Curd Rice / Thairu Saadham

Thanks to all friends who sent me New year wishes, sorry for not responding to you all promptly.
I was in hangover of some unexpected holidays that hubby and kids got. So I don't feel like posting any thing in the blog..Still don't have a plan to post what, this time..There are few recipes in the draft, some veggies, a cake, a payasam, some sweets and nons. Thats all. A lot of dining out has made me think about some simple dish, very very simple..Yeah, it is here.A tasty curd rice from our friend Lalitha is waiting for me (and you).Don't worry about the "muslim style" curd rice,our friend is a typical pattar woman (Tamil Brahmin) coming from "Kalpathi".She has prevented me from writing about her, other wise I will need a big part of my post to write about her.Ok,lets forget all the chickens and parottas , prepare the yummy curd rice this time.. :)



She told me to put this as my own recipe, but I don't want to do it.Read her own words..

That is, first cook rice(pachari choru okay, not motta chaval), after it becomes cold, add boiled and cold milk not the curd, mix well the rice and milk, after you mix well, add sufficient salt and a little curd(actually 75% milk and 25% curd to be added). Then do seasoning. I will write 2-3 types of seasoning.
1. Season with mustard, green chillies, ginger, curry leaves and coriander leaves
2. All items as in 1 + add a pinch of asaefotida powder(kaayappodi)
3. Mustard & Kondatta mulaku(Actually Kondatta mulaku should be fried very well, nalla pole black aavanam)


You try all these 3 methods first. S will like all these curd rice.Any method you make, after seasoning and everything is finished, just keep it for 3 - 4 hours to set and then use it. It will be delicious!