Friday, April 29, 2016

Yogurt Rice | Thayir Sadham

Blogging Marathon# 63 -Journey through the cuisines: Day 25
State: Tamil Nadu
Dish: Yogurt Rice

Guess what, it is time for the last but one dish on this month's Mega Marathon. After traversing through four states of India, I will end the journey tomorrow with the letter Z. For today, the letter is Y and my state of choice is Tamil Nadu. I hate to stereotype a state or a group of states with their food habits but I must admit that the southern states have the best rice dishes in the country. While their lemon rice is such a delight, the bisibelle bhaat is no less. The coconut rice, tamarind rice, biryani and so on. The list of deliciousness is endless! 



Out of all the rice dishes, Thayir Sadham or Curd rice is a common dish. While most rice dishes are served warm, this recipe is served chilled. A humble combination of rice, yogurt, milk and vegetables, the rice is tempered with urad dal and curry leaves. Serve a South Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes!

And of course, a Tamil Nadu state roundup of recipes is complete without a rice dish, so I chose this one for Y. My mom used to make yogurt rice with all the ingredients of the traditional recipe except milk. I read a lot of recipes online and all of them had milk as a common ingredient. So I decided to add it and was really happy with the result. Also, while we never mashed the rice, mashing them and mixing with milk and yogurt gave a really good combination. 



Ingredients


Rice 1 cup

Onions 1/2 medium
Green Pepper 1/4 medium
Red and Yellow Pepper 1/4 medium
Carrot 1/2 medium
Cucumber 1/4 medium
Yogurt 1 1/2 cup
Milk 1/2 cup
Salt, Cumin powder
Cilantro



Tempering

Curry Leaves 3-4
Urad Dal 1/2 tsp
Mustard seeds a pinch
Cumin seeds a pinch
Asafoetida a pinch
Dried red chilli 1-2
Oil 1 tbsp



Method

Cook the rice in 1 1/2 cup water. Cool and set aside. Make fine dice of all the vegetables. Mix yogurt and milk and set aside.


When ready to make, mash the rice lightly. Mix in salt and cumin powder. Add the vegetables, yogurt and milk mixture and mix well.


In a tempering pan, heat oil. Add mustard seeds, let them splutter. Then add asafoetida and cumin seeds. Once they splutter, add curry leaves, urad dal and dry red chilli. Let the chilli pop and then the dal become golden colored.


Add the tempering on the mixed rice and blend in. Top with cilantro and serve chilled.








10 comments :

  1. Curd Rice is presented so well Smruti, fantastic choice...

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  2. Such a colourful looking curd rice. I can live only with this for days..

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  3. Catchy and very pleasing yogurt rice, wow, such a fabulous clicks, very tempting plate.

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  4. A comfort dish indeed. That addition of peppers to yogurt rice is new but the dish looks so colorful and inviting.

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  5. Comfort dish.. Thayir sadam and maavadu - ahhh heavenly combo. Great pick

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  6. I am not a big fan of plain rice and yogurt but love this tempered yogurt rice. It is so comforting and soothing with a mild flavor..

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  7. A comforting and delicious Tamil rice preparation.Lovely pictures.

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  8. Such a comforting rice, love the addition of peppers.

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  9. I'm literally drooling looking at your curd rice. It looks so colorful and inviting.

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  10. I love the way you have presented the curd rice, looks delicious and tempting.

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