Curd Rice is a popular South Indian variety rice which is a must for lunch. Curd rice can be served as plain or can be tempered with curry leaves and mustard. In Tamil, we call it as Thayir Saadam (தயிர் சாதம்), in Telugu it is daddojanam and Bagala Bath a fancy name given for curd rice in TamilNadu.
You must be thinking why would someone need to know how to prepare this simple curd rice? Even the small addition or removal of ingredients makes a great difference to a dish. Today I’m going to share how to prepare creamy tempered curd rice as we get in hotels. Most of them think by mixing steamed rice along with curd we get the proper curd rice. But that is not true. In order to get the creamy texture, we need to add the proper proportion of curd and warm milk. Here warm milk is added to get a creamy texture and also to prevent the curd from turning sour.
Usually, most of us pack curd rice for lunch. If you pack in the morning naturally curd turns sour in the afternoon. In order to prevent that we need to add warm milk along with curd. While mixing the steamed rice, the rice should be warm enough, curd should be at room temperature and milk should be warm. This is the secret to get the creamy curd rice. If you mix it in this proportion your curd rice will never turn sour. I like this simple method of tempering as shown below. In hotels, they add pomegranate or grapes to make it appear attractive. If you want to add those always add this while serving. Do not mix in advance. This curd rice tastes heavenly when had along with any pickles. Now let us see how to prepare this recipe.
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Delicious and creamy curd rice/thayir saadam is ready to relish.
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