Thayir Sadam - Curd Rice

#ThayirSadham #CurdRice : We all know that mixing curd, white rice with little bit salt will make a perfect curd rice.
But for packed lunch little bit care should be taken while preparing as curd will taste sour by the time we actually consume it.

Ingredients :

Rice                                    : 1/2 cup
Water                                  : 1 3/4 cup
Milk                                    : 1 1/2 cup
Salt                                      :3/4 tsp ( adjust )
Asafoetida                              : a pinch ( optional )
Ginger                                   : a small piece thinly chopped
Curd                                      : 1/4 Tsp

To temper :
Mustard seeds                       : 1/2 tsp
Red chilly                               : 1 broken into pieces ( optional )
Green chilly                           : 1 nicely chopped

Curry leaves                          : 10 to 12
Oil                                        : 1 tsp

To garnish :
carrot, pomegranate, grapes : small amount ( what ever available ).

Method :

• Wash rice thoroughly.
• Pressure cook rice for 3 whistles and then 3 minutes at SIM position.
• Boil milk and keep aside.
• Put chopped curry leaves into the bowl containing curd.
• Open the cooker after it runs out of steam.
• Mash rice with a ladle.
• Add milk, salt, and asafoetida.
• Mix well.
• Keep a kadai on a stove with a tsp of oil.
• Splutter mustard seeds and then add red chilly, green chilly, and finely chopped ginger.
• Saute for 2 minutes.
• Transfer over prepared rice.
• Add 3 to 4 drops of curd or 1/4 Tsp of curd. Mix well.

Transfer into a tiffin box or a serving bowl.
Garnish with carrot pieces or pomegranate pearls or grapes.
The curd rice will be ready only after 4 or 5 hours.

Enjoy with any pickle, murungaikai sambar or any kara curry like senai kara curry or pavakkai kara curry.