The past few days I was feeling so down and sick that I didn’t bother to spend more time in the kitchen. But life goes and lunches had to be packed for the kids so what else but the good old thayir sadam. It always bring fond memories about the summer season for me. Quick to make and easy to pack while traveling, light on the stomach. It is an old friend of all the south Indian families.
Rice – 2 cups
Thick curd – 1 cup
Milk – ¼ cup
Grated carrots – 2 tbsp
Oil – 1 tsp
Chopped green chillies – 1 tsp
Mustard – ½ tsp
Chopped coriander leaves – 2 tbsp
Curry leaves – 1 sprig
Chopped ginger – 1 tsp
Asafetida – 1 pinch
Salt – to taste
Method:
Notes:
Add grated raw mango during the season. You can avoid milk and make the rice with just curd alone. Make sure that the curd is not sour.
Thick curd – 1 cup
Milk – ¼ cup
Grated carrots – 2 tbsp
Oil – 1 tsp
Chopped green chillies – 1 tsp
Mustard – ½ tsp
Chopped coriander leaves – 2 tbsp
Curry leaves – 1 sprig
Chopped ginger – 1 tsp
Asafetida – 1 pinch
Salt – to taste
Cook rice using 5 cups of water instead of the usual 4 cups of water. The rice should be over cooked. Mash the rice well with a pappu gutthi. In a kadai heat the oil. Add mustard seeds, when they crackle add the curry leaves, asafetida, chopped carrots, green chilli and ginger.
Transfer the seasoning to the rice. Add the curd, milk and salt to taste and mix well. Add more milk if required. Garnish with coriander leaves and serve with pickles or coconut thuvaiyal.
Add grated raw mango during the season. You can avoid milk and make the rice with just curd alone. Make sure that the curd is not sour.