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.
Yield / Serves
1/2 cup rice
1 cup water (Adjust according to rice quality)
1 cup fresh curd diluted with water
Salt to taste
TO BE MIXED WITH COOKED RICE:
1 green chilli finely chopped
1/8 cup chopped carrot (optional)
A few sprigs of fresh coriander leaves
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
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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