Curd rice is an ultimate comfort food for every Tamilian . Every meal ends in this humble dish which is a must to satiate the heart and soul.
The combination of rice and curd, mixed with right proportions of salt and other spices makes it ambrosial, especially if accompanied with potato curry and pickle . It’s a meal in itself and acts as a coolant in the hot summer months. If you have been overindulging in rich foods for a week or so, this is the right food to set right your queasy stomach. Also if you are in a hurry and just don’t know how to quell your rumbling stomach this is a good choice.
Most people in South India use Ponni Raw rice or boiled rice in their cooking ,especially in Tamilnadu. One can use hand pounded rice or other unpolished rice too to make curd rice .
Recipe taken from Cook and see part -2.
- Rice 2 cups,
- Curd 1 cup,
- Milk 1 ½ cups,
- Salt 2 to 3 teaspoons
- Oil 2 teaspoon,
- Mustard 1 teaspoon,
- Curry leaves few,
- Green chillies 2 to 3 (finely chopped),
- Ginger ¼ tsp grated,
- Cashew Nuts (optional),
- Pomegranate arils (Optional),
- Green grapes (Deseeded and cut into two),(optional)
- Coriander leaves (washed well and finely chopped).
- Cook the rice till its very soft. If pressure cooked, cook till 4 to 5 whistles.
- Let it cool a bit.
- Meanwhile , heat small sauce pan. add oil, add mustard, as it splutters add green chillies, ginger, curry leaves and cashew nuts.
- Add curd and milk to the rice, when it’s warm but not too hot, mix well with a ladle and mashing it at times. Add the seasonings and salt mix well.
- The mixture should pulpy.
- Garnish with coriander leaves.
- For festive occasions, add pomegranate arils or chopped grapes to the curd rice .
- Enjoy with Vathakuzhambu, potato curry ,pickles and your favourite chips.