Milk and mild products have had major significance in Indian diets from time immemorial. One form or the other of milk like curd, sweets, lassi have been a major part of Indian diet acting as a coolant and a form of good nutrition. While the South Indians use curds as a major part of meals, in North India this can be seen in the form of lassi. The impotance can be understood by the fact that some temples offer dhadhojanam or tempered curd rice as a prasadam or offering to appease the Gods on a daily basis. This preperation is not only tasty and cooling but is also laden with spices which gives it ayurvedic properties. If you have upset tummy after a long journey or a weekend of bingeing, this dish certainly helps in cleansing the stomach and giving a good feeling.
Ingredients (Serves 2 people):
To make this you would require:
Rice and curd-as per requirement.
Salt-to taste.
For the tempering:
Oil/ghee-1 tbsp
Bengal gram dal/senaga pappu/chana dal -1/2 2tsp
Urad dal/minappa pappu -1/2tsp
Mustard seeds/ avalu : 1/4 tsp
Cumin seeds/jeera : 3/4 tsp
Methi seeds/fenugreek seeds/menthulu :1/4 tsp.
Dry red chillies : 1-2
Hing/asafetida : a pinch
Green chillies : 1-2 or according to taste
Grated ginger:1/2 tsp
Curry leaves : few.
Turmeric: a pinch.
Chopped Corinder leaves: 1 tbsp
Salt : to taste
How to make it:
Mix curd with rice. Add salt to the rice and keep aside.
Heat oil/ghee in a kadhai. When the oil/ghee is sufficiently hot add the bengal gram and udad dal, fry for a few seconds till they change colour. Now add the mustard seeds and let them splutter. add the jeera and fry for a second.
Add the red chillies and red them fry for a bit. They should not turn dark. Now add the coriander seeds, fry them and add the hing. Fry till aroma of the hing starts coming out. Add the green chillies and let them fry.
Add the grated ginger and let the raw smell disappear. Now add the curry leaves turmeric and chilli powder if you wish.
Switch off the stove and add chopped coriander.
Now add the seasoning to the curd rice mix well check seasoning and serve with a mixed pickle or any pickle of your choice.
Hint: To maximise the flavour of this dish you can refridgerate and serve it.
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