Curd Rice | Thayir Sadam

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Cooked rice mixed with curd and milk, tempered with mustard, split urad dal, green chillies, ginger and curry leaves

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A South Indian meal is incomplete without curd rice. It is truly a comfort food. Finishing off the meal with some curd rice is very soothing to the stomach and aids in digestion. Curd rice tastes best with mango and lime pickle. It is ideal for lunch box and while travelling and makes a complete meal.

Everyone has their own way of preparing curd rice. I make two versions of curd rice - a plain one and one with few veggies. Today I'm sharing the simple and basic version of curd rice with the usual tempering. Enjoy this creamy curd rice with pickle of your choice or with mor milgai / sun dried chillies.

Ingredients:

Rice - 1/2 cup
Curd - 1 cup
Warm milk - 1/2 cup
Salt - to taste
Coriander leaves - 2 sprigs, chopped

Tempering/Tadka:
Oil - 2 tsp
Mustard seeds - 1 tsp
Split urad dal - 1/2 tsp
Whole dry red chilly - 1, halved
Green chilly - 1, chopped
Ginger - 1 tsp, grated
Curry leaves - 1 sprig
Asafoetida/Hing - 1/4 tsp

Method:

1. Wash the rice well. Pressure cook the rice with 1½ cup water for 4-5 whistles. When rice is done, mash the rice well while it is hot.

2. Add the warm milk and mash the rice well. Allow the rice to cool. Once the rice is cooled add curd, salt, coriander leaves and mix well.

3. In a small pan, heat oil and add mustard seeds. When it crackles, add urad dal, red chilly and hing. Saute for few seconds. Then add green chilly, ginger, curry leaves and saute for few more seconds.

4. Pour this tempering over the curd rice and mix well.

Notes:

1. If you are planning to make curd rice for travel, add more milk so that it does become too sour.

2. Do not add curd when rice is hot. Also add only warm milk to the rice.

3. You can also add 1 tsp of butter to make little more creamy.

4. You can also add some add fried cashewnuts and raisins.