Thayir Sadam
Cooked rice mixed with curd (yogurt) and milk, tempered with mustard, split urad dal, green chillies, ginger and curry leaves
Ingredients
- Rice - 1/2 cup
- Curd - 1 cup
- Warm milk - 1/2 cup
- Salt - to taste
- Coriander leaves - 2 sprigs chopped
To temper
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Split urad dal - 1/2 tsp
- Whole dry red chilly - 1 halved
- Green chilly - 1 chopped
- Ginger - 1 tsp grated
- Curry leaves - 1 sprig
- Asafoetida/Hing - 1/4 tsp
Instructions
- Wash the rice well. Pressure cook the rice with 1½ cup water for 4-5 whistles. When rice is done, mash the rice well while it is hot.
- Add the warm milk and mash the rice well. Allow the rice to cool. Once the rice is cooled add curd, salt, coriander leaves and mix well.
- In a small pan, heat oil and add mustard seeds. When it crackles, add urad dal, red chilly and hing. Saute for few seconds. Then add green chilly, ginger, curry leaves and saute for few more seconds.
- Pour this tempering over the curd rice and mix well.
Notes
- If you are planning to make curd rice for travel, add more milk so that it does become too sour.
- Do not add curd when rice is hot. Also add only warm milk to the rice.
- You can also add 1 tsp of butter to make little more creamy.
- You can also add some add fried cashewnuts and raisins.