Curd Rice, Thair Sadam, Mosaranna, Peruguannam, Dahi Bhat etc are few of the names by which this comfort food is known. Curd rice is my daughter’s favorite. She can live on curd rice morning, day and night.
Lunch on no day is complete without a serving of curd rice. Though, on day to day basis, we just take some rice in our plates and mix it with curd or buttermilk and have it with some pickle. Curd Rice as such is reserved for special occasions. Also leftover rice is usually converted into curd rice and you really don’t know where the otherwise not so appetizing rice went.
Though most people might know how to make this really simple dish, nevertheless I wanted to do a post on this all time favorite of my family – Thair Sadam
Ingredients (Serves – 2)
1. Cooked White Rice – 2 Cups
2. Curds – 3 cups
3. Milk – ½ cup
4. Green Chilly – 1 chopped
5. Salt to taste
1. Mustard Seeds – 1 tsp
2. Urad Dal – 1 tsp
3. Channa Dal – 1 tsp
4. Asfoetida – A Pinch
5. Curry Leaves a few
6. Vegetable oil – 1 tsp
Mash the cooked rice very well with the back of a flat ladle. Add green chilly, salt, milk and the curds and mix well. Heat a pan with oil, add mustard seeds, when they crackle add the urad dal and channa dal and fry till brown. Lastly add asfoetida and curry leaves. Pour this over the curd rice and mix well.
Soothing curd rice is ready to eat. You can serve these with fried Moru Molagas, Sun dried curd chillies instead of pickles as I did.
Note: Thair sadam or curd rice can be made healthier and tastier by adding grated carrots, cucumber, raw mango pieces, fried cashews etc. Pomegranate seeds and grapes can also be added, if you like.