Saturday, June 26, 2010

Curd rice - Thayir satham


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


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.

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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Dhiraj Kumar said...

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