A yummy packed lunch during hot summer. Plain Yoghurt seasoned with chillies, ginger, coriander leaves & mustard seeds and mixed with rice.
Servings: 4 Persons
Boiled Rice – 2 cups
Curd – 1 cup
Ginger – 1tsp (finely chopped)
Red dry chillies – 3 nos ( or Green Chillies – 3 nos, finely chopped )
Mustard Seeds – 1tsp
Urad dal – 1 tsp
Asafoetida – ¼tsp
Curry leaves – 3 sprigs
Coriander leaves – 2 sprigs, chopped
Salt – to taste
Oil – 2tsp
Optional Additions: any one or all
– Carrot – 1 grated (Just mix in curd rice)
– Raisins – 3 tsp (fry in oil, while Sautéing Mustard )
– Cashew – 4 tsp (fry in oil, while Sautéing Mustard )
– Pomegranate – 5 tsp (Just mix pearls in curd rice)
Cook rice with 4cups of water; keep aside & let it cool down.
Heat oil in a pan, add mustard & dal, wait till it sputters, add Asafoetida ,curry leaves, chillies, ginger & sauté.
Add the seasoning to to Curd.
Mix Curd, rice, coriander leaves & optional ingredients as per your choice.
Add Salt, if required.
Dole out yummy Thayir Saadam, a must for S.Indians in their every day meal.