I don’t find just curd and rice with pickles a justifiable meal because I feel it doesn’t have even nutrition, comforting as it is. So I have a ‘fortified’ version adding as much vegetables as can be eaten raw. I also make this Iyengar-style curd rice or Iyengar curd rice and Bagala Bath quite often so do check that recipe out too. Quick tip – here are detailed notes on how to make curd at home.
Here’s my method of preparing curd rice that I stick to more or less each time we have only curd rice for dinner.
Curd Rice | Thayir Sadam Recipe
Serves: 2
Preparation time: 15 mins
Ingredients:
4 cups cooked rice
1 cup thick curd / plain yogurt
Half cup or so water
1 grated carrot
1/4 cup grated cucumber
1/2 tsp grated ginger
A bunch of fresh coriander leaves, chopped fine
A pinch of salt
For tempering:
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal / ulutham paruppu
A pinch of hing / asafoetida / perungaayam
2 red chillies, torn into small pieces
How to make Curd Rice (Thayir Sadam):
1. Mash the rice with a potato masher. Add the curd and water and mix well.
2. To this, add the chopped coriander and grated vegetables and mix well.
3. Heat oil in a pan and add the ingredients for tempering. When the mustard seeds pop, remove from fire and add to the rice. Mix well with salt.
If the consistency is too thick, add some more water / curd. If you keep this for long, the rice will absorb the water and make it thick, so adjust accordingly.
Isn’t this so much nicer and prettier than normal boring curd rice? 😉 Serve with your favourite pickle like no-oil lime pickle or sweet mango pickle.
We are both curd and rice (not necessarily in one dish) people, but yes, my husband absolutely needs them both. And we both have to have the curds part even if there's no rice! 🙂
And I have a picture that's almost like this just waiting for me to hit "post"!
I somehow never got used to curd rice even after marrying a Tamilian. I love mixing yogurt with my rice, so I don't know why I never give curd rice a chance. Love the addition of the veggies. Now tell me the truth, did you add the carrots for nutrition or to add some color to the picture? 🙂 It looks gorgeous!
Rags, how true can that be..Am a total curd rice freak being a tam brahm…And can u believe that I actually got my hubby into loving curd rice; the fact that he is a German and there is no concept of dying for curd and rice here.. LOL… even had curd rice with grapes and seasoning for dinner sterday..will post it soon..
Beautiful dish from common ingredients! 🙂 Look very cool. 🙂
That's very good feedback Sangeeta. Let me send you some links 🙂 I will try and make it easier in future, ok? You could also try the recipe index!
aah i love this. curd rice, like curd (wink wink) is my biggest answer to all questions culinary 🙂
Vini! Thanks for asking me, cuz this is one subject I am an expert at 😀
You can use any milk that you like but since we consume large amounts of curd, I buy the low fat UHT milk, any company will do, but we prefer Dutch Lady. You get this in NTUC. Make sure its plain milk and not flavoured.
For starter, I always use Nestle Asli plain yogurt. You get this in NTUC too and maybe even Cold Storage.
Boil the milk and set aside to cool. For 1/2 litre, I use about 1 tbsp curd as starter. Wait for the milk to turn warm, then mix in the 1 tbsp curd. Close and set aside undisturbed for 9-12 hours. I leave it overnight usually. Once set, leave it in the fridge 🙂
You have a award at my space : http://sharmis-passions.blogspot.com/2009/09/pretty-in-pink-rosemilk-time-to.html
Do pick it up! 🙂
Even I cant do without curd rice exceptions when we eat out. Nothing else is comforting as curd rice on a lazy afternoon.This fortified version sounds healthy! New shiny bowl?! Wow its soo nice!!
Sig, I make this when we have guests and when I don't feel like cooking on weeknights. When guests are expected, I bring out the pretty bowls. This was taken on one such day when I found it looked very pretty 😀