Curd rice – food for the soul.
Curd rice, Dahi Chawal, Dahi Bhaat, Thayir Saadam, Mosaranna, call it anything – it only screams comfort and bliss. When one wants to have something simple and fulfilling, it has to be curd rice.
Curd rice to South Indians, especially Tamilians is a part of their daily diet. Curd rice to South Indians is what rajma chawal is to a North Indian. Curd rice can be made by mixing some rice, curds and salt. But the South Indian style of adding a tempering (tadka) to curd rice elevates its taste. I like to add some grated cucumber and carrots to my curd rice. For me, this south Indian style curd rice served with some pickle is pure bliss. Here goes my recipe of curd rice.
2 cups of cooked rice (pake hue chawal)
2 ½ cups curds (dahi)
½ cup grated cucumber (kheera/kakdi)
½ cup grated carrots ( gajar)
salt as per taste (namak)
1 tbsp oil (tel)
1 tsp mustard seeds (rai / sarso)
1 green chilly, chopped (hari mirch)
½ tsp chopped ginger (adrak)
1 dry red chilly (sookhi laal mirch)
few curry leaves (kadi patta)
¼ cup fresh pomegranate seeds (anaar ke daane)
1 tsp chopped coriander leaves (hara dhaniya)
- In a mixing bowl, add cooked rice.
- Mash the rice with the help of a spoon.
- Add curds, salt, grated cucumber and grated carrots. Mix well. Keep this aside.
- For the tempering, heat oil in a pan.
- Add mustard seeds, chopped chilly, chopped ginger, dry red chilly and curry leaves.
- When they start spluttering, turn off the heat.
- Pour this tempering into the curd rice.
- Garnish with pomegranate seeds and chopped coriander leaves.
- Serve curd rice with pickle.
- Leftover rice can be used to make curd rice.
- Milk can also be added to the rice though I have not added.
- For the tempering, udad dal (split black gram) and chana dal (split gram) can also be added.
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