I had a perception for the longest time that Yoghurt Rice is a simple dish mainly eaten when we have an upset stomach. However after marriage I discovered that Curd Rice is enjoyed as a delicacy in the southern part of India. My husband belongs to that region of India and introduced me to Masala Curd Rice, also known as Taeer (Curd) Chadam (Rice) in the Tamil language. Can be easily prepared when you have had a long day at work, and tastes great with leftover rice.
Spiced Yoghurt Rice
Ingredients
Taeer Chadam
1 cup boiled rice
4 tbsp yoghurt
1/2 cup milk
Salt to taste
1 tbsp Sunflower Oil
1 tsp mustard seeds
1 tsp fenugreek seeds
2 green chillies finely chopped
3-4 Curry leaves
Spiced Bhoondi / Chickpea Fritters for serving
Lemon Pickle for serving
Method
Mix the boiled rice, yoghurt and milk in a bowl and mash well
Heat oil in a tempering wok, add the mustard and fenugreek seeds
Once they start crackling, add the green chillies and curry leaves and fry well
Add this tempering to the rice mixture and mix well
Add salt to taste and keep the mixture in the refrigerator
While serving, add Bhoondi and serve with lemon pickle
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