Lip-Smacking Variety Rice in Five Minutes
THE ULTIMATE CURD RICECurd Rice is one dish that is a subject of many, many family tales of many, many families from South India. Surely, it would be impossible to spot a South Indian without a lingering memory of the Thayir Saadham as it is known in Tamil. After a child in the family has gone through the weaning function (where the child gets introduced to cooked food and grains for the first time) curd rice is the dish that the child frequently has. You will hear tales of “Nila Choru” (roughly translated, “food in the moonlight), when the mother feeds her child, resting on her waist. She tells the child fairy tales of the moon and the child wonder-eyed at the marvel that is the moon finishes off the meal in no time. On all these occasions, the curd rice is the delicious constant.
Simple Steps for a Great Curd Rice
- Use a variety of rice that gets soft and mushy easily. Basmati is not ideal for curd rice.
- For the tempering, use the simple mustard seeds, and the curry leaves. Exotic additions like pomegranate seeds etc are not really a part of the original recipe. But, if you like exotica in your curd rice, go ahead and add those pomegranate seeds !
- One useful tip for the longevity of this rice: If you don’t want it to go sour soon, make the dish with curd, but with milk, especially in summers. Add a bit of curd at the end. This will ensure that the rice stays fresh for a long time
- Do not use green chilies in the tempering. Green chilies cause the curd rice to go sour sooner.
- The final consistency of the rice should be not very thick or not very watery.
Hope you had fun making all these colorful variety rice recipes. Comments, reviews and further ideas are welcome.
CURD RICE | THAYYIR SAADHAM
Curd Rice is the ultimate comfort food for anyone. It is easy to make, safe on the tummy and has a satiating effect.
- Mixing Bowl
- Kadhai or Wok
- 3 cups Cooked Rice
- 2 cups Boiled and Cooled Milk
- 1/2 cup Full Cream Curd
- 1 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- Salt To Taste
- In a large mixing bowl add the cooked rice. Mash it for a soft, even mushy texture.
- Now add the milk and mix well
- Add the curd and mix well.
- In a small kadhai, heat the cooking oil. Once hot, add the mustard seeds, and let them crackle. Turn off the heat and immediately add the curry leaves and let them sputter.
- Pour this entire tempering into the curd rice and mix well.
- Serve delicious curd rice with tender mango pickle or any other accompaniment of your choice