Curd Rice (Dahi Butti, Thayiru Choru, Mosaranna, పెరుగు అన్నం)

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No south Indian meal is ever complete without Thayir sadam or curd rice. Thayir sadam or Curd rice is one food item, which is a part of a lavish exotic menu as well as a simple “sattvic” menu. In many temples, curd rice is made as an offering (Prasadam) to the God. In the world famous Tirumala temple, though the ladoos are popular and the devotees are given many prasadams, the offering or the Prasadam to the main Lord is curd rice. That is the vitality of curd rice in the south Indian menu.

During my first year of college, we had to take lunch boxes to college, as the engineering department was far away from the hostel. My preferred choice for lunch was always curd rice. I made my own variations in it with my creativity and relish it every day. Some days I would add chopped cucumber or grated carrots or raisins or raw mango and even pomegranate. My personal favorite those days was curd rice topped with pomegranate with vadu manga or ready-made paruppu podi or curry leaf podi. Like me, my children also prefer curd rice for dinner and they prefer to eat with potato fry or vathakulambu.


Try this creamy, delicious and healthy rice variety and your children will also become a great fan of the same just as mine.

Recipe For Curd Rice

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 3-4
Ingredients
  *  Rice - 1 cup
  *  Water - 3 cups
  *  Cold Milk - 1.5 cups
  *  Curd - 1.5 cup
  *  Cream - 2 tbsp
  *  Salt - as needed
  *  Cilantro - handful (finely chopped)
For Tempering
  *  Oil - 1 tbsp
  *  Mustard Seeds - 1/2 tsp
  *  Channa Dal - 1 tsp
  *  Urad Dal - 1 tsp
  *  Dry Red Chilies - 2
  *  Green Chilly - 1
  *  Ginger - 1/2 "piece (minced)
  *  Curry Leaves - 1 spring
Method
  1).  Cook the rice with 3 cups of water and some salt. We need overcooked rice which gets easily mashed up. (Tip: If you have leftover rice, just reheat it with some additional water.)
  2).  Once the rice is cooked, mix and mash up part of the rice.
  3).  Add the milk and keep mixing till all the milk gets absorbed by the rice.
  4).  Once you add the cold milk, the rice will cool down. If it is still hot, wait for it to become lukewarm before you add the curd. This will prevent the curd from curdling.

  5).  Add the cream and yogurt and mix well.
  6).  Heat oil for tempering in a small pan and splutter the mustard seeds.
  7).  Add the channa dal and urad dal and wait for it to turn reddish brown.
  8).  Now add the dry red chilies, curry leaves, finely chopped green chillies and finely chopped ginger. Fry for a minute. (You can add some raisins and cashews too.)
  9).  Add this to the curd rice. Also add the finely chopped coriander leaves and mix together.
 10).  Curd rice is ready to be served. You can also garnish it with more chopped cilantro or grated carrots or chopped cucumber or fresh fruits like pineapple, pomegranate, grapes, apples


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Serving Suggestions
  *  Most curd rice lovers like to enjoy it all by itself without any side.
  *  In South India, Thayir Sadam is typically served with spicy pickle.
  *  Some people like to have curd rice with some spicy gravies like chicken curry, sambhar, pulikulambu etc.

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Variation
  *  The Maharashtrian variation of Curd Rice (also called Dahi Bhutti) is mildly sweetened with 1 spoon of sugar.
  *  You can substitute rice with semiya and make "Curd Semiya".
Tips
  *  If you do not like tiny pieces of ginger and green chilly coming in your mouth, just make a paste of it before adding to the curd rice.


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