Friday, July 11, 2014

Curd rice(Thayir sadam)

Well this one is my all time favorite . In fact during my college days it was my staple breakfast!I can live on curd rice to survive.The tempering on it renders it a unique and awesome taste.There are many variations of curd rice. The one I am posting now is very easy as well as a tasty one. The addition of ajwain makes it healthy too .Leftover rice can be transformed in to a heavenly meal and it is ideal as a lunchbox recipe.

Preparation time- 10 mins
Serves - 2


Cooked rice- made from 1 cup rice
Cooking oil-1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 10 nos approximately
Ajwain or omam - 1/2 tsp
Hing - 1/2 tsp
Milk- 1 cup
Thick curd- 1/2 cup
Salt- to taste


1.In a Kadai, heat oil and add mustard seeds and ajwain.
2. Once the mustard seeds splutter, add curry leaves and sauté it till they become crisp.
3. Switch off the flame and add this tadka to the cooked rice. Add salt and hing also to the rice and mix well.
4.The curry leaves should breakdown into bits when you mix it with rice.
5.Add milk and curd to the rice and mix well. Serve it with any pickle or vathakhuzhambu of your choice.


*Cook the rice till they are really soft and could be mashed.
* Before adding milk or curd mix the rice with tadka as the flavours infuse better.
* You can also add green chillies and  ginger in tadka.
*Pomogranete and grated carrot can be used for garnishing.

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