Today we will see how to make curd Rice. It’s known as Thayir sadam in Tamil. Curd rice is usually served along with pickle. It also goes well with potato and ladies finger fry or beet root poriyal. Millet curd rice recipe HERE
Ingredients :
Raw Rice 1/2 cup
Curd – 1/2 cup
Milk – 1/4 cup
Water – 1/4 cup
Green chilli – 2 (Finely chopped)
Ginger – 1/2 tsp (Finely chopped)
Salt – To taste
Ghee – 1/2 tsp
To Temper :
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Split Urad dal – 1/2 tsp
Asafedita – Pinch
Dry red chilli – 1
Curry leaves – 10-15
Method :
1.Pressure cook 1/2 cup of rice by adding 1 3/4 cup of water. Usually I cook 1/2 cup rice with 1 1/2 cup of water (1:3 ratio) but as we want the rice to be mushy for curd rice we are cooking it with extra water. ( According to your rice variety adjust the water quantity )
2. Once the rice is cooked mash it with a ladle, potato masher or back of the spoon.
3. When the rice reaches room temperature add cold curd/yogurt to it and mix well.
4. Then add 1/4 cup of cold or warm milk to it and mix it well, make sure there is no lump in the rice.
5. Crush finely chopped chilli and garlic with your hand, this is done to release the flavor of chilli and ginger. Now add it to the rice and mix well.
6. Add water and salt to the rice, mix well.
7. Heat oil in a pan, add mustard wait until it starts to sputter, then add split urad dal and saute until it turns light brown in color.
8. Add dry red chilli and curry leaves.
9. Add pinch of asafoetida and saute for a minute.
10. Now add the tempered items to the curd rice and mix well.
11. At-last add 1/2 tsp of ghee to it and the curd rice is ready to serve.
Note :
- Do not add curd when the rice is hot.
- Adjust curd and milk according to taste and consistency required.
- Few pomegranate seeds can also be added to the curd rice.
- Curd will thicken as it cools, so when required adjust the consistency with curd or milk.
