For all festivals we make the curd rice along with serving the curds and rice as well. This is because the curd rice is prepared in the morning and is allowed to settle down with the different spices and flavours that gets added to it.
Curds/Yogurt is part and parcel of all South Indian meals. Fresh homemade curds is set everyday and making this Seasoned Curd Rice is also a practice for packed boxes, journeys and on festivals.
Today's recipe, though quite similar to the other recipe, is prepared atleast 3 - 4 hrs ahead of the consumption. Most times this is packed for journeys, which means it should not get hard, still be gooey and not sour.
Spicy Seasoned Curd Rice Recipe
For the Rice:
Raw Rice - 1/2 cup
Water - 1 1/4 cup
Milk - 1 1/2 cup
Curds - 1/2 cup
Salt - 3/4 tsp
Coriander leaves - 2 tbsp
Ghee - 2 tsp
Mustard Seeds - 3/4 tsp
Urad dal - 1/2 tsp
Cumin Seeds - 1/2 tsp
Cashew nuts - 5 -6
Green Chilies - 2 medium
Dry Red Chilies - 1
Curry leaves spring
Hing big pinch
How to make the Thayir Sadam
Wash and soak the rice for 15 - 20 mins. Pressure cook with water for 3 whistles. Let the pressure fall down.
Once the pressure falls down, add the salt and curds, mix with a ladle to ensure the rice is fully mashed. I normally used a thick ladle to press it down. YOu can use a dal masher as well.
Let it cool down further under fan, slowly add the milk and continue mashing it down, until you get a smooth flowing consistency. Let it continue to get cooled down.
Prepare the tempering.
Heat a pan with ghee, simmer and add all the tempering ingredients starting with dals and chilies. Saute well for the ingredients to get cooked. Pour this over the cooked curd rice.
Mix the curd rice again to ensure the tempering is completely mixed well.
Depending on the consistency, add more milk and salt if required.
We do not taste if its for Neivedyam.
Along with this, we also add pomegranate arils, green grapes, grated carrots.
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