Curd/yoghurt rice (Thayir sadam)

• Servings: 2.
• Preparation time: 2 minutes.
• Cooking time: 5 minutes.
• Seasoning time: 4 minutes.
• Total time: 11 minutes.

I love curd rice anytime. It is complete meal itself.This dish is served as the last course in south Indian meal.It is very refreshing in summer and easy to digest..Grapes have anti- ageing properties.Curd is full of anti-inflammatory agent, which boosts skin immunity.

Ingredients:

• Raw rice: 1 cup
• Fresh and chilled curd: 2 cups
• Roasted cumin powder: half teaspoon
• Grapes: 1 cup (optional)
• Raisin: (optional)
• Cashew nut: (optional)
• Pomegranate: 2-3 tablespoon (optional)
• Salt:  1 teaspoon
• Water: 3 cups
• For seasoning:
• Ghee/cooking oil: 1 tablespoon
• Mustard seed: 1 pinch
• Cumin seed: 1 pinch
• Urad dal: 1 teaspoon.
•  Ginger: 1“pieces
• Green chilli: 1-2 (optional)
• Asafoetida: 1 pinch
• Curry leaves: 8-10 no.
• Water/ milk: 1 cup

Preparation:

1. Chop ginger and green chilli into small pieces. Keep aside.
2. Chop grapes into two to three pieces. Keep aside.

Method:

1. Cook rice with 3 cups of water, 1 teaspoon of salt, in a pressure cooker.
2. Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame about 1-2 minutes, allow cooker to cool.
3. Slightly pulverize this to make soft mushy consistency. Cool the rice before you add the curd.
4. Take a mixing bowl, put yogurt along with cup of milk; mix it well, so that it gets smooth consistency.
5.  Add cooked rice, chopped grapes and roasted cumin seed powder, stir properly.

Seasoning:

1. Heat ghee in a fry pan; add mustard seed, urad dal, whole red chilli and cumin seed; sputter for few seconds, add green chilli, ginger, and curry leaves, stir fry for 30 seconds  on low flame.
2. Put off the flame; add asafoetida, let it cool for few minutes and crushed the curry leaves.
3. Then put this seasoning on prepared curd rice, mix well.
4. It is served  cold with pickle, chips and papad. As you wish.

Note:

1. Milk is added to avoid the sourness of curd.
2. I used chilled curd to avoid sourness.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Curd/yoghurt rice (Thayir sadam) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.