CURD RICE
While checking the blog posts recently, I realised that I had not yet posted one of the most popular yet easy to make rice items, which is Curd Rice. It is made all over South India as comfort food being called Mosaranna in Kannada, Thayir Sadam in Tamil, and Daddojanam in Telugu.
It is often used as standard fare for a tiffin or lunch box or for travel. In most houses, curd rice is served as the last item of the meal. It is also considered good for digestion.
Like with any other dish, curd rice is made in different forms to suit one's taste. Some add milk while others prefer just curds without any milk. In my house, we don't mash it too much but many prefer it totally mashed. The garnish is traditionally done with coriander leaves but these days adding pomegranate, grated carrot or green seedless grapes is considered quite acceptable.
Do remember that white rice when cooked yields about three times the quantity. So the 1/2 cup of rice used in this recipe when cooked will yield 1 and 1/2 cups of cooked rice.
It is advisable to use fresh curds to make curd rice. However, the curds must be adequately sour. Be aware that if the curds are too sour, it will adversely affect the taste of the curd rice.
The moisture in the curd rice tends to get absorbed. If this happens and it becomes too dry, you may like to get the consistency you desire by adding more curds or milk.
Ingredients:
While checking the blog posts recently, I realised that I had not yet posted one of the most popular yet easy to make rice items, which is Curd Rice. It is made all over South India as comfort food being called Mosaranna in Kannada, Thayir Sadam in Tamil, and Daddojanam in Telugu.
It is often used as standard fare for a tiffin or lunch box or for travel. In most houses, curd rice is served as the last item of the meal. It is also considered good for digestion.
Like with any other dish, curd rice is made in different forms to suit one's taste. Some add milk while others prefer just curds without any milk. In my house, we don't mash it too much but many prefer it totally mashed. The garnish is traditionally done with coriander leaves but these days adding pomegranate, grated carrot or green seedless grapes is considered quite acceptable.
Do remember that white rice when cooked yields about three times the quantity. So the 1/2 cup of rice used in this recipe when cooked will yield 1 and 1/2 cups of cooked rice.
It is advisable to use fresh curds to make curd rice. However, the curds must be adequately sour. Be aware that if the curds are too sour, it will adversely affect the taste of the curd rice.
The moisture in the curd rice tends to get absorbed. If this happens and it becomes too dry, you may like to get the consistency you desire by adding more curds or milk.
Ingredients:
- Rice, uncooked, 1/2 cup
- Curds, 1 to 1 and 1/4 cup
- Milk, 1/4 cup
- Green Chillies, finely chopped, 1-2
- Mustard Seeds, 1/2 tsp
- Urad Dal, (Black Gram Dal), 1 tsp
- Ginger, finely chopped, 1 tsp
- Curry Leaves, chopped, a few
- Coriander Leaves, finely chopped, 1 tbsp, for garnish
- Pomegranate Arils, for garnish
- Oil, 2 tsp
- Salt, to taste
Method:
Wash the rice and and cook it in a pressure cooker adding 1 and 1/2 cups of water ( three times the quantity of rice)
If you prefer the rice to be more soft, you should add 1/2 cup of water more
Cook for 4-5 whistles or till the rice is done
Allow the cooker to cool and remove the cooked rice
While the rice is still hot, mash it with the back of a spoon
Once it is sufficiently cooled, add the curds and mix
Next add the milk and mix once again
Add the finely chopped green chillies and salt to taste and mix the curd rice well making sure there are no lumps
Heat oil in a pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the urad dal
Saute till the dal changes colour
Next add the finely chopped ginger and the chopped curry leaves and saute for a few seconds
Pour this seasoning on the curd rice and mix well
Finally, garnish with pomegranate arils and finely chopped coriander leaves
Serve with pickle
If you prefer the rice to be more soft, you should add 1/2 cup of water more
Cook for 4-5 whistles or till the rice is done
Allow the cooker to cool and remove the cooked rice
While the rice is still hot, mash it with the back of a spoon
Once it is sufficiently cooled, add the curds and mix
Next add the milk and mix once again
Add the finely chopped green chillies and salt to taste and mix the curd rice well making sure there are no lumps
Heat oil in a pan and when it gets hot on medium heat add the mustard seeds and when they splutter add the urad dal
Saute till the dal changes colour
Next add the finely chopped ginger and the chopped curry leaves and saute for a few seconds
Pour this seasoning on the curd rice and mix well
Finally, garnish with pomegranate arils and finely chopped coriander leaves
Serve with pickle
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