Curd rice(Thayir Sadam) is a popular south Indian dish made with yogurt, milk and soft cooked rice and finally tempered with green chilli and ginger. This dish is not so difficult but making it in a right way takes you to a different level of food experience. I have been asked by many of my friends about the recipe. Here is the version of mine which match near to perfection.
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RECIPE DETAILS
INGREDIENTS
– Raw rice/ Parboiled rice/Boiled rice – 1 cup( washed and strained)
– Milk – 1 cup
– Thick curd/ yogurt – 1 cup
– Carrot – 1 cup ( grated)
For Tempering
– mustard seeds – 1 tbsp
– cumin seeds/jeera – 1tbsp
– urad dal – 1tbsp
– green chilli – 2 to 3 ( chopped)
– Ginger – 2 inch
– Curry leaves (handful)
PROCEDURE
– Cook rice until it turns soft and mushy( or either pressure cook with 4 parts of water )
– once done, mash it well and leave it to cool few minutes( do not add curd when its piping hot)
– then add milk , curd , carrot and salt ( you can add water if required)
– finally temper using the above mentioned.
you can add hot water anytime and make it to eatable consistency later also..
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DosaKada..!!