Curd Rice is also called yogurt rice is a dish of India. The word “curd” in India usually refers to unsweetened yogurt. It is very popular in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.
Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime. In South Indian home cuisine, it is standard to eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes.It is also said to aid digestion. In some areas, curd rice is served in a unique style where rice is boiled, mixed with a mild curd and salted and then tempered with a tadka (seasoning) of mustard seeds, curry leaves, dry chillies and urad dal roasted in a spoon of hot oil. Garnish vary with region and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashew nuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.
While it is most easily prepared by simply mixing boiled rice and yogurt, more elaborate methods can be used when needed. One of these recipes is given here: Rice is boiled so that it breaks down, becoming almost like a paste. Bring it to room temperature. It is then seasoned with fried finely chopped green chilies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, milk, yogurt, and salt are added. Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chili and chopped cilantro. (wiki)
Just when it’s raining mangoes everywhere, it’s time to teem ths delicious yummy mangoes with curd rice and enjoy summer to the fullest. Temper the curd rice with your favorite tempering and garnish with some fresh pomegranate pearls and chopped mangoes….bliss!
HOW TO MAKE CURD RICE | THAYIR SADAM :
Pressure cook rice (soft) and keep aside. Add fresh curd as required and mix well (break lumps) and adjust salt as needed.
Heat oil in a pan and add mustard seeds, curry leaves, dry red chili, urad dal, chana dal, chopped green chilies and some cashews. Saute well and pour on the prepared curd rice.
Mix gently and garnish with some pomegranate pearls and chopped mangoes.
Serve warm with more mangoes.