THAYIR SADAM RECIPE| BAGALABATH
A perfect south Indian meal will never end up without this simple curd rice. Even whenever we have potluck with our friends, apart from whatever i make the job of making curd rice is usually assigned to me only. And i can happily say all the kids of my dear friends love my curd rice. I thought of posting this recipe of how to make curd rice for a long time but somehow it got postponed. So under the request of all my friends i am posting this thayir sadam recipe.
INGREDIENTS(SERVES 2-3)
| RICE(UNCOOKED) | 1/2 CUP |
| MILK | 1 CUP |
| YOGURT |CURD | 1 CUP |
| SALT | AS NEEDED |
| OIL | 1 TSP |
| MUSTARD SEEDS | 1/2 TSP |
| ASAFOETIDA | 1/4 TSP |
| GREEN CHILLI | 1 |
| CURRY LEAVES | FEW |
| CORIANDER LEAVES | FEW |
| CASHEW NUT(OPTIONAL) | FEW |
- Pressure Cook the rice by adding 1 and 1/2 cup of water.
- When done mash the rice nicely with the back of the spoon.
- When it is slightly warm add milk to this. I usually add the cold milk but if you want you can add warm milk too.
- Mash it nicely and mix it up nicely with the rice. I feel clean hands will do this job perfectly
- When it is completely cool add the yogurt to this and mix it up smoothly without any lumps. Add salt to this.
- Heat a pan, add oil and throw in the mustard seeds and add the chopped green chilli, curry leaves asafoetida and lastly the coriander leaves.
- Ensure that the coriander leaves and curry leaves are chopped finely. Chop the green chilli into big pieces. I will discard this after mixing with rice.
- Add this to the curd rice.
- Mix it well and take out the green chillies. If you wish you can temper with some grated ginger too.
- Serve it with any pickle of your choice.
- my daughter love morr milagai
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