People always think, oh, what is in a curd rice? Mix some rice and curds, and there you get it!!! That is a wrong notion. To get a nice, creamy textured curd rice, you definitely have to follow certain rules. In many marriages, the caterers serve hot curd rice, which is not at all good. First of all, adding curd to the hot rice will have bad effects on our health. My mom used to say, it will cause jaundice. So, I always make sure to cool down the rice completely.
This is definitely the comfort food for many.....they call it "thayir saadham", 'thachi mammam", "morunjaadham" etc.....it is ultimate dish, which provides great comfort. Sometimes, even in a 5 star restaurant, after a heavy buffet, we end up with at least 2 spoons of curd rice....we feel, that will keep all the other food eaten, digested!
Ingredients
Raw rice - 1 cup
Water - 4 cups
Chilled milk - 1 cup
Fresh curds, as is required
Salt to taste
For seasoning
Ghee - 2 tsps
Hing powder - a pinch
Mustard seeds - 1/2 tsp
Split urad dhal - 1/2 tsp
Red chilly - 1(for decoration purpose)
Very finely chopped or grated ginger - 1 tsp
Fresh curry leaves - 1/4 cup
Recipe Cuisine: South Indian; Category: Lunch
Prep time: 5mts; Cooking time: 15-20 mts
Serves 6
Pressure cook rice (soaked for 1/2 hour) with enough salt. Cooking with salt, aids in softening it up nicely. Then mash it up with a masher.
In ghee, season all the ingredients mentioned above, refrigerate, and serve chilled with pickle of your choice, or curd chillies.(more milagai)
This is definitely the comfort food for many.....they call it "thayir saadham", 'thachi mammam", "morunjaadham" etc.....it is ultimate dish, which provides great comfort. Sometimes, even in a 5 star restaurant, after a heavy buffet, we end up with at least 2 spoons of curd rice....we feel, that will keep all the other food eaten, digested!
Ingredients
Raw rice - 1 cup
Water - 4 cups
Chilled milk - 1 cup
Fresh curds, as is required
Salt to taste
For seasoning
Ghee - 2 tsps
Hing powder - a pinch
Mustard seeds - 1/2 tsp
Split urad dhal - 1/2 tsp
Red chilly - 1(for decoration purpose)
Very finely chopped or grated ginger - 1 tsp
Fresh curry leaves - 1/4 cup
Recipe Cuisine: South Indian; Category: Lunch
Prep time: 5mts; Cooking time: 15-20 mts
Serves 6
Pressure cook rice (soaked for 1/2 hour) with enough salt. Cooking with salt, aids in softening it up nicely. Then mash it up with a masher.
Allow it to cool down completely, add chilled milk. Again mash it nicely. By now, rice would have cooled down, so, even if you mash it with a spatula or masher, it will be lumpy. The best masher is............. a clean,washed and wiped hand. That's what I do always, mix it up nicely. Add curds too and mix well.
In ghee, season all the ingredients mentioned above, refrigerate, and serve chilled with pickle of your choice, or curd chillies.(more milagai)
Tips
* Some may need a tinge of spice in curd rice, those people can add 1 or 2 slit green chillies while seasoning. Some add chopped green chillies, I don't prefer it, because when children eat, they get it while munching, then they create a racket.
* Grated carrots can be garnished.
*Pomegranate arils can be kept as border to the curd rice. Not only does it look good, it gives a crunchy texture, while eating curd rice.
Categories: Rice Varieties
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