Many a times, my mallu friends come up to me and enquire about preparing curd rice. For them, it seems to be an herculean task. Its quite simple and can be made in a jiffy provided you have curd and rice. Tam brams are very famous for curd rice. My mom used to prepare very good curd rice and I used to exchange it with my friend's lunch boxes.
Here, I will be providing two versions of curd rice aka thayir sadham. One for hot season and another for cold season.
First, I will post the hot season one.
Ingredients:-
Cooked rice - 1 cup. Raw rice or boiled rice will do. Its left to you which one to choose. But do not prepare curd rice out of the brown kerala rice.
Milk - 1 cup
Curd - 2 tbsp
salt - to taste
Preparation:-
Beat the cooked rice using a spatula along with required amount of salt. Rice will get mashed faster if it is hot. Add milk to this mashed rice and again mix it well. To this add the curd and again mix it. Use only the spatula for mixing. Transfer it into a lunch box and leave it. It takes around 4-5 hours for this rice to curdle up properly. It will not taste sour as we have used milk instead of using curd completely. You can have this with any pickle of your choice and it will taste heavenly. It soothes the body in the hot weather.
Next, we will see the cold season one
Ingredients:-
Cooked rice - 1 cup.
Buttermilk/curd - 1&1/4 cup
Refined Oil - 1 tsp
Mustard seeds - 1 tsp
Green chillies - 1(use more if you like it spicier). Cut it into small round pieces.
Curry leaves - 6 in number
Asafoetida(hing/perunghayam powder) - 1 tsp
salt - to taste
Preparation:-
Mash the cooked rice using a spatula along with salt and keep it aside. Take a pan and put it on SIM mode on the stove. Pour oil to it. Once the oil is hot, put the mustard seeds and let it splutter. Once it stops spluttering, put the green chillies & curry leaves and fry. Put the asafoetida powder. Make sure you dont burn the powder. Transfer the mashed rice to this pan and pour butter milk/curd on top of it. Make sure your stove is set to emit minimum heat as butter milk/curd may split on high heat. Mix everything properly and check the salt. Add if required. Once the curd rice becomes hot, transfer it into a hot pack or casserole. Since, curd and butter milk is cold, for cold weather this would be ideal way to have. You need not even have pickle to go with it. Here we have not added milk because, in cold weather curdling process is slowed down and also its preferred to have it hot.
Left over rice is an excellent candidate for preparing curd rice. Prepare your curd rice and let me know.
2 comments:
seri seri nee peria cook ayindruka.. good.. Iyengar curd rice is special. They add butter to the curd rice, provided the rice is not hot. It tastes excellent. U can also add finely chopped carrots to the curd rice, or mormolagai to the curd rice, some would prefer nuts and dry grapes, some would want to add green grapes, pomegranate. All these types taste awesome. Try them too.
You are right chithi. But, I prefer it this way.
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