Curd rice / Thayir sadam recipe

Ingredients

To temper

Method

1. Wash the rice thrice and pressure cook with 1 & 3/4  cups of water for 5 whistles in medium flame. Once done, mash the rice well and mix  boiled, hot milk(add butter at this stage). Add more water if needed.
2. Let it cool down.Add the curd and mix well.
3. Add all the other ingredients in the table and mix well.Lastly temper with the items given under ‘To temper’

                               Notes

• The ingredients like carrot, cucumber,mango are optional. Its subject to availability ;) Even cashews are optional.
• If you don't like coriander leaves raw, you can add it while you temper and its gives an unique flavour. Try it yourself for once. (Thanks for the tip Jey)
• Butter is also optional, but if you make it for any special occasion, do add it, it gives a nice creamy flavour!
• Sometimes instead of veggies I add fruits too. Grapes, pomegranate and apple are perfect for it.
• Do not add cold milk to the hot rice. Heat milk and add it. Instead of milk, you can ad hot water too,but milk gives richness to the curd rice.
• Before adding curd, ensure the rice is cooled down, because adding curd to hot rice will kill the live cultures in the curd and may not be friendly to your tummy!
• Please adjust the milk, curd and water quantity according to the consistency you need. If you like tangy taste, add more of curd.
• If you are packing for lunch box, I would suggest for more milk and less curd and addition of chilli and cucumber prevents the curd rice turning too sour/tangy.
• You can even add the chillies and ginger while you temper.
• If you make curd rice for kids, avoid green chilli.