Curd rice is an integral part of south Indian cuisine. It is nothing but the combination of mashed rice with curd and then seasoned usually with chilly,ginger and curry leaves. But you can garnish with any of your choices like grated carrot, pomegranate pearls, raisins, grapes, cashews, grated raw mango or boondi. It is known as “Thayir Soru” or “Thayir Saadham” in Tamil. It is an easy to make lunch box recipe and a great option for summer time. Making of this recipe is so flexible, as there is no exact measurement for rice and curd. We can add according to our preference. Add tempering the curd rice makes it more flavorful and pleasing.
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INGREDIENTS:
½ cup Raw rice
1½ cup Thick curd
¼ cup Warm milk
¼ cup Pomegranate pearls
3 tablespoons Grated carrot
Salt to taste
Water required to cook rice
TO TEMPER:
1 teaspoon Mustard seeds
½ teaspoon Ginger (finely chopped)
¾ teaspoon Urad dhal
1 Dry red chili
3 to 4 Curry leaves
4 Shallots (finely chopped)
A pinch of Hing
INSTRUCTION:
Pressure cook the rice for 3 to 4 whistles by adding required amount of water. Once the pressure releases, mash the cooked rice with the back of a spoon, when the rice is still warm.
When it is mashed well, add salt, warm milk, curd and mix well.
Heat oil in a tempering pan. Add chopped shallots and fry it till it turns brown. Then add in mustard seeds, urad dhal, ginger, dry red chilly, curry leaves and hing one by one.
Now add this prepared tempering to the curd rice and mix well. Then add in grated carrot and pomegranate pearls, mix well.
Curd rice is ready to serve. .