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Thayir Sadham /Yogurt/ Curd Rice

Written By Srimathi Mani on Wednesday, June 26, 2013 | 10:34 PM

I thought I will be having a down time after school was out, but the last week had been a very busy one. Making food for get togethers and / or prasadhams ( offerings) kept me busy. All these activities also taught me a lot of things when it came to cooking for a crowd. Curd rice as simple as it sounds,can be tricky. It can absorb all the liquid and become very clumpy easily. After making big batches last week, I have a fool proof, go to recipe to follow next time. This recipe makes a big deep tray full of curd rice that can feed about 75 people. It reminded me of the days my Amma used to make curd rice during summer vacation and feed all my cousins and us in the night while telling us some stories. A staple in south Indian household and one rice preparation I need to understand when making it for a crowd.


Gadgets:

Rice Cooker / Pressure Cooker
Measuring Cups and Spoons
Bowls to place inside the pressure cooker/ rice cooker
Big Bowls
Seasoning ladle
Potato Masher


Ingredients:

Makes - 1 big deep aluminum tray that feeds about 75 people

Rice - 5 cups
Water - 18 cups Plus 3 cups for yogurt sauce
Milk - 4 cups
Yogurt - 4 lbs
Sour Cream - 3 lbs
Salt
Ghee - 3 tsp
Oil - 3 tbsp
Asafoetida - 2 tsp 
Mustard Seeds - 1/4 cup
Ginger - 5 inches finely diced or grated
Green Chillies - 12 ( medium spice) diced
Salt
Curry Leaved - a few strands 
Cilantro - 1/2 cup chopped




Preparation:

1. Wash the rice well in water about 3 times or until the water is clear with mixed with rice. Very important step to avoid

2. Add the required amount of water plus 2 cups of milk and cook the rice until it is well done and almost mushy.

3. Remove the rice and mash it well and allow for it to cool in the aluminum tray.

4. Meanwhile in a large bowl add  sour cream and yogurt. Add enough water to make it resemble dosai batter. Set aside.

5. Heat the seasoning wok with some oil and ghee. Season with mustard seeds, asafetida, dry chillies and green chillies.

6. Mix this into the rice that is set to cool in the tray.

7. Once the rice is cooled add 2 cups of milk and then add the yogurt sauce and mix well.

NOTE: In warm weather or in tropical climates, add more milk and 1 cup of yogurt. If you are going to serve the curd rice in 2 hours, it will be perfect.




12 comments:

  1. getting the perfect curd rice esp for distribution or travel is a huge challenge.. love the texture of the curd rice..should try the addition of sour cream next time

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  2. truly nothing on this earth to beat the tasty curd rice which is truly comforting and delicious one pot meal.

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  3. Curd rice looks super cream and rich,love the addition of sour cream here..

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  4. nothing beats this rice.. very comforting

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  5. Cannot imagine ending a meal without this..

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  6. this is very very comforting food of all time....

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  7. Comfort food, this is the way I prepare it for parties..

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  8. Wow!! Its a nostalgic feeling, in the terrace, sitting around amma, listening to her stories, thayir sadam..I miss my mom here..maa..ILU..

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  9. Wow the most comforting food on summer ever :)

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  10. Srimathi, this thayir sadham romba super. Missing my mom .

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  11. Looks yummy and lovely.. Great clicks too :)

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