Friday, June 8, 2012


'Thayir chadham' (curd rice) is a must in South Indian homes where  yogurt is a part of every meal. It is a great item to carry during travel - soothing and easy-on-your-stomach. It  tastes good with 'thayir molagai' / maangakary / pickle. 
The recipe given below is for 'thayir chadham' to be used after some 5-7 hours, so more milk is used than curd (the hours in between will see that the milk will get fermented). If you want to prepare this item for immediate consumption, add more curd and less milk and check its taste.

Rice – 1 cup
Curd – 1 cup
Milk – 3 cups
Sugar – ½ tsp
Salt to taste
Green chilli – 2 (chopped fine)
Ginger – 1” – chopped fine
Mustard seeds – 1 ½ tsp
Urad dal – 1 tsp
Asafetida – a pinch
Oil – 2 tsp

Cook the rice. Cool it a bit.
Mash it a bit when still hot and allow it to cool.
Add the curd, salt, sugar and 1 1/2 - 2 cups of milk and mix well.
Add ginger pieces and mix well.
If you are going to use the curd rice soon, add more curd.
If it is for later use (after 4-6 hours), add more milk – it will have the right taste by then.
Heat oil in a small pan, add mustard seeds, urad dal, asafetida and green chilli pieces and add it to the curd rice.
Mix well.
Check the taste and serve with pickle / thayir molagai.

If you are packing curd rice for travel, just add 2 tbsp of curd and add enough milk to make the curd rice – it will turn sour and tasty with the passing hours.
It will also turn thick and solid in due course – you can add buttermilk / water later to loosen it to the right consistency.

© Copyright 2011. Brinda Balasubramonian.

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