South Indian Curd Rice

5 from 1 vote

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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
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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.
    South Indian Curd Rice - Plattershare - Recipes, food stories and food lovers
  • Add curd diluted with a little water to the rice.
    South Indian Curd Rice - Plattershare - Recipes, food stories and food lovers
  • Then add the green chillies, coriander leaves and carrot to the curd rice
    South Indian Curd Rice - Plattershare - Recipes, food stories and food lovers
  • 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.
    South Indian Curd Rice - Plattershare - Recipes, food stories and food lovers
  • Switch off flame and pour tempering over the curd rice.
    South Indian Curd Rice - Plattershare - Recipes, food stories and food lovers
  • Serve with pickle or just enjoy this divine dish by itself

Please appreciate the author by voting!

5 from 1 vote
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Neha Pahilwani
Neha Pahilwani

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