Wednesday, December 5, 2012

Curd Rice | Daddojanam | Mosaranna | Thayir Sadam

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My week long vacation has made me a bit lazy - am still in a holiday mood so have not been too eager to cook any new dishes after coming back. So here is a post that finds its way from my picture folders where I had saved a few pics which I had taken last month- a good time to clear my drafts and get to cook something new later!
Coming to today's recipe, "Curd rice" is a very common south Indian dish prepared in every house hold and is a comfort food for many.One can have curd rice as a meal by itself or as a part of a meal in the end. I find a bowl of curd rice always comforting especially during summers.I usually make curd rice very simple if I make it on usual days and try to make it slightly rich when I prepare it for an occasion or a party.Few additions like butter and cream will make the curd rice really rich and tasty.Do go through the recipe and notes and opt the method which is convenient for you.
Curd Rice | Daddojanam Recipe:
(Serves 2)

Ingredients:
1 cup normal Raw rice(Sona masuri or equivalent)
1 1/3 cup whole Milk
1/2 cup fresh thick Curd
1 tbsp Butter
2 tbsp cream
1/4 cup Pomegranate kernels
2 tbsp chopped Coriander
Salt to taste
to temper:
1 tbsp Oil
1/2 tsp Mustard seeds
1 tsp Urad dal
1 tbsp Chana dal
a pinch of Asafoetida(optional)
6-8 Cashew nuts,cut into halves
a sprig of Curry leaves
4-5 Green chillies,slit
1/2" ginger,grated

Method:
  • Wash and soak raw rice for 15-20 mins and add 3 cups of water and pressure cook for 3 whistles.Let the pressure drops off automaticlaly.
  • Meanwhile boil the milk and keep it warm.
  • Once the rice comes to luke warm temperature transfer it into a wide bowl and slightly mash it with the back of the ladle.
  • Add warm milk and butter to the rice and mix well.
  • Heat oil in a small pan and crackle mustard seeds and add chana dal,urad dal and cashew nuts and fry until they turn golden in color.
  • Add asafoetida,slit green chillies,grated ginger and curry leaves and fry well.Let the tempering cool down to room temperature.
  • Add curd,salt,pomegranate kernels,chopped coriander to the rice mixture and mix well.
  • Add the tempering to the curd rice and mix well and keep the rice aside for 1/2 hr to 1 hr.This standing time will set the curd rice nicely.If you want to serve it later its better to refrigerate after an hour until the serving time
Serve it as a part of meal or as a meal by itself.Serve it with curd chillies and lemon or mango pickle.
Notes:
  1. If you like curd rice little soft,slightly mash the rice while it is still warm.
  2. Add warm milk and butter to the rice while it is still warm.
  3. If you intend to serve curd rice later after few hours add curd just an hour to the milk-rice mixture before serving.Also refrigerate if needed.
Variations:
  1. You can add grated carrots or chopped cucumber pieces or chopped raw mango pieces to curd rice.
  2. You can replace pomegranate kernels with chopped green grapes or black grapes to the curd rice.
  3. Raisins can be added in the tempering along with cashew nuts to the curd rice.

30 comments:

srividhya Ravikumar said...

delicious..

Home Cooked Oriya Food said...

yummy... lovely clicks too...

WeR SAHM said...

what a delectable treat.... very very yum and appealing .... wonderful clicks....

Veena Theagarajan said...

so yummy .. Can I hv some?
http://great-secret-of-life.blogspot.com

Swathi Iyer said...

Curd rice looks beautiful. Love the pomegranate in it.

Nagalakshmi V said...

been a while since i came by. loving the template, and this simple dish.

Chandrani said...

Very delicious card rice...

Lakshmi Venkatesh said...

Curd Rice is making me hungry.

Priti S said...

Looks so colorful and yum ...delicious comfort food ...nice clicks

APARNARAJESHKUMAR said...

Nice presentation ! who say no to curd rice that decorated like this ?

anusha praveen said...

Love the monochrome food styling and what s to say about curd rice?? Is there any other food that represents comfort food so well other than a bowl of curd rice?

Vijayalakshmi Dharmaraj said...

looking colorful...
PEPPER CHUTNEY
VIRUNTHU UNNA VAANGA

Hamaree Rasoi said...

Really wanna have this now..you have garnished it so well that I am feeling hungry..

Priya R said...

simply stunning pics :) makes me crave for them

sneha kulkarni said...

mosaranna looks delicious!!! i have it almost everyday. :-)

jeyashrisuresh said...

i can't end my meal without this. beautiful clicks

Sushma Madhuchandra said...

eye catching pictures of the heavenly dish!

Suja Manoj said...

Comfort meal,can have this any time

divya said...

Just mouthwatering!

Priya said...

Who can resist to this comforting food, those fried sun dried chillies makes me drool.

Nagashree said...

Vacations mood lingers on, ha? Enjoy. Mosaranna with pomegranate is my daughter's favorite, she can eat it all day.

Shobha Kamath said...

It's a great comfort food. Love it especially during the summers. Nice presentation.

Chitra said...

wow, u have made it really colorful .. Adding butter is new to me..

Uma Ramanujam said...

Just by looking at your picture, I am fulfilled. looks so yummy. Most of the I use pomegranate and green grapes with curd rice and enjoy.

M D said...

Beautiful and delicious looking curd rice. Love that copper based cutlery!

Beena.stephy said...

Yummy . Nice clicks. First time your blog am following u .Glad if u follow me back
www.cookingatmayflower.blogspot.com

Jayasri Ravi said...

Been a while I have been to any blog missed loads of recipes, I too make curd rice just like this, but I have added butter, hope it doesn't have a buttery taste, love to try this tipi will soon be having people around I am going to give this a go, and will let you know

Anonymous said...

thanks for sharing.

Anonymous said...

I followed the curd rice recipe and it was delicious .......thank you for sharing.

V.KUWAIT said...

Tried curd rice today...awesome.

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