Curd Rice or Yogurt rice

Curd rice / Dadojanam / Perugannam / Thair Sadam ~ Indian recipe

Dear Friends,

Curd rice with lemon pickle or avakaya or with any pickle… mmm… yummy J

With this dish also I remember train journeys when we prefer to take such food during our childhood.

And I won’t like curd smell when I am very young and my mom use to make this and when the flavor of hing dominates I use to eat curd rice. I won’t like plan curd rice.

Ingredients:

Raw Rice                                           – 1 Cup (Sona masori)

Water                                                – 3 Cups for cooking rice and ½ cup while mixing

Curd or Yogurt                                    – 1 Cup

Oil (sunflower/groundnut)                    – ½ Table spoons 

Mustard seeds                                    – ¼ teaspoon or less

Cumin seeds          / Jeera                   – ¼ teaspoon or less

Channa dal / Bengal gram                    – ½ teaspoon

Urad dal / Split Black gram                   – ½ teaspoon

Green chilies                                       – 2 (finely chopped)

Red chili                                              – 1

Curry leaves                                       – 10 leaves (Nearly)

Carrot       (Grated or finely chopped)  – 2 Table spoons (Optional)

Grated ginger                                      – ½ teaspoon

Asafetida or Hing                                 – Pinch (Nearly 1/8^th teaspoon)

Salt                                                    – To taste (½ teaspoon)

Chopped Coriander leaves                   – ½ Table spoon

Grapes                                               – ¼ cup (Optional)

(Any fruits of your choice like pomegranate, apple or banana or mango pieces)

Cashew nuts                                       – ½ Table spoon or more (Optional)

Raisins                                                – ½ Table spoon (Optional)

Milk                                                    – ¼ Cup (Boiled and brought to room temperature)

Procedure:

1. First wash the rice with water twice. Then add the water and you can cook the rice in pressure cooker or rice cooker or by any other source of cooking rice. The amount of water varies for different rice. I used sona masori rice so water will be 1:3 in ratio i.e. one portion of rice with three portions of water. If you use basmati rice then the ratio will be 1:2 i.e. one portion of rice with two portions of water. You can increase the water quantity as curd rice will be good if rice is quite mashie.

2. Once rice is cooked allow it to cool to room temperature. So, that it will be easy for you to mix. Transfer the rice into a big plate or wide mouthed vessel or pan. Add curd and salt and mix the rice. “Do not add curd or yogurt while the rice is hot.”

3. Now in a fry pan add oil, once oil is heated add mustard seeds. When mustard seeds popped up add Jeera, Bengal gram seeds, urad dal seeds stir it for a while when urad dal slightly changes its color switch off the stove or put it in complete low flame. Now add cashew nuts, chopped green chilies, split red chili, curry leaves, grated ginger, hing and grated carrot and mix it. Allow it to cool a bit.

4. Add the above tampering to the rice. Mix it using hand or fork or spoon. Add milk and water if necessary.

Finally Add chopped coriander and fruits and dry fruits if you wish.

Dish is ready to be served.

If you are taking curd rice for journeys in India add more milk than curd. Add ½ cup curd and one cup milk and do not add water and salt. You can add just before eating.

When there is excess rice and we can mix curd with it and next day just you can just give tampering and get a feeling of eating fresh rice.

Hope you will make and enjoy eating this recipe.