Friday, May 23, 2008

Curd rice - Thayir satham


Raw rice - Pacharisi - 1 cup
Curd/Yoghurt - Thayir - 2 cups
Milk - Pal - 1 cup
Butter - Vennai - 1 tea spoon
Green chillies - Pachai milagai - 3 nos.
Black gram dal - 1 table spoon
Bengal gram dal - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Ginger - Inji - small quantity
Mustard - Kadugu - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying


  1. Keep rice in pressure cooker. 1 cup of rice requires 6 cups of water. Rice should be smashed after cooking.
  2. Mix curd, milk and butter and keep ready in one bowl. Add required amount of salt.
    Heat oil in a pan/kadai, splutter mustard, black gram dal, bengal gram dal, curry leaves, add asafoetida, ginger, green chillies and fry them well. Mix all the contents to the curd mix, add these to the smashed rice. Garnish with coriander leaves.

Tasty curd rice is yummy yummy!!!! It can be served for 3 people. It requires hardly 20 minutes to cook.

Note: Curd should not be sour. Mix the rice when it is in medium heat, not too heat as soon as you take out from the stove.

Optional: Carrot, cucumber, raisins, cashew nuts, tomatoes, kara bundi can be added to the rice if desired. Butter can or cannot be added.

There is no love sincerer than the love of food.

George Bernard Show

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