Thursday, May 14, 2009

Curd Rice, Thayir Sadham


1 cup cooked rice
2 cups plain curd(yoghurt)
1/4 cup milk
2 green chillies
1 inch ginger
2 tablespoons grated coconut
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon channa dal
few coriander leaves
few curry leaves
2 tablespoons oil and salt to taste.

  1. Finely chop the green chillies, ginger and coriander separately and set it aside.
  2. Now take a frying pan and pour the oil. Bring to heat and when the oil is very hot add the mustard and let it crackle.
  3. Next add the urad dal, channa dal and curry leaves and sauté till the ingredients turn brown. Put the green chillies, coriander and ginger and sauté till they are cooked.
  4. Turn off the flame and add the cooked rice. Add the salt and grated coconut and mix well.
  5. Add the curd and milk ten minutes before serving. If you want curd rice while traveling or to send it to school then pour two cups of milk and quarter cup curd. By the time you eat it all the milk would have turned into curd. Garnish with pomegranate seeds, grapes or grated carrot

1 comment:

  1. Hey, Thanks for stopping by my blog!!! Your recipes look pretty tasty, in fact Yogurt rice like this is my favorite. Is that Panner Butter Masala made by you? Looks like a spread for a good party!