Thayir Saadham | Creamy curd rice | Rice with yogurt and story about Thanksgiving

“Not all of us can do great things. But we can do small things with great love.”
                                                                                      - Mother Teresa

Hope you all had a lovely Thanks giving and great weekend ! It takes time to settle down after a long week end, usually , to get prepared mentally to face the upcoming week . Not to mention to set right the messy house when you have a hyperactive kid(!)

Though I'm living in US fro the past 5 years, I have never adopted the custom of Thankgiving.
This time also I had no plans to do so until my kiddo shooted some questions at me.Here is the conversation, for you .

Kido : Amma , what's the plan for Thanksgiving meal?
Me: You know, regular lunch.

Kido : But why?
Me : We don't have that in our custom.

Kiddo : You only told me,'if something is good to follow we should take it forward'.
Me:  Yes. But we thank God Sun who helps in harvest by a festival called Pongal/Sankranthi.

Kiddo : Ok, you thank God Sun but what about the rice kernel ? Why don't you thank ?
Me : Blank ... then , Alright let's make it happen this time.

I had made my plans that night so that I can put up everything on the table . Enjoyed making as well as eating vegetable dhum Biriyani, Cucumber raitha, Paneer Tikka, Salad and Pineapple Halwa/Kesari.But as everyone was around me giving no time for me to click, I can't share them here. But soon ,will try to share.

But after some heavy food , shopping at odd times, the entire routine was at toss.That's when your body and mind will long for a simple and soothing food.These are the moments I make creamy thayir saadham ( Curd rice) and simply enjoy with a pickle.This is an authentic recipe which is often served as the final course of meal in any restaurant or house hold.

Ingredients

Rice .......................................... 1 cup
Fresh yogurt /Curd ....................... 2 cups, preferably homemade
Milk ........................................... 1/2 cup, boiled and cooled to room temperature
Butter ......................................... 1/2 tbsp
Salt .............................................. to taste
Fresh curry leaves ......................... 1 sprig
Fresh coriander leaves .....................2 tbsp, finely chopped
Cucumber .......................................1/4 cup, diced
Mustard seeds.................................. 3/4 tsp
Ginger .............................................3/4 tsp, peeled and finely chopped
Green chilli ..................................... 1, finely chopped
Urad dal .......................................... 1/2 tsp
Oil .................................................. 1 1/2 tsp
Mor Milagai ..................................... 2  ( cured green chillies in curd)

Method

• Cook the rice until soft , I pressure cooked with 3 cups water.
• When the rice is still hot , mash it well along with butter and salt with a wooden spoon.
• Make sure that you mash it really as it helps in achieving the consistency.
• After the rice cools down a bit add curd/yogurt and milk.
• Now the rice should look creamy, adjust with curd , milk if you need more .
• Stir in the cucumber and coriander leaves .
• Heat oil in a small wok/kadai .
• Add the mor milagai and saute until it turns brown.
• Add mustard seeds, urad and saute for 30 seconds.
• Once mustard crackles and the urad turns golden brown add the ginger , green chillies and curry leaves and saute for another 30 seconds.
• Pour this tempering over the prepared rice and mix well.

Simple tempering with mustard and urad along with ginger and aroma from curry leaves and mor milagai and crunchy bits of cucumber , oh I'm again salivating as I describe ...

Enjoyed this humble rice with a homemade lemon pickle and I must admit it was a bliss.


Notes

• You can skip mor milagai, if you don't have but it gives a wonderful flavor to this rice.
• You can add some diced fresh grapes or raisins too.
• You can add thinly sliced coconut pieces and grated carrot for a variation too.