Monday, May 16, 2016

THAYYIR SADAM / Best Curd rice Ever !!!

Today's special in 'Lemon n spice' is the simple South Indian delicacy Curd rice. 

I need to make a confession before i go ahead, I HATED CURD RICE. Now that is out of the way let me explain why... it was all because of the college hostel cafeteria. It was a runny, flavor less and out right example of waste of good ingredients. It made me believe that the chef was too lazy to make anything that day. Fast forward 5 years, my perception of curd rice changed once I ate from  Adayar Anandha Bhavan in Banglore, it became one of my favorite dishes. 

Curd rice can be prepared in different ways, by adding grated carrot / cucumber  / pomegranates / with or without milk etc. I love this method and my family loves it. You can serve curd rice with potato podimas / pappad / pickles.

Adayar Anandha Bhavan Style Curd rice
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2

Ingredients for Curd Rice :

Raw Rice : 1 cup ( i used sona masoori rice)

Thick curd / Greek yogurt : 2cups to 2 1/2 cups ( Thick curd is a must, otherwise curd rice will be watery)
Milk : 1/2 cup ,Boiled and cooled (optional, Refer Notes *)
Carrot : 1, grated or chopped finely
Coriander leaves : 2 springs, chopped finely

To temper :

Sesame oil / vegetable oil : 1tbsp
Mustard seeds / Kaduku : 2 tsp
Urad dal / Uzhunnuparippu: 1 1/2 tsp
Green chilli : 2 chopped finely
Ginger : 1 1/2tsp, finely chopped 

Hing/ asafoetida / Kaayam podi : a generous pinch

Curry leaves : 2 springs

How to make Anandha Bhavan style Curd rice / Thayir sadam:

1. Rinse the rice and pressure cook with 3 cups of water and salt. Once pressure releases, fluff up the rice and allow to cool a bit (warm to the touch). Now mash the rice along with curd. combine well and make it a creamy thick mixture. 

2. Heat oil in a tadka pan and splutter the mustard seeds. Now add the remaining ingredients under "To Temper " in the same order. Add the tampering to the curd rice mixture. Add grated carrot, and coriander leaves. Adjust the salt and give a quick stir. 

3. Delicious Curd rice is ready to serve. Serve hot / cold with pappad and pickle.

Notes *

  • Make sure to cool down the rice before you add curd. 
  • Milk is added to avoid sourness when curd rice is prepared in advance. So if you are making the curd rice for lunch box, add the boiled and cooled milk along with yogurt in Step 1. As i cook and serve immediately , i don't add milk in my curd rice. 

Thursday, April 21, 2016


Celebrated our 8th wedding anniversary with this beauty. Its a Vanilla cupcake with marmalade filling.

homemade wedding anniversary cupcakes

Monday, April 11, 2016


Starting Vishu sadya special recipes with a yogurt based sweet Kerala dish - Pineapple morucurry. 

Pineapple pulissery - Kerala sadya style

How to make Kerala Sadya style Pneapple pulissery / Pineapple morucurry?
Cooking time : 15min
Preparation time : 15min
Serves : 5


Pineapple : 1/2 of a medium size pineapple
Turmeric powder : 1/4 tsp
Chilly powder : 1/2 tsp
Jaggery : 1/2 inch cube
Thick Yogurt : 1 Cup

For grinding
Grated coconut : 1 Cup
Green Chillies : 3
Cumin Seeds : 3/4 tsp
Pepper corns : 1/4 tsp
Curry leaves : 1 spring
Garlic : 2 cloves

For Tempering 

Mustard Seeds : 1/2tsp
Dried Red Chilllies : 2
Curry Leaves : 2
Coconut Oil : 2tsp


1. In a claypot, cover and cook the pineapple pieces with 1/4 Cup of water, turmeric powder and jaggery. After 5 minutes open the lid and cook in high flame till water evaporates. Turn off the flame and allow to cool.

2. Grind together the grated coconut, garlic, pepper corns, cumin seeds, curry leaves and green chillies. Add yogurt and blend for a minute. Keep aside.

3. Add this mixture to the clay pot and combine well with the cooked pineapple. Bring to a boil and cook for 3-4 minutes. Keep stirring till the pulissery / morucurry is heated through. Heating yogurt based gravy in high temperature can make the curry curdle. so stir well in medium heat and just bring the gravy to boil. . Remove from the heat and keep it aside.

4. Heat oil in a thadka pan and add mustard seeds. When it splutters, add the dried red chillies and 2 curry leaves.Turn of the flame and pour over Pineapple pulissery.

5. Serve hot with rice, pappad and pickle :)

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Happy cooking,

Tuesday, March 15, 2016

BROCCOLI CHEDDAR CHOWDER / Copycat Panera Broccoli Cheddar Soup

Celebrating my blog's 7th Anniversary with this creamy Broccoli cheddar chowder. Chowder is a rich and thick soup typically containing Clams / Chicken / Fish / Sweet corn / Broccoli, cooked in medium flame with cream. I tasted this delicious soup from Panera bread few months back. I tried it with the same method of my Sweetcorn and cheese chowder

Broccoli Cheddar Cheese chowder
How to make Copycat Panera Broccoli cheddar soup / easy broccoli cheddar cheese chowder?

Preparation time : 5 min, Cooking time : 20 min, Level : easy, Serves : 3 as main course

Ingredients :

Unsalted butter : 4 tbsp

White Onion : 1/2,finely chopped 
a small head of Broccoli : 2 cups, finely chopped (only the green parts of floret)
Carrot : 1, grated
All-purpose flour : 1/4 cup
Half-and-half : 2 cups 
Grated sharp Cheddar cheese : 2 cups
Low-sodium chicken broth : 2 cups

Bay leaves : 2

Nutmeg powder : 1/4 tsp

Kosher salt and freshly ground pepper

Directions :

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the bay leaves and fry for a minute. Now add the onion and cook till translucent, about 3 minutes. 

2. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth,  and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook until it starts to thick, about 10 minutes.

3. Add the finely chopped broccoli and shredded carrots to the thick chowder base / broth and cook for another 10 minutes. Discard the bay leaves. Now add the grated cheese and mix well until melted.  

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