Saturday, June 26, 2010

Curd rice - Thayir satham

Ingredients:

Raw rice - Pacharisi - 1 cup
Yoghurt/Curd - Thayir - 1 cup


For tempering:

Oil - Ennai - 1 table spoon
Mustard seeds - Kadugu - 1 tea spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity

Other items:
Green chillies - Pachai milagai - 2 nos.
Ginger - Inji - small quantity
Hing/Asafoetida - Perungayam - a pinch
Salt - Uppu - For taste
Coriander leaves - For garnishing

Method:

Wash and soak rice and pressure cook it adding 4 cups of water. Rice can be soaked for atleast 30 minutes to get softness. Keep other ingredients ready. Grind ginger and green chillies into paste. Now heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, bengal gram dal, black gram dal, hing, curry leaves and finally ginger-green chilly paste. Now add this content to curd and add little salt. Add this mixture to the rice, add milk/water if required. Garnish with coriander/cilantro. Curd rice is ready to be served. It can be served for 4 persons. Requires hardly 30 minutes to prepare.

Note: Always use fresh yoghurt/curd/buttermilk. If ginger and green chillies are grinded into paste we won't have the problem of finding it spicy while eating. Also good for health.

Optional: Ingredients can be added/removed. Grated carrots, pomegranate, cucumber, cashew nuts, Kara boondi can be added for garnishing.

http://en.wikipedia.org/wiki/Yoghurt

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain
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2 comments:

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Dhiraj Kumar said...

Fantastic post - Great explainations and thinking.I'm looking forward to what you have for us next..!
Vegetables