 1 1/2 cup Curd (plain unsweetened Yogurt)
  • 1/4 cup Milk
  • 1 dry red Chili
  • 1-2 Sprigs of Curry leaves
  • 2-3 green Chilies finely chopped
  • Fresh Coriander leaves for garnishing
  • 1/4 tsp Mustard seeds
  • Pinch of Asafoetida( hing)
  • 1 tsp of skinned and split Black gram( white Urad dal)
  • 2-3 Tbsp of Pomegranate seeds  (Optional) 
  • 1 Tbsp Oil
  • Salt to taste
Method:
  1. Wash the rice thoroughly , and cook in a vessel or using Pressure cooker with 2 1/2 cup water until soft and nicely done. I have cooked it in pressure cooker for 3 whistles.The rice should be little overcooked for this recipe . Remove it in a bowl . 

  2.  While the rice is still hot , add in the milk and mash the rice using a spoon. You may add little butter or ghee at this  point if you like the creamy texture of curd rice.



 3.  Let the rice cool down completely . Now add in the salt  followed by curd and mix well.


 4.  Add in the chopped Coriander leaves and green Chilies.


    5.  For tempering take a small frying wok  heat up oil and add the Mustard seeds. Once the seeds splutter add in the split Urad dal followed by Curry leaves , Red chili and Asafoetida. Fry for 30 sec to 1 minute and put off the flame.


  6.   Pour this over the curd rice and mix.


  7.  Lastly garnish with Pomegranate seeds and serve with Pickle of your choice or enjoy it as it is. You may add roasted Cashew nuts ,raisins or grapes also for garnishing.



If you are looking for more rice dishes, do check my following post, Soybean Chunk Fried Rice , Pineapple Fried Rice , Sweet Coconut RiceVegetarian Nasi Lemak.


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