Thayir Sadam (South India)

In plain English it is none other than a mixture of curd or curd and rice, yet when it is prepared in a traditional way it includes a little more processing. This rice made breakfast can be served as breakfast, or as a dessert to a main course.

Ingredients

Rice 2 cups

Curd 2 cups

Vegetable oil 1 teaspoon

Milk ¼ cup

Butter 1 teaspoon

Green Chilies 2 (chopped)

Urad Daal 1 tablespoon

Mustard Seeds1 tablespoon

Coriander Leaves 1 tablespoon (chopped)

Chopped Ginger 1 tablespoon

Salt to taste

Asafetida 1 pinch

Water 1 cup

Method §  Boil rice and keep aside for an hour; smash the cooked rice to coarse paste; §  Pour water and allow the paste to cool well. §  Add butter and mix well. §  Add chopped chilies, ginger, salt, asafetida, and keep aside. §  Heat vegetable oil in a frying pan; add mustard seeds to crackle; add urad daal and stir for 20 to 30 seconds. §  Now mix the seasoning to the curd rice; Serve cold after garnishing with coriander leaves.