Curd Rice

Ingredients:

Raw rice/Par boiled Ponni Rice - 1 cup
Water- 3 cups

Curd/ plain yogurt 1/2 cup 

Milk - 1/2 cup 

Butter (optional) - 1 tsp 

Shredded Pomogranate -1/4 cup
Grapes - 1/4 cup

Coriander leaves, Finely chopped- 1 tblsp 

Curry leaves - few 
Big Onion - Finely chopped 1

Green chillies, Finely chopped 1 

Ginger, chopped very finely - 1 tsp 

Salt as needed 
Sugar - 1/2 tsp.

Asafoetida - a pinch 
Mustard - 1 tsp
Full Red chilly - 1 (broken)
Manga inji (Mango Ginger) - 1/2 inch Piece (optional)
Grated carrot - 1/2 cup.

Method:

Soak rice in water for 15 minutes and pressure cook in water giving one whistle on high flame and two on low flame. When pressure releases open and  keep it aside. When done mash the rice nicely with the back of the spoon.

 

Heat a pan, add oil and splutter the mustard seeds and add the broken red chilli, curry leaves and asafoetida . Add finely chopped onions , ginger and green chillies to this. once they get sauted switch off the flame and add rice and mix well. 

When it is slightly warm add milk to this. Mash it nicely and mix it up nicely with the rice. When it is completely cool add the yogurt/curd to this and mix it up smoothly without any lumps. Add salt and sugar to this. Add chopped coriander leaves, grapes and pomegranate to this.  Ensure that the coriander leaves are chopped finely. Adding manga inji gives a special taste to curd rice.

 

Garnish with grated carrots and serve. Curd rice or thayir sadam Ready....:)