Thayir sadam
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Curd Rice (also called yogurt rice, yoghurt rice) is a dish of South India. It is most popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.
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[edit] Preparation
While it is most easily prepared by simply mixing boiled rice and curd, more elaborate methods can be used when needed. One of these recipes is given here: Rice is boiled so that it breaks down, becoming almost like a paste. Bring it to room temperature. It is then seasoned with fried finely chopped green chiles, ginger, and curry leaves, and sometimes also urad dal, mustard seeds, and asafoetida. Finally, milk, yogurt, and salt are added.
Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro.
[edit] Serving
Curd Rice is often eaten accompanied by South Indian pickles of mango or Lime.
[edit] See also
[edit] References
- Chandra, Smita (1991). From Bengal to Punjab: The Cuisines of India. Crossing Press, p. 121.
- Plunkett, Richard, Teresa Cannon, Peter Davis, Paul Greenway, and Paul Harding (2001). Lonely Planet: South India, p. 127.
