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.

Katharikkai Idly Sambar

#KatharikkaiIdlySambar - #BrinjalIdlySambar is one of the best side dishes for hot idly.
There are various versions of #idly sambar.
The taste of sambar differs from person to person because it depends on sambar powder, type of lentil [ dhal ] used and the vegetables. Generally the sambar is prepared with tuvar dhal or green gram dhal.
I usually prepare idly sambar with green gram dhal and the sambar used to be slightly watery than the one done for lunch.
Here is my way of doing idly sambar with #brinjal [katharikkai].

Ingredients :
Green gram dhal ( moong dhal )       : 1/3 cup
Tamarind                                           : 1 small marble size
Brinjal [katharikkai]                          : 1 medium size
Carrot                                                 : 1/2 of small size ( optional )
Capsicum                                           : very little amount ( optional )
Murungai keerai
( drumstick leaves )                           : small amount ( optional )
Small onion                                       : 6 to 8
Big onion                                          : 1 small size
Green chilly                                     : 2
Curry leaves                                    : 8 to 10
Coriander leaves                               : small amount to garnish

sambar powder                              : 2 tsp ( adjust )
coriander powder                            : 1 tsp
turmeric powder                              : a pinch
salt                                                 : 2 tsp ( adjust )

mustard seeds                                  : 1/2 tsp
asafoetida                                        : 1/4 tsp
oil                                                   : 1 tsp

Method :
Soak tamarind in hot water.
Wash dhal and cook in a pressure cooker for 3 whistles.

After opening mash with a cup of water. Keep aside.
Chop brinjal into small small pieces and put in water.
Peel off small onions and big onion, chop inicely and split green chilly lengthwise.

Wash curry leaves, coriander leaves and pat dry with a clean cloth.

Keep a kadai on a stove over slow flame with a tsp of oil.
Splutter mustard seeds, add asafoetida, curry leaves, green chillies, onions in the order.
Saute till onion give out a nice aroma.
Now add cut pieces of katharikkai and capsicum and saute for few seconds.
Now add turmeric, sambar powder and coriander powders.
Saute for half a minute.

Transfer into cooker containing cooked dhal.
Add chopped carrot and salt.
Then add half a cup of water.

Allow it to boil for 5 minutes.
Now squeeze tamarind with a  cup of water and strain tamarind juice into the boiling dhal mix.

Close lid with weight ON.
Cook for one whistle.
Open and transfer into a serving bowl.
Garnish with coriander leaves.


Take hot katharikkai sambar in a shallow bowl.
The float idli in the sambar. Pour some more sambar over the idli.
Add a tea spoon of gingelly oil[ til / sesame oil ] over it.
Enjoy tasty tasty idli with katharikkai sambar!!




Other Idli sambar varieties you may like to try

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Ideas for Breakfast/Dinner

Tiffin Recipes

Murungaikai Katharikkai Sambar

#MurungaikaiKatharikkaiSambar #DrumstickBrinjalSambar :
#Sambar is the main course of Tamilian lunch. It is prepared with thuvar dhal, tamarind juice and vegetables. It is mixed with white rice and taken along with a curry and koottu. Sambar can be prepared with almost all vegetables but some are specially suitable for it. One such vegetable is murungaikai ( drum stick ) and other vegetables are kataharikkai ( brinjal ), mullangi ( radish ), vendaikai ( ladies finger ), chow chow, potato, pumpkin etc.,... . Here let me give recipe for murungaikai - katahrikkai sambar and the quantity is enough for 3 to 4 people.

Ingredients :
Cooked thuvar dhal                         : 3 tblsp
Tamarind                                        : 1 small nellikkai ( amla ) size
Murungaikai                                   : 1 long size
Katharikkai                                     : 1 small size
Carrot                                            : 1/2 of small size ( optional )
Tomato                                           : 1 small size
Murungai keerai
( drumstick leaves )                        : small amount ( optional )
Small onion                                     : 6 to 8
Green chilly                                     : 2
Curry leaves                                    : 8 to 10
Coriander leaves                               : small amount to garnish
Sambar powder                               : 2 tsp ( adjust )
Coriander powder                            : 1 tsp
Turmeric powder                              : a pinch
Salt                                                 : 2 tsp ( adjust )
Mustard seeds                                  : 1/2 tsp
Asafoetida                                        : 1/4 tsp
Oil                                                   : 1 tsp

Method :
Soak tamarind in hot water.

Cut murungaikai into 2 inch long pieces.
Cut katharikkai into long 1/2 inch thick pieces and put in water.

Peel off onions and split green chillies lengthwise.
Cut tomato into 8 equal pieces.
Wash curry leaves, coriander leaves and pat dry with a clean cloth.
Take cooked dhal in a small cooker / pressure pan and mash with a ladle or potato masher adding one cup of water.

Add turmeric powder, Sambar powder , coriander powder and keep pressure cooker on slow flame.

Keep a kadai with a tsp of oil on another burner.
First splutter mustard seeds then add asafoetida, curry leaves, split green chilly and finally onion in the order. Saute till you get nice aroma of onions.

Transfer into boiling dhal in cooker.

Add cut pieces of vegetables.

Now squeeze tamarind with 3/4 cup of water and strain the juice into cooker.

Add salt and close cooker with weight on.
Allow it to cook for one whistle.
Open after the steam subsides and if needed keep on slow flame and allow to boil for 3 minutes.
Now sambar is ready.

Transfer into a serving bowl.
Garnish with coriander leaves.
Take hot rice in a plate and add ladle full of sambar.
Mix well and enjoy with any stir fry / curry of your choice.



You might like to try :

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Variety of Dishes for Lunch

Recipe Index