CURD RICE/THAYIR SADAM


In our house we never end our food without curd rice. For daily use we just add curd/buttermilk to the rice. But for special occasions, hosting guests, lunch boxes, or even when I have lot of rice left over on previous day's  tempered flavorful curd rice will be present in our house. Though it doesn't need that much explanation since we cant live without this food variety I cant omit from posting in the recipe section. So lets have a quick recap of this favourite food.

 

 

CREEMY AND RICHER VERSION

INGREDIENTS:

Boiled rice (thin variety) - 1 cup
curd - 1/2 cup
Butter - 1 tbps
Milk - 1/2 cup


TEMPERING

Mustard - 1 tsp
Urad dhal - 1 tbsp.
hing - 1 pinch
Curry Leaves
Green chilly - 1
More milagai (optional) - 4 numbers.


GRINDING

Green chilli - 1
Ginger - 1/4"


DECORATION

curry leaves - 1 twig
coriander leaves - 2 tsp
Grated carrots - 1 tbsp.
Mango ginger/Mango - 1 tbsp.

Method:

Mash the cooked rice and let it cool. First start tempering one by one as given above.  Then add the ground paste and tempered things to the rice mixture. Add curd to the rice, then milk and mix without any lumps. If it is little thicker add water to it to get the right consistency. Little amount of hot/warm water will enhance the taste of curry leaves.


Now decorate the curd rice and Enjoy!!!!