Wednesday, 20 February 2013

Curd Rice / Thayir Sadam

Lent has already begun and days are getting hotter day by day, welcoming the furious hot summer. I am not a person who can easily survive in hot climate. I don't know why this period somehow reminds me of my board exam time of ma school days. I used to struggle to study in the hot climate. Also, the way of cross in hot and humid days. Somehow summer is not very pleasant for me. I generally don't feel the hunger at all in summer. What I wanna have is  some shakes, juices, butter milk and very non spicy food.

It was during ma college days in Coimbatore, where I developed ma affinity for curd rice. Ma friends Divya and Yashi used to bring tasty curd rice. Whenever I think of curd rice, it reminds me Divya's blue colour tupperware lunch box and the pure white tasty curd rice in it. So when I try to cook curd rice, I always wanna achieve the consistency, colour and taste similar to their Mom's special curd. I have so many memories attached to this humble dish. Ma mom prepares this mainly only for our guest before sending them off to railway station for their night journey. When our guests leave, me and ma sister, Mitu will rush to our kitchen to have our share of curd rice. 
Now after marriage, I have introduced this variety recipe to Arun. He too enjoys it saying that it is too light to stomach. 

 Haven't you heard the song from tamil movie, Sivakasi, Vadu manga vooranthungo... Thayir  Sadam ready pannungo.... Vadu manga in tamil means Tender mango. So chill this summer and lent days with a combo of tender mango pickle and curd rice. It is a great combination.!!!!

  1. Rice (I used kolam rice) : 1 cup
  2. Milk : 3/4 cup
  3. Thick curd : 3/4 cup
  4. Grated carrot : 1/4 cup
  5. Salt : To taste

For seasoning 
  1. Mustard : 1 tsp
  2. Dried red chilli : 1 No.
  3. Asafoetida : A large pinch
  4. Ginger : 1 tsp (Finely chopped)
  5. Green chilli : 3-4 (Finely chopped)
  6. Curry leaves : 1 sprig

Method :
  1. Pressure cook the rice for 1 whistle. Drain off the excess water if any and mash it well.  
  2. Add milk to it. Stir well and keep it aside till it cools down. I takes roughly half an hour.
  3. Add curd and salt to the rice and mix well. If it is too thick you can adjust by adding either milk or curd as per your taste. (Please refer notes)
  4. Add the grated carrot and stir well. 
  5. In a kadai, splutter mustard, add red chilli, ginger, green chilli, curry leaves and saute well.
  6. Turn off the stove and add a pinch of asafoetida and mix well.
  7. Pour the seasoning to curd rice and mix well.

Serve with tender mango pickle!!!

Ritu J. Rose

  • Curd should not be too sour. If the curd is sour you can adjust the taste by adding less curd and more milk.
  • Rice once mashed absorbs the milk. Adjust the consistency by adding milk or curd to it. 
  • Curd and ginger is a good combination. So if you want to add more ginger, you can always try that.

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