Curd rice is very popular in southern india.It is called Thayir sadam (தயிர் சாதம்) in Tamil. In Karnataka it is called Mosuranna. Lunch or dinner is incomplete without curd rice. Curd rice with pickle is a great combination. It can be packed for lunch boxes to school and office.Curd rice is also offered as prasadam (Daddyojanam) in many temples of south india. There are two ways to make it. 1. Simple curd rice(தயிர் சாதம்) can be prepared with steamed rice and plain curd and then tempering with mustard seeds,curry leaves and chili. 2. In this method we use rice and milk in the ratio 1:5. Then little curd is added so that it will ferment and give creamy texture. Generally this type is made for functions like marriages. It is called Bagalabath in Tamil Nadu. This video explains the procedure to make Bagalabath the curd rice with creamy texture.
Raw rice ½ cup
Milk (1.25 litres) 5 cups
Fresh curd (500ml) 2 cups
Butter 2 tsp
Mustard 1½ tsp
Urad dhal 1 tsp
Channa dhal 1 tsp
Mor Milagai 5-6 nos.
Hing ½ tsp
Shredded ginger 1 tsp
Green chili 2 no. slit
Grated cucumber 2 tbsp
Pomegranate 2 tbsp
Green grapes 2 tbsp
Oil 3 tsp
Preparation time = 10 min
Cooking time = 25 min
Serves for last meal course( 8- 10 members)
Rinse rice with water and drain.Add milk and small quantity of water. Pressure cook for 4-5 whistles.
Cooked rice ( sadam in Tamil ) is ready. Mash cooked rice nicely when it is hot.
Add 1 cup of hot milk in mashed rice and mix well
Again add 1 cup of hot milk and mix well. Add one more time hot milk and mix. Both rice and milk should be hot while mixing Step 5 Keep aside for 15 minutes. Let it come to room temperature. Step 6
Add curd, salt and hing and mix well. Set aside for 1 hour.
Tempering of mor milagai,mustard,urad dhal,channa dhal,ginger, green chili and curry leaves
Add green grapes,pomegranate and shredded cucumber. Mix well Curd rice ( creamy) is ready. It tastes delicious.