May 29, 2012

Carrot curd Rice

Carrot Curd Rice / Thayir saadam / Yogurt Rice

( A speciality from Tamil Nadu )

Serves: 2


1 cup (100 g) silky raw rice , washed or leftover 2 cups cooked and cooled rice

2 medium size carrots, grated

2 green chillies , chopped fine

1 cm ginger , julienned

1 teaspoon (5 g) salt

3 cups (600 ml) fresh, thick curd (standard measuring cup of 200 ml / 8 oz capacity)

For seasoning:

2 teaspoon (10 g) ghee

1/2 teaspoon (2 g) mustard seeds

1 teaspoon ( 5 g ) urad dal

1 teaspoon ( 5g ) chana dal

1 spring curry leaves


Cook rice and set aside for cooling.

To the fresh curd add grated carrot, chopped green chillies, ginger and salt. Mix cooked and cooled rice with fresh thick curd and turn over gently.

Heat ghee in a ladle and season with mustard seeds. When they splutter add urad dal, chana dal and curry leaves. Fry on a low heat for 2 minutes and pour over the curd rice.

Stir till well mixed and serve with mango / lime pickle and pappadam / appalam / Potato chips.

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