Curd Rice (Thayir Sadam) Recipe
Curd Rice or Dahi Chawal may have originated as south Indian dish, extremely easy to make and easy to digest.
Ingredients
- 1 Cup Rice Soaked
- 1 Cup Curd
- 1/2 Cup Milk
- 1-2 Green Chilies Finely Chopped
- 2 Tbsps. Coriander Finely Chopped
- Salt to Taste
- 2 Tbsps. Oil
- 1 Tsp. Mustard Seeds
- 12-15 Curry Leaves
- 1 Tsp. Urad Dal Dhuli
- 1/4 Tsp. Asafoetida hing
- 2 Tbsps. Pomegranate Seeds Garnishing
Instructions
- Wash and soak the rice in water for atleast 15-20 minutes.
- Cook the rice with 3 Cups water until cooked and little mushy.
- Drain and keep aside to cool down at room temperature.
- Now add milk, curd and salt in large bowl and mix well.
- Add green chilies, cooked rice and coriander leaves and mix well.
- Slightly mash the rice to get smooth texture.
- Heat the oil in a tadka pan.
- Add mustard seeds. Urad dal and curry leaves, when they start splutter.
- Pour the tempering over the curd rice and mix well.
- Garnish with green coriander and pomegranate seeds.
- Serve chilled with papad or pickle.