Curd Rice !!

The South Indian Curd Rice is much loved across India, it is sacred in South Indian homes with much emotion attached to it. No meal in South India is complete without at least a morsel of Curd Rice .

This is also called as dahi or yogurt rice in common terms. These kind of rice recipes are quick and can be made instantly which require basic ingredients already available in every Indian kitchen. 

This rice recipe is popularly called as daddojanam in andhra pradesh and thayir sadam in tamil nadu region. Thayir means ‘curd/yogurt’ and daddojanam is curd rice in which mashed rice is mixed with curd and tempered.

The tempering that is given to the curd rice should be very minimal and light. Giving too much of tempering spoils the flavor of the simple and plain curd rice.

Our meal is never complete without curd rice. Generally, we eat it by mixing plain rice with homemade yogurt. When we have guests or on any special occasion we do seasoning to the curd rice and serve it.

Yogurt/curd is rich in proteins, calcium, good fats, minerals, and thus it is an excellent dish. The friendly probiotic bacteria present in the curd help in the digestion. It can be served as it is during lunch or dinner.  

I  have used   Organic Brown rice instead of white rice as we eat Brown rice and it's very nutritious compared to white rice.

INGREDIENTS:-

1/2 cup brown rice soaked 1 hour in water.

1 1/2 cup water 

1/2 cup milk

1 cup curd/yogurt thick 

1/2 tsp salt

2 tbsp oil 

1 tsp mustard

1 tsp cumin 

1 tsp urad dal

1 tsp chana dal

pinch hing /asafoetida

1/2 tsp pepper, crushed 

Few curry leaves 

Method:

In a pressure cooker take 1/2 cup brown rice and add 1 1/2 cup water. Pressure cook for 7 whistles or until rice is cooked well.

Once the pressure is released open the cooker and mash the rice smooth.tansfer the bowl and add 1/2 cup hot milk.

Mix well making sure rice is well combined. Adding milk helps to soften rice and also prevents curd rice from turning sour when kept for a long time. allow it to rest for 5 to 10 minutes or until it's cooled completely.

Add 1 cup curd and 1/2  tsp salt. mix well.

Prepare the tempering by heating 2 tbsp oil.

Add mustard,  cumin,  urad dal,  chana dal, a pinch of hing, pepper, and a few curries leaves .splutter the tempering and pour over the curd rice.

Mix well making sure everything is well combined. Enjoy curd rice with pickle.

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