Thursday, 16 September 2010

Curd Rice (Thayir Sadham)

• Raw rice – 1 cup
• Milk – 250ml
• Fresh curd – 1/2 cup
• Salt – to taste
• Finely cut ginger – 1 tsp
• Asafoetida – 1 tsp
• Green chillies – 8
• Finely cut coriander leaves – 1 tbs
For seasoning:
• Mustard seeds – 1/2 tsp
• Black gram dhal – 1 tsp
• Bengal gram dhal – 1 tin
Method of Preparation:
Cook rice till it becomes soft. Drain water and allow it to cool. Mash with hand and add thick milk. Heat oil, add the seasonings and fry till golden brown. Add slit green chillies and ginger, sauté for a minute and pour over the rice. Add curd, salt, asafoetida and mix well. Serve soon after mixing with curd. Keeping it for a long time will turn the rice rice sour. Garnish with coriander leaves.
Note: You can also make curd rice without milk. Instead more curd can be added to make a thick consistency. Rest of the preparation is the same. If desired, some butter, grated carrots, cucumbers, raw mango, green sweet grapes can be added according to taste.

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