Curd Rice - Thayir Sadam Recipe

Curd Rice is a very comforting and easy recipe. Curd rice is also called as Bagalabath when carrots, cashew nuts, dry grapes, fruits like grapes pomegranate are added so you can make the recipe with your preferred ingredients. Here comes my simple version with stepwise pictures.

Ingredients for Curd Rice (Serves 2 to 3) ·         Rice – ½ cup ·         Milk – 1 cup ·         Yogurt/Curd – 1/4 cup ·         Butter – 2 tbsp ·         Pomegranate – 5 - 6 tbsp ·         Cashew Nut – few ·         Salt to taste ·         Coriander leaves finely chopped To Temper ·         Mustard seeds – ¼ tsp ·         Split urad dal – 1 tsp ·         Channa dal / Kadala paruppu – 1 tsp ·         Green Chilli – 1 finely chopped ·         Ginger – 1 tsp crushed & finely chopped ·         Curry leaves 5 nos

Method:

• Cook the rice by adding little more water and allowing more whistles than you cook normally so that the rice will mash cooked.
• If required mash the rice with the help of the back of the spoon by adding butter when the rice is still warm add salt and warm milk 
• After rice cooled completely add curd.
• In a kadai heat oil, add mustard seeds allow it to crackel then add urad dal and channa dal allow it to slightly brown then add curry leaves and green chilli and ginger. 
  
• Add chopped coriander leaves and  mix well.
• Heat the ghee in a pan, saute cashew nut until color changes and add to the mixture.
• Add pomegranate seeds and mix well.
  

You can also add green grapes, dry grapes, grated carrots according to your preference. Try this recipe and send me your experience.

Notes:

• You can increase or decrease the milk quantity according to the consistency required.
• If your serving it after some hours of preparation it will become hard so during serving add milk according to the required consistency. 
• If you serving after some hours of preparation you can reduce curd quantity by half.
• Use fresh curd.