An all time favourite that can give the Nirvana attained look for any TamBrahm is without any doubt the delicious Thaiyr Sadam | Curd Rice. Amma makes the most delicious Thaiyr Sadam that I have tasted so far! Guess its the magic of her fingers!
This is so heavenly that this is also made as prasadam and is usually considered a favourite of Lord Hanuman!
Ingredients:
1/2 cup Rice, raw
1 cup Dahi | Curd, thick
1/2 tsp Adrak | Ginger, finely chopped
A pinch Hing | Asafoetida Powder
1/2 tsp Channa Dal
1/2 tsp Rai | Mustard Seeds
4 Kadhi Patta | Curry Leaves
1 tsp Oil
1 tsp Fresh Dhania | Coriander Leaves, finely chopped
10 Fresh Anar Dana | Pomegranate Seeds
4 Kaju | Cashew nut - optional
To taste Salt
1 cup Dahi | Curd, thick
1/2 tsp Adrak | Ginger, finely chopped
A pinch Hing | Asafoetida Powder
1/2 tsp Channa Dal
1/2 tsp Rai | Mustard Seeds
4 Kadhi Patta | Curry Leaves
1 tsp Oil
1 tsp Fresh Dhania | Coriander Leaves, finely chopped
10 Fresh Anar Dana | Pomegranate Seeds
4 Kaju | Cashew nut - optional
To taste Salt
Method:
- Wash the rice and pressure cook for 4 whistles. Water used is for 1 part of rice, 4 parts of water.
- When the cooked rice is of manageable heat, mash it nicely.
- Mix the curd and blend it well with the cooked rice. Adjust the consistency as per your preference.
- Add the ginger, hing, salt and dhania leaves. Mix well.
- In a small kadhai, heat the oil and fry the Cashew nuts. Keep the fried Cashew nuts aside.
- In the same kadhai add the rai, channa dal and curry leaves and when they splutter, mix the tempering into the Curd Rice.
- Garnish with fresh Pomegranate Seeds and fried Cashew nuts.
- Serve and relish!
Very tasty and easy to make. Amma used to pack this up when we used travel by train during the school vacations!
We have used:
1. Tamil Ponny Rice
2. LG Hing Powder
3. Borges Olive Oil - Light
4. Tata Salt Lite
About C R Meena
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