Curd Rice/ Tamil Nadu special

Telling your family about a friends' achievement gives an uncharacteristic high. It is like reassuring your folks you are in good company. While this is true during your growing years as a student, I went through a similar feeling when I spotted Nandini's cookbook on the bookstand recently. The curd rice recipe below is adapted from her book.

I have ardent fan of curd rice at home and believe that he has karmic linkage with south of India. The idea of simple meal of thoran, curd rice and piece of lemon pickle lifts his spirit.

So when I chose this simple dish to make I had felt the happiness in the air already.

As part of the blogging marathon, we will talk a bit about Tamil cuisine. The food from this state is easily on the world map popular as the Indian food. According to a survey the most popular breakfast across the world is Idli Sambhar. And you would agree that you also fallback on this often.

I wish to cover many more recipes from this state in coming days. The day I made this , I also made Uttapam and tomato kurma. It was one complete meal.

Ingredients
1 cup curd
1 cup cooked rice
1 cup milk
1 cup water
salt to taste
1 tspn green chilli paste (optional)
for tempering
1 tspn mustard seeds
1 pinch of asafoetida
1 sprig of curry leaves
for garnishing
chopped coriander
pomegranate seeds
Method
1) Mix the curd, water, salt and green chilly paste and mix well
2) Add cup of milk to the rice and mash it well using a ladle or masher.
3) Now slowly add curd mixture and continue stirring
4) In a small pan, heat some oil.
5) Add mustard seeds and asafoetida. When the seeds start crackling add the curry leaves
6) Add spoonful of water to this tempering and quickly pour it over the rice mixture.
7) Mix well and refrigerate
8) Garnish with chopped coriander and lots of pomegranate seeds

Serve with lemon pickle