Curd Rice is truly comfort food . Thair Sadam.
A Recipe For Yogurt Rice.
One will need cooked rice, rice cooked really soft.
In a bowl take cooked rice, mash lightly using a spoon.
Add beaten curd| yoghurt, 1 spoon cream, if the yoghurt isslightly sour.
Also add Salt, mix well.
A tempering is added on top, so for it heat one spoon oil, add some mustard seeds, few curry leaves, 1-2 pinch Urad dal, cut green Chillies n cut pieces of ginger, add on top, serve with garnish of coriander leaves.
Eat with pickle n Appalams of South India.
Curd rice also called yogurt rice is a dish of India. Actually of South Indian origin.
The word "curd" as used in India usually refers to
a liquidy, sour, unsweetened yoghurt.
It is most popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.
In the state of Tamilnadu it is so popular that this food is one of the chief offerings to the God in Sri Vaishnavite Temples which later distributed as 'prasadam'.
It is most easily prepared by simply mixing boiled rice and yogurt.
Rice is boiled so that it breaks down, becoming almost like a paste.
Bring it to room temperature.
It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida.
Finally, milk, yogurt, and salt are added.
Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime.
Eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes n also said to aid digestion.
So it is served at the end of the meal.
It is a must in most houses.
It cools your stomach.
Garnish vary with region and range from grated carrots, pomegranate seeds, boondi.
It can be served lukewarm or chilled.
Additional options include a pinch of grated carrot.