Curd Rice

Curd rice in summer is very welcoming because it cools you down.This is a traditional dish in South of India made during festivals and even on other days too.In Andhra it is called "dadhojanam" and in Tamil Nadu itis "tayir Sadam".It is a favourite prasadam served in most Balaji temples. There are many variations to the basic recipe. To make it more nutritious and colourful,vegetables like grated cucumber,ghrated carrots,boiled corn, sprouts, seedless grapes, pomegranate etc can be added.To make it more spicy,curd chillies and more green chillies can be added.This will be enough for three to four people.

Ingredients	Quantity
Rice	½ cup
Curds	2 cups
Milk	2 cups
Chopped Green Chillies	1 tbsp
Bengal Gram Dhal ( Channa Dal )	1 tbsp
Mustard Seeds	1 tsp
Red Chillies	1 or 2
Curry Leaves	a few
Chopped Coriander Leaves	2 tbsps
Grated Cucumber	&3189; cup
Grated Carrots	2 tbsps
Green Gram Sprouts	2 tbsps
Oil	1 tbsp
Salt	to taste
Curd Chillies (Perugu Mirapakayalu)	4 or 5

Method

1. Cook rice in a pressure cooker till it is soft.


2. Take the rice in a large bowl and cool it till it is luke warm.


3. Mash the rice a little with a potato masher so that you do use your hands.


4. Add salt,milk and curds and mix.If more milk is required it can be added.The consistency should be a litte running as the rice will absorb the liquid after some time.Also if you mix the rice when it is very hot it will absorb more liquid.


5. Add the cucumber,carrots,sprouts and a tablespoon of coriander leaves and mix.


6. Take a pan and heat the oil and add the seasonings like channa dhal,urad dhal,mustard seeds and red chillies.When the mustard leaves splutter, add the curry leaves and turn off the heat.


7. Add this seasoning to the mixed rice and mix again.


8. Fry the curd chillies seperately and keep it aside.


9. Since more milk has been added, the rice can be kept for ten to fifteen minutes outside and then kept in the refrigerator to cool.To eat it instantly only curds can be added. No need to add the milk then.


10. To serve, garnish the curd rice with chopped coriander leaves,curd chillies and grated carrots or pomegranate seeds.

NOTE
In case one does not have time to make it instantly and if you want to eat it the following day or in the evening, the same procedure can be followed but the rice will have to be mixed with only milk and only a teaspoon of curds so that it will set by the time you want it and will not get sour.Try it!