How can I complete my series without our beloved "Thayir Sadam". So for the letter Y and almost at the end of series, I present to you the most savoured dish of the Tambrahm. I fondly recall my grandma while typing this. This curd rice dearly known as "thachi mammu" is the core that brings the family especially all the kids together in one place. Grandma at the centre and the children surrounding her we would have the luxury of being fed under moonlight. Every summer vacation is spent like that. We used to cup our hands and wait impatiently for our turn to come. She used to make a small lump and in the centre either keep mormilagai or vatha kuzhambu and then give it to us. It was so much fun to have dinner this way; licking and slurping with lots of fun stories!
Rice mixed with curd and seasoned with mustard seeds, curry leaves and green chillies.
- 3/4 Cup Rice
- Thayir | Curd as needed
- 1/4 Cup warm Milk
- Salt to taste
- 1 Tbsp Oil
- 1/2 tsp Mustard seeds
- 10-15 Curry leaves torn
- 3 Pachai Milagai | Green chillies
- 1 tsp Ulutham parupu | Urad dahl
- Coriander for garnish
- Pressure cook the rice. The grains should have been mashed well. It should not be separate.
- When the rice is still warm, add the milk and mix well. Then add the curd and salt, mix well.
- Heat oil in a Kadai | Pan over medium high heat.
- Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, green chillies and urad dahl; fry for a second.
- As the dahl turns golden brown, remove from fire. Add a pinch of asafoetida and pour it over the rice
- Finally garnish it with coriander leaves. Check for salt and adjust.
- Make sure that the mango is unripe. The green ones with white flesh is ideal for this dish. If the curd is sour, reduce the curd and increase the milk quantity.
- Add curd as much as needed. Make the rice little loose as it will thicken as it cools. It should be of porridge consistency.
- The rice will thicken with time. So just before serving, add some warm milk or water to it. It will also become sour when kept out for long.
- Refrigerate if you are not using within two to three hours.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63 here.