South Indian Curd Rice
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Curd rice is a food having different names as one traverses from north to south of India. In South India , curd rice is known by names such as Thayir Sadam in Tamil, Mosaranna in Kannada,.Perugu annam in Telugu. This recipe is a natural coolant. and hence ideal for the summer season. The key steps of this recipe are curd-rice and tempering. The rest.of the add-on such as carrots, capsicum etc are to.boost up the nutrition. In some South Indian temples curd rice is offered as prasadam.
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Ingredients
- 1/2 cup rice
- 1 cup water Adjust according to rice quality
- 1 cup fresh curd diluted with water
- Salt
- TO BE MIXED WITH COOKED RICE:
- 1 green chilli finely chopped
- 1/8 cup chopped carrot optional
- A few sprigs of fresh coriander leaves
- FOR TEMPERING/TADKA):
- 1 to 2 dry red chilllies
- 7 to 8 curry leaves
- 1 teaspoon urad dal split black gram
- A pinch of hing asafoetida
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon ginger grated or finely chopped
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Instructions
- Wash and cook rice with salt and water till soft. Cool it.
- Add curd diluted with a little water to the rice.
- Then add the green chillies, coriander leaves and carrot to the curd rice
- Heat oil in a tempering pan and add mustard seeds.
- When seeds splutter add urad dal, grated ginger, Hong, whole red chillies and curry leaves.
- Switch off flame and pour tempering over the curd rice.
- Serve with pickle or just enjoy this divine dish by itself
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