Tempered Curd Rice / Thaalicha Thayir Saadham is a refreshing dish in summer lunch menu. Do not miss to make this easy yet tasty Curd Rice in home-cooked Birthday parties!
For veg party times, my friends always insist me to go with Vegetable biriyani or curd rice as both have grabbed more rewards. This is my mother-in-law’s recipe which tastes delicious. The main difference is that she fries the rice and not the curd. Believe me that this method excels the usual ones. Try it out and taste the difference !!
Suggesting this calcium-rich coolant curd-rice to babies, kids, Moms-to-be, Dads-to-be, Pregnant ladies and Lactating moms.
Curd Rice Recipe – Ingredients
Rice – 1 cup or 200g
Water – 3.5 cups
Salt – 1 tsp heaped
Curd – 3 cups
Boiled milk – 3 cups
Oil – 1 tbsp
Mustard seeds/Kadugu – 1/4 tsp
Urad dal/Ulutham paruppu – 1/2 tsp
Channa dal/Kadalai Parupu – 1 tsp
Asafoetida/Perungaaya thool – a generous pinch
Green chilli – 2 or 3
Ginger – 1 inch piece
Curry leaves – Few
Coriander leaves – Few
Preparation – How to make Restaurant style Curd Rice – Thayir Saadham Seimurai
1.Wash and cook one cup rice with 3.5 cups of water for 4 whistles. You shall use left-over rice too. Add required salt and mix the rice well. Use ladle to mix for freshly cooked rice. Use hand for left-over rice. Mix well to mash them.2.Wash and cut green chilli, ginger and coriander leaves. Wash curry leaves and keep ready. In a tbsp of oil, add mustard seeds. Once spluttered, simmer the stove and add 1 tsp channa dal and 1/2 tsp urad dal. Once slightly browed, add a generous pinch of asafoetida.3.Add curry leaves, green chilli and ginger pieces. Saute for a minute and then add coriander leaves and saute for 2-3 seconds.4.Add mashed rice and fry well for a minute or two. Switch off the stove. Then add 3 cups of curd.5.Add curd and mix well. Then add 3 cups of warm(not hot) boiled milk.6.Mix well that it looks watery. Taste and add more salt, if required and mix again.7.Add finely chopped coriander leaves and keep closed(undisturbed) for 2 hours. After 2 hours, open and mix once and you could see the right consistency as below.Creamy and tasty Curd Rice is ready. Top with fried Cashews/fresh Pomegranate seeds/sweet Pineapple pieces..
Tips/Tricks for Curd Rice
- Use milk if you want to use curd rice for lunch boxes or parties or travel or just if you want to consume after 2-4 hours.
- If your curd is sour, add less curd and increase milk.
- If you want to make instant curd rice, use more fresh curd and skip milk.
- If you are using maa inji(Mango ginger), the you shall grate and add it in place of ginger.
Curd – Vitamins B&C, Calcium, Protein, Folates, Phosphorus, Potassium, Zinc, Selenium, Magnesium
Milk – Protein , Calcium