Servings:
Ingredients
For Cooking Rice & Millet
- ½ cup short-grain white rice
- 2 tablespoon foxtail millet
- 1 ½ cups water
Other Ingredients
- 1 teaspoon table salt
- 1/2 tablespoon Fresh coriander finely chopped
- 1 green chilli medium-sized
- 1 ½ cups full-fat curd or plain yogurt
- ¼ cup full cream milk
- ½ cm piece of fresh ginger chopped
For Tempering
- 1 tablespoon coconut or vegetable oil
- 1 pinch asafoetida Hing
- ½ teaspoon black mustard seeds
- ½ teaspoon urad dal
- 2 dry Red chilies
- 1 sprig of curry leaves
- 1 tablespoon cashew nuts 1/2 broken
For Garnish
- ½ cup pomegranate arils
Instructions
For Cooking Rice & Millet
- Begin by rinsing the rice and foxtail millet thoroughly in a vessel until the water runs clear. I've chosen foxtail millet because it complements the rice and cooks at a similar rate. While short-grain rice is traditional and ideal, you can use any short-grain rice you have at home.
- Soak the grains in excess water for half an hour, then drain the water.
- Transfer the grains to a pressure cooker and add water.
- Cook on high heat until one whistle, then reduce the flame to medium and continue cooking for another 10 minutes.
- Turn off the heat and wait for the pressure to release completely from the pressure cooker.
- Open the lid and transfer the cooked grain mix to an open vessel. Gently mix and allow it to cool to room temperature.
- In a separate mixing bowl, whisk the curd until it's smooth.
- In a tempering pan or ladle, heat oil.
- Add asafoetida (Hing) and mustard seeds and fry until the mustard seeds crackle and turn golden brown. This tempering adds incredible flavors to the curd rice.
- Add the red chillies and fry them again. The fried red chillies impart a slight kick of heat and a smoky note to the dish.
- Now, add the cashew nuts and fry them until they turn golden brown. The cashew nuts add an additional crunch and a nutty flavor.
- Add fresh curry leaves. Your kitchen will be filled with the delightful aroma of curry leaves, enhancing the taste of the dish.
- Pour the curd and milk on the cooked rice, Curd and the rice should be at the room temperature, mix gently.
- Add the tempering into the curd and cooked grain mix. Gently mix the curd rice with a flat ladle or spatula, being careful not to mash the rice. A perfectly cooked curd rice should have visible grains and not be sticky.
- Add chopped ginger, grated carrot, and green chilli. Chopped coriander is optional but adds a burst of freshness.
Assembling
- To add a touch of elegance to your curd rice, consider this presentation method, easy to carry as a tiffin or pick nick.
- Take a glass jar with a lid and layer the curd rice, topping it with the accompaniments. Repeat until the jar is full. You can include the tempering spice, crushed banana chips, and pomegranate in between the layers. They complement the curd rice, providing a sweet burst of flavor that balances the tanginess of the curd.
Serving
- Curd rice pairs wonderfully with mango, ginger, or lemon pickle, enhancing the overall dining experience. You can pack the crunchies in a small pack or jar separately.
- Now, you're ready to savor this refreshing and delightful Thayir Sadam, enriched with the goodness of millets and prepared with love and care. Enjoy a taste of tradition and culinary artistry in every spoonful.
Notes
Key Tips:
- Use full-fat curd for a creamier texture.
- Soak and rinse the grains thoroughly for best results.
- Don't mash the rice; the grains should remain visible and separate.
- Experiment with your choice of millets for a unique twist.
Tried this recipe?Let us know how it was!