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Model, actress and TV show personality Malaika Arora was currently in news for her eye injury. The actress had a minor card accident and after days of rest, Malaika is back to work. She also attended Ranbir and Alia’s wedding bash with beau Arjun Kapoor. Malaika is also regularly posting her food stories that we so dearly missed. If you follow Malaika on Instagram, you would perhaps know how big a foodie she is. That’s right, your favourite fitness icon can indulge and how. On Monday, she enjoyed the best of Malyali food, from aplam, thoran, avial sambar to pachadi, her feast sure looked every bit drool-worthy. Looks like her fill for South Indian food was not over, as the next day itself, she chomped on a plate of curd rice. “Curd rice for the win”, she wrote in the caption of the Instagram story that featured a plate of creamy and comforting curd rice. Have a look.
Curd rice is a common South Indian comfort food that is also known to have many health benefits. It is said to be light on tummy, easy to digest and gut-friendly too. The dish originated in India and is one of the oldest delicacies known to the country. While curd and rice are two staples of Indian cuisine, ‘curd rice’ per se is a preparation is prevalent in regions of Tamil Nadu, Kerala , Karnataka, Telangana and Andhra Pradesh; and also in some part of Maharashtra, there of course, it is known as Dahi Bhaat.
In Tamil Nadu, it is known as thayir sadam, in Kerala it becomes tayire chōre, while in Andhra Pradesh and Telangana the dish is referred to as perugannam/daddojanam.
The preparation usually combines curd with rice, a final tadka of mustard seeds and dry red chillies is often poured from top.
In Karnataka, there are two kinds of curd rice. One is the untempered version which is also called mosranna, and is a common feature in everyday meals, especially towards the end. The tempered version is reserved for slightly more important ocassions like weddings, it is also a popular prasadam that is often served in temples.
Curd rice is one of the easiest meals you can make for yourself, especially when you are out of ‘fancy ingredients’. All you need to do is wash rice and add to the pressure cooker. Add salt and water. Let it cook until the rice is soft and mushy, it should take about 3-4 whistles. Once the rice is cool, mix in the curd. You can even fix the consistency by adding water, milk or more yogurt. Next, make the tadka, for which you need to heat the oil. Add mustard seeds, let it splutter. Then throw in green chillies, ginger, curry leaves. Sautee for 30-40 seconds Add the tempering to the rice. Add grated carrots if you want to spruce things up a bit.
Serve in room temperature. Here’s the full recipe. Relish away.
