Monday, January 13, 2014

Curd Rice


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 
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.

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....:)

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