Special Thayir Saadam (Curd Rice 3.0)

Name: Special Thayir Saadam (Curd Rice 3.0)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rice, preferably raw rice; 1 inch piece ginger; 4-5 green chillies; leaves As required Curry; leaves as required Coriander; 1 tbsp Mustard seeds; 1 tbsp Urad Dal; 1 tsp Chana dal; 1 tbsp Roasted Bengal gram; as required Fresh grapes; as required Fresh pomegranate; 3 tbsp Oil, preferably coconut oil; 15 gms Butter; 300 gms Sour Curd; to taste Salt; 3-4 Thayir mulaku or kondatta mulaku; 1 tbsp Ghee; 7-8 Cashews; 10-12 Raisins; 1 carrot grated

Viji Nair @cook_25706827

#myfirstrecipe
#myrecipe

Usually, this is a simple staple recipe at most households, especially prepared by working moms. Here I have given some slight tweaks which take the taste to another level.

#myfirstrecipe
#myrecipe

Usually, this is a simple staple recipe at most households, especially prepared by working moms. Here I have given some slight tweaks which take the taste to another level.

Viji Nair @cook_25706827

#myfirstrecipe
#myrecipe

Usually, this is a simple staple recipe at most households, especially prepared by working moms. Here I have given some slight tweaks which take the taste to another level.

#myfirstrecipe
#myrecipe

Usually, this is a simple staple recipe at most households, especially prepared by working moms. Here I have given some slight tweaks which take the taste to another level.

Saved

Ingredients

30 mins

4 servings

1 cuprice, preferably raw rice
1 inchpiece ginger
4-5green chillies
leavesAs required Curry
leavesas required Coriander
1 tbspMustard seeds
1 tbspUrad Dal
1 tspChana dal
1 tbspRoasted Bengal gram
as required Fresh grapes
as required Fresh pomegranate
3 tbspOil, preferably coconut oil
15 gmsButter
300 gmsSour Curd
to tasteSalt
3-4Thayir mulaku or kondatta mulaku
1 tbspGhee
7-8Cashews
10-12Raisins
1carrot grated

Saved

Steps

30 mins

1

Boil raw rice with salt till mushy. Drain excess water. Add butter and mix well. Leave it to cool.
2

Chop green chillies, ginger and curry leaves finely. Cut and de-seed pomegranate and keep aside.
3

Once the rice cools down, mix in curd. Adjust salt and curd consistency to your family preference. If you wish, you may add more curd to make it into loose consistency. If the curd is too sour, add some milk to adjust.
4

In the meantime, heat coconut oil and add peanuts, urad, chanaand bengal gram and mustard seeds. Once mustard pops and all dals become golden, add curry leaves, ginger and green chillies. Pour this on top of prepared curd rice mix.
5

Add pomegranate seeds and grapes and mix well. Garnish with grated carrot and coriander leaves.
6

Heat ghee. Fry cashew nuts and raisins and pour on top. Enjoy the tantalizing taste of this curd rice with pickle, pappad and thayir mulaku fried.
7

This is an absolute wholesome meal, especially during summer. The fresh fruits add a burst of freshness in every bite. The butter and ghee takes the simple, humble curd rice to the next level.