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Friday, June 23, 2006

Thayir Sadam (Curd rice)
Raw rice - 1 cup
Water - 3 cups
Milk - 2 to 21/2 cups
Salt to taste
Mustards seeds - 1 tsp
Green chilli - 3
Ginger - 1" small piece
Asafotida - 2 pinch
Curry leaves - one handful

Coriander leaves - few
Pomegrate seeds - 1 handful(optional)
Boil the milk separatly. Pressure the rice with water and salt.
Heat 2 tbsp of gingelly oil and do the above seasonings except green chilly and ginger.
Mash the rice and add milk, seasonings, green chilly, ginger and curd.
Cover the vessel with a lid and keep it like that for 5 to 6 hours.
After 6 hours, can add 4 to 5 tbsps of curd or a cup of tasty butter milk of a thick variety. Mix well. I always mix both butter milk and the curd for the extra taste. The tastiest curd rice depends on the quality of rice, cooking method, quality of the curd and the milk.

Garnish it with coriander seeds and pomegrate seeds.


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