Curd Rice Recipe | Thalicha Thayir Sadam Recipe

One of the easy, healthy and comforting food. Thalicha curd rice is easy to pack and eat while travelling. Curd rice just requires pickle to make it complete.

CURD RICE RECIPE

Recipe Category: Indian / Lunch
Preparation Time: 10 minutes Cooking Time: 30 minutes Serves: 4

Ingredients:

Raw Rice - 1 cup
Water - 4 cups
Milk - 1 cup
Curd - 1 cup, thick, fresh
Carrot - 3 tbsp, finely grated
Cashew Nuts - 4, broken to fine bits
Pomegranate Seeds - 4 tbsp
Salt - as required

To Temper:
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/4 tsp
Ginger - 1 tbsp, finely cut
Channa Dhal - 1/2 tbsp
Green Chilli - 2, slitted
Curry Leaves - few
Hing - a generous pinch

Notes:

• Amma cooks the rice in milk or some proportion of milk with water. 
• Don't add curd when the rice is hot. 
• I made this for my dad, so added slitted green chillies and removed it before serving. But you can cut green chillies finely and add. 
• Add pomegranate seeds before serving. 

Method of Preparation:

1. Rinse rice in water for 3 times. Pressure cook the rice with water for 3 whistles and 5 minutes in simmer. 

2. Let the rice cool. When it's still warm, add milk and smash it with the back of a laddle or the best way is to use hands. Let it cool completely. 

3. In a tadka pan, temper mustard seeds, channa dhal, ginger, green chillies, hing, curry leaves and grated carrot. Add curd to the rice. 

4. Add the tempered items, broken cashew nuts and salt. 

While serving, add pomegranate seeds and few grated carrot. 

Serving Suggestion:
Any pickle!!! My DH loves it with lemon pickle. 

Sending this to Remmy's Kitchen!!!