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

BEST CURD RICE EVER!!!
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

Salt 

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. 

Enjoy!!!

Lena