Thayir Sadam or curd rice is the last item served in South Indian meals. It's simply mashed rice mixed with curd or buttermilk and seasoned with salt. People enjoy it with pickle.
It's a must have during the hot and humid months when one tends to get dehydrated. This is not only soothing for the stomach, it also helps fight dehydration.
The earliest memories that I have of curd rice is when my father in law came to stay with me, soon after my marriage. He told me that I could cook anything I was comfortable with, not necessarily I had to make a South indian meal for him everyday but I should make curd rice for him with every meal. For him it was simply mashed rice and buttermilk with some salt. He enjoyed it with a variety of pickles.
It's only later I learnt to add a tempering to my curd rice. Further improvisations led to adding various toppings to this humble meal.
My neighbour once told me that she mixes milk and rice and adds a tsp of culture...and packs this in her husband's lunch. So everyday he had fresh curd rice in office and it didn't get sour also.
Curd rice prepared this way is very creamy and has a beautiful texture.
It is a blank canvas. You can add a variety of toppings. I love to add chopped grapes, finely chopped cucumber, pomegranate pearls to my curd rice.
The dals used in tempering can be soaked for 10 minutes. This helps in dals not being too hard. It's personal choice. I prefer to soak dals always for my tempering.
The quantity of green chili also depends on your taste.
In case your curd rice gets too tangy, add 1/4 to 1/2 cup milk , give it a good mix and keep it in the refrigerator till serving time.
Ingredients
Rice 1/2 cup
Milk 1 1/4 cup
Curd 1 tsp
Water 1 cup
Salt to taste
Carrot 1 small finely grated (optional)
Green chili 1 finely chopped
Ginger 2 tsp finely grated
Pomegranate pearls 1/4 cup
Tempering
Oil 1 tbsp
Mustard seeds 1 tsp.
Chana dal 2 tsp
Urad dal 2 tsp
Peanuts 2 tbsp
Cashew pieces 2 tbsp
Curry leaves 1 sprig
Red Chili 2 broken into 2 each
Method
Wash and soak rice for 30 minutes.
Pressure cook it with 1 cup water for 4 whistle.
Once the pressure drops, mash the rice with back of a ladle.
Remove it in a bowl in which you want to serve it.
Mix in 11/4 cup milk, grated carrot, finely chopped green chili , finely grated ginger and 1 tsp curd.
Cover it and let it sit undisturbed.
Check after 2 hours, it should have set and be slightly tangy. If not let it sit till it is very slightly tangy.
Mix in salt.
Keep it in the fridge till you are ready to serve it.
Tempering
Heat oil in a small pan.
Add mustard seeds.
Once mustard seeds crackle, add peanuts.
After a minute add cashew nuts.
When cashew nuts start changing color, add chana dal, urad dal, curry leaves and whole Red Chili.
Saute on low heat till the dals turn golden.
Pour it over curd rice.
Garnish with chopped coriander and pomegranate pearls.
Serve with pickle and papppadam.