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.
Ingredients needed:
Rice - 1 cup
Curds (Yogurt) - 2 tbsp
Milk - 100 ml
Tempering:
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.
Coffee says
The ever refreshing meal.....I love this with raw mango a lot!!!!!
Asha says
I love Mosaranna as we call it.Very refreshing to have around for summer:))
Suma Gandlur says
We all love to eat curd rice. I have my version on my blog.
aruna says
Hi Srivalli, agree with coffee very refrshing with raw mango.
Aruna
archana says
My favorite .I can survive on this:)
Srivalli says
Coffee ..with raw mango thats indeed new to me...thanks...will try it next time...
Asha is it in Kannada they call this?...it sounds good
Thanks Suma ..will check it
Thanks aruna, archana for dropping by.
Suganya says
A timeless treasure of the culinary world :D..This and maavadu is heaven in every bite.
Poonam says
It has been so long since I had this! I like it a lot with raw mangoes or red onions!
TBC says
I just love eating curd rice.I don't add milk though.
Srivalli says
Agree with you Suganya
wow that will be a great combi right Poonam
Welcome to my blog TBC ..and thanks for your comments..
Anonymous says
Today we made your curd rice.It tasted great with mavadu pickle.No words to express the taste of curd rice.Since,it´s so easy to make,we will make it often for sure.Thanks for sharing this recipe and for your help in making us this.
Sherry Cutting says
Thank you Srivalli!