Curd rice needs no introduction to a South Indian. Or maybe any Indian. The most striking thing about being married to a Tamil Brahmin is the addition of curd rice to my daily diet. TH cannot do without at least a spoonful of curd rice at the end of each meal, if we are having rice and curry. He is not very particular about rasam and is fine if I make only one kozhambu and two side dishes but curd is not subject to compromises, ever!
So I always have a good amount of curd in the fridge and proceed to make the next bowl if the current one is depleting. This is extra-advantageous after a long day at work and neither of us feel up to cooking or going out for dinner.
I don't find just curd and rice with pickles a justifiable meal because I feel it doesn't have even nutrition, comforting as it is. So I have a 'fortified' version adding as much vegetables as can be eaten raw. I also make this Iyengar-style curd rice or Daddojanam and Bagala Bath quite often so do check that recipe out too. Quick tip - here are detailed notes on how to make curd at home.
Here's my method of preparing curd rice that I stick to more or less each time we have only curd rice for dinner.
Curd Rice | Thayir Sadam Recipe
Serves: 2
Preparation time: 15 mins
Ingredients:
4 cups cooked rice
1 cup thick curd / plain yogurt
Half cup or so water
1 grated carrot
1/4 cup grated cucumber
1/2 tsp grated ginger
A bunch of fresh coriander leaves, chopped fine
A pinch of salt
For tempering:
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal / ulutham paruppu
A pinch of hing / asafoetida / perungaayam
2 red chillies, torn into small pieces
How to make Curd Rice (Thayir Sadam):
1. Mash the rice with a potato masher. Add the curd and water and mix well.
2. To this, add the chopped coriander and grated vegetables and mix well.
3. Heat oil in a pan and add the ingredients for tempering. When the mustard seeds pop, remove from fire and add to the rice. Mix well with salt.
If the consistency is too thick, add some more water / curd. If you keep this for long, the rice will absorb the water and make it thick, so adjust accordingly.
Isn't this so much nicer and prettier than normal boring curd rice? ;) Serve with your favourite pickle like no-oil lime pickle or sweet mango pickle.
So I always have a good amount of curd in the fridge and proceed to make the next bowl if the current one is depleting. This is extra-advantageous after a long day at work and neither of us feel up to cooking or going out for dinner.
I don't find just curd and rice with pickles a justifiable meal because I feel it doesn't have even nutrition, comforting as it is. So I have a 'fortified' version adding as much vegetables as can be eaten raw. I also make this Iyengar-style curd rice or Daddojanam and Bagala Bath quite often so do check that recipe out too. Quick tip - here are detailed notes on how to make curd at home.
Here's my method of preparing curd rice that I stick to more or less each time we have only curd rice for dinner.
Curd Rice | Thayir Sadam Recipe
Serves: 2
Preparation time: 15 mins
Ingredients:
4 cups cooked rice
1 cup thick curd / plain yogurt
Half cup or so water
1 grated carrot
1/4 cup grated cucumber
1/2 tsp grated ginger
A bunch of fresh coriander leaves, chopped fine
A pinch of salt
For tempering:
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal / ulutham paruppu
A pinch of hing / asafoetida / perungaayam
2 red chillies, torn into small pieces
How to make Curd Rice (Thayir Sadam):
1. Mash the rice with a potato masher. Add the curd and water and mix well.
2. To this, add the chopped coriander and grated vegetables and mix well.
3. Heat oil in a pan and add the ingredients for tempering. When the mustard seeds pop, remove from fire and add to the rice. Mix well with salt.
If the consistency is too thick, add some more water / curd. If you keep this for long, the rice will absorb the water and make it thick, so adjust accordingly.
Isn't this so much nicer and prettier than normal boring curd rice? ;) Serve with your favourite pickle like no-oil lime pickle or sweet mango pickle.
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