Monday 26 May 2014

Curd Rice (தயிர் சாதம்)

A meal is incomplete without this typical south Indian preparation. Curd rice is also made along with other mixed rice preparations for 'Bhogi' festival and 'Aadi perukku'.

Raw rice – ½ tumbler or 100ml measure
Red chillies – 2-3 no
Ginger – ½”piece, grated
Curds – ½ tumbler or 100ml measure
Milk – 1 small hollow ladle or 50ml measure
Cooking oil – 1 teaspoon
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Asafoetida – a pinch
Salt – to taste
Curry leaves – a few
Coriander leaves – chopped, 1 teaspoon

Curd Rice (தயிர் சாதம்)
Method: Wash the rice well and cook with 1½ tumblers of (300ml) water in a pressure cooker for 10 minutes or 10 whistles. Once the pressure subsides, open the cooker and cool the rice. Mash the rice with a long spoon. Add curds, grated ginger and salt and mix well. Now add milk and mix well. Heat oil in a tadka pan/ spice pan (தாளிக்கிற கரண்டி), add mustard seeds, and once they start to sputter add urad dhal. Fry till the dhal become golden brown in color. Switch of the stove. Add asafoetida to the oil. Now add the seasoning to the curd rice. Mix well and garnish with curry leaves and coriander leaves. Serve with pickle.

Note: A handful of small green seedless grapes, a tablespoon of pomegranate seeds, a tablespoon of finely chopped raw mango or a tablespoon of roasted cashew nuts may be added to curd rice as these items add richness to the preparation. 

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