Summer lunch recipe, Curd rice Thai sadam
Curd rice is a cooling food, and reduces pitta in summer.
Ingredients for Curd rice
Cooked rice: 1 cup
Yoghurt: 1cup
Pomegranate seeds: 1 teaspoon
Coriander leaves: a few, chopped fine
Curry leaves: 5
Urad dal: 10 grain
Gram dal: 10 grain
Asafetida (Heeng): a pinch
Ghee or butter: 1 teaspoon
Green chilly: 1/2 chilly chopped fine
Mustard seeds: 1/4 teaspoon
In a bowl, mix cooked rice with yoghurt and salt to taste.
Heat a pan. Add ghee/butter, mustard seeds, urad and gram dals, green chilly, curry leaves and heeng. When the seeds crackle, switch off the heat and pour it over the rice and yoghurt kept in a bowl earlier. Mix well. Add pomegranate seeds and coriander leaves. Serve cold or at room temperature with a salad, papad/chips, pickle and cooling drink of Imli Pana, Mango pana or sugarcane canny.
