Curd rice (Thayir Sadham)

The dish most suited for travel is Curd rice.It is an important standard recipe taken at the end of every lunch or dinner in South India.Curd rice, a comfort dish takes away all the aftermath in heavy spicy meal.This is one among the prasadhams given in most of the temples in South India.
Ingredients required:

• Sadham (Boiled rice) - 100 gms
• Thayir ( Fresh Curd) - 3 tbsp
• Paal (Boiled Milk) - 1 cup
• salt
• Pachcha milagai (Green mirchi) - 1 no
• Inji (Ginger) - a tbsp (sliced to small pieces)

For Seasoning: 

• Kadugu (Mustard)
• Perungayam (Asafoetida)
• Karuvepillai (Curry leaves)
• Koththamalli (Coriander leaves)

Method:
- Boil the rice and smash it to paste with a spoon (do not grind in mixie)
- Add curd, ginger, green mirchi,salt . mix it well.
- Now pour the milk and mix.
- Heat oil in a pan , add mustard,asafoetida,curry leaves.
- Add the seasoning to the curd rice.
-Curd rice should be in semi-solid state ,so, if required add milk.
curd rice is ready to eat....................Serve with pickle or potato fry.  


Note: Adding milk will help to maintain the taste of the rice without any sour smell.