Curd Rice Recipe / Thayir Saadam / South Indian Curd Rice

Ingredients  

• Cooked rice – 1 cup (mash lightly)
• Thick curd – 2 tbsp (adjust as needed)
• Milk - ½ cup
• Small onion – 10 -12 chopped
• Chana Dal – 1 tsb
• Asafoetida – a pinch
• Salt to taste
• Mustard – 1 tsb
• Ginger – ½ tsb finely chopped
• Green or red chili – 1 slit
• Jeera - ½ tsp
• Curry leaves few
• Coriander leaves few
• Salt to taste

Preparation

• Take a bowl and add curd to cooled rice. Blend well till combined.
• Then add the light warm milk to the rice, mix well.
• Heat the pan with , add mustard after split add cumin, channa and fry until golden, chili, ginger, curry leaves and onion, saute for 2 mins in low flame.
• Finally, add asafoetida and off the flame.
• Now pour the seasoning to the rice and mix well.  Garnish with coriander leaves.
• Ready to serve tasty and quick lunch box recipe Curd rice with any vegetable, pickle, sambar.

Note:

Milk is optional if the curd is fresh as well as the curd rice will serve within an hour. (Use more curd in that stage 1 cup)

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