THAIR SADAM - CURD RICE - SECOND TO NONE

[prasad1]

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SINCE TIME IMMEMORIAL in south- the last item of the elaborate lunch or supper meal in south is to have a pyramid of cooked rice -lukewarm - over which in instalments, add few times of ladle of buttermilk (churned and diluted curd) and squeeze rice with dash of salt for a while and then for touch take vadumanga ( baby raw mango soaked in salt and mirchi powder preserved in ceramic jars) or lemon pickle or narthangai .

But curd rice in ready to eat form - preparation is different. U tube floods you with nitty gritty of making it.

If curd or buttermilk is not taken as last item in my meal, throughout day me & my ilk would feel "out of order"
throughout the day or and night and would remain glum & sad as if lost some treasure in life.

My mood could be between terrible and monotony and tend to turn dim witted or and wilted.

Servizi had posted last year about this curd bath in detail and how it was always a part of her food parcel or packet during her rail journeys. She did write highlighting outlining intricacies in making thadka for curd bath.

I could not think of any better topic other than this today and so I thought of this easy item as topic for today.

Here is a link to enjoy dancing recipe carrying curd bath and its platitudes.

Thair Sadam - Curd Rice - Second To None

:hello: THAIR SADAM - CURD RICE - SECOND TO NONE :hello: SINCE TIME IMMEMORIAL in south- the last item of the elaborate lunch or supper meal in south...

indusladies.com

 

[ekaputra]

We regularly add coriander and curry leaves and in the summer months we add even small quantity of grated cucumber. In many restaurants (and weddings too) they add pomegranate beads to curd rice but it does not blend well (in my opinion).

Pickles apart, Vaththal Kuzhambu too goes well with curd rice.

Even when Chappathi/ Roti is the main fare for lunch or dinner, curd rice is always on the menu.

 

[tbs]

We regularly add coriander and curry leaves and in the summer months we add even small quantity of grated cucumber. In many restaurants (and weddings too) they add pomegranate beads to curd rice but it does not blend well (in my opinion).

Pickles apart, Vaththal Kuzhambu too goes well with curd rice.

Even when Chappathi/ Roti is the main fare for lunch or dinner, curd rice is always on the menu.

Even when Chappathi/ Roti is the main fare for lunch or dinner, curd rice is always on the menu.

even cold winter....its must.......even minus 20 degrees.....i prefer throughout year.....i can live without

sambar/rasam.....but curd rice with maahani kizhangu....famous part of palakkad iyers....every week

we buy DESI DAHI IN USA......2 BIG CONTAINERS FROM INDIAN GROCERY...i think...even in

antartica....curd rice must....lol....