This simple curd rice is called by so many names – Perugamma or Daddojanum or Thayir Sadam (Tamil Nadu) or Bagala bath. Curd Rice is a must at our home, be it for lunch or for dinner. Even if its only one spoon you got to eat it. It is normally eaten towards the end of the meal as it has a calm, soothing effect after eating our spicy food. At least this is still followed at my parents place. Hubby dear is not so strict about following this rule. When he has non-veg he never prefers to eat this rice. So when I pack his lunch I always ensure he has a cup of curd rice.
This can be prepared in so many variations. We always prepare Curd rice well in advance and chill it. So adding milk and little bit of water is a must to our recipe. Curd actually gets formed during this process, so its not sour. And since it has little water, there is no thready feeling in the rice.
Traditional curd rice is normally seasoned with spices, this is offered as prasadams in Temple. We can go for various other options like adding Mangoes, grapes, pomegranate etc.
How to set Curds can be found here.
Here you go for the recipe.
Rice – 1 cup
Curds (Yogurt) – 2 tbsp
Milk – 100 ml
Ghee – 1 tsp
Mustard + Urud dal + Cumin Seeds- 1/2 tsp
Curry leaves – few
Asafoetida – a pinch
Green chilies – 2
Ginger – 2″
Salt to taste
Finely chopped coriander leaves for garnish
Method to prepare:
Clean and soak rice for 15 mins. Pressure cook it until its soft and mushy. Cool it for a while.
Chop the ginger, green chilies finely. This depends on your taste. I normally use big chuck of ginger as I don’t prefer it. But it can be grated and used.
Add the curds to the cooled cooked rice. Mix well. Then add milk, little water and salt to taste.
Heat ghee in a pan and add the mustard seeds and let them splutter.Then add rest of the ingredients immediately to the curd rice. Don’t let it fry for long. Stir and mix again. Adjust salt.
This makes for a cool afternoon. Normally eating curd rice makes one drowsy, so this is best for a relaxed weekends.
Note: Check the sourness of the curds and add accordingly. Mostly we prepare curds rice in the morning, if its for lunch. So we add less curds, more milk. So the curds get set in the rice.
Rice has to be well cooked. Sometimes, you can pressure the rice along with milk for better taste too.