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/ Ipot
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 ( can use Greek yogurt)
Salt
Ghee - 3 tsp
Oil - 3 tbsp
Asafoetida - 2 tsp
Mustard Seeds - 1/4 cup
Ginger - 5 inches finely diced or grated
Green Chilies - 12 ( medium spice) diced
Salt
Curry Leaved - a few strands
Cilantro - 1/2 cup chopped
Preparation:
2. Add the required amount of water plus 2 cups of milk and cook the rice until it is well done and almost mushy.Note: If using Ipot cook in rice setting.
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, asafoetida, dry chilies, green chilies and curry leaves.
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. Add cilantro to garnish.
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.
Best to mix closer to eating time so the rice does not suck all the yogurt and become cakey and dry.
5. Heat the seasoning wok with some oil and ghee. Season with mustard seeds, asafoetida, dry chilies, green chilies and curry leaves.
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. Add cilantro to garnish.
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.
Best to mix closer to eating time so the rice does not suck all the yogurt and become cakey and dry.
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
ReplyDeletetruly nothing on this earth to beat the tasty curd rice which is truly comforting and delicious one pot meal.
ReplyDeleteCurd rice looks super cream and rich,love the addition of sour cream here..
ReplyDeletenothing beats this rice.. very comforting
ReplyDeleteCannot imagine ending a meal without this..
ReplyDeletethis is very very comforting food of all time....
ReplyDeleteComfort food, this is the way I prepare it for parties..
ReplyDeleteWow!! Its a nostalgic feeling, in the terrace, sitting around amma, listening to her stories, thayir sadam..I miss my mom here..maa..ILU..
ReplyDeleteLuks yumm and very tempting.
ReplyDeleteWow the most comforting food on summer ever :)
ReplyDeleteSrimathi, this thayir sadham romba super. Missing my mom .
ReplyDeleteLooks yummy and lovely.. Great clicks too :)
ReplyDelete