Curd rice
Curd Rice, popularly called Thayir Sadam in Tamil Nadu and Daddojanam in Andhra Pradesh, is a traditional South Indian dish made by blending cooked rice with fresh curd (yogurt). It is light, refreshing, and packed with flavour, making it a favourite in daily meals as well as festive occasions.
Equipment
- 1 Pressure cooker
Ingredients
- 1 Cup Rice
- 1/8 Cup Milk
- 1/2 Cup Curd
- 1/2 tsp Butter
- As req Salt
For Tempering
- 1 tsp Oil
- 1 tsp Mustard seeds
- 2 no Green chillies finely chopped
- 1 tsp Curry leaves finely chopped
- 1 tsp Ginger finely chopped
- few Pomegranate/Grapes optional
Instructions
- Cook the rice in a pressure cooker until soft. Add a little butter and mash it well.
- Mix in warm or cold milk, followed by fresh curd, and mash again to get a creamy texture.
- Heat oil in a kadai, splutter mustard seeds, and sauté chopped green chilies, curry leaves, and ginger.
- Pour this tempering over the curd rice and mix gently.
- Garnish with pomegranate seeds or grapes for a refreshing touch.
- Serve chilled or at room temperature with your favourite pickle.
Notes
You can add fried Cashews for the crunch.