Curd Rice (Thayir Saadam)

Hi All,
        I know that I am not regular in posting the recipes in my blog......Sorry for that, was quiet busy with household work but now I promise to be regular and keep updating new and mouthwatering recipes for you all :)

Curd Rice is a popular dish of South India. It is also served as Prasadam in many Temples. Curd rice is usually served at the end of the meal to ease the effect of spicy dishes. Its also know as Aid Digestion.
Came to know about this popular recipe of South India in Bangalore, now it has become a part of our weekly menu planner. I don't  make it daily but once in a week for sure, curd rice itself is a complete meal to be enjoyed.

Ingredients:
1/2 cup raw rice or 2 cups of leftover rice
1 cup yogurt/curd (well beaten)

1 cup milk

Salt acc.to taste

1/2 tbsp grated ginger

1/2 cup pomegranate seeds

2 tbsp fresh chopped coriander

1 small cucumber (finely chopped into cubes) 

1 small onion (finely chopped)

For Tadka/Seasoning:

1 tbsp oil

1/4 tsp mustard seeds

1/4 tsp urad dal (without skin)

1 green chilly (roughly broken into pieces)

Few curry leaves

Method:

• Pressure Cook the rice by adding 1 and 1/2 cup of water. 
• Remove in a large mixing bowl and let the rice cool down to room temperature.

•  When the rice cools down, mash it nicely with the back of the spoon.
•  Add the yogurt and cold milk,  mix it well. (Adding the yogurt to hot rice will make yogurt sour and watery) 

• Now add salt, cucumber, onion, pomegranate seed, coriander leaves and ginger, mix well.

• Heat oil in a saucepan, add the mustard seeds.
• When they start crackling, add dal and saute until golden in colour.
• Add curry leaves and  green chilies. Saute for a minute.
• Pour the seasoning on the rice. Mix well and serve cold.
• Enjoy it with any pickle of your choice.

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