Thayir saadam - curds, a summer special

Have a few dishes on my camera to be posted and was wondering what it should be today. The scorching heat outside gave me the instant answer - Curds it is!!Homemade Yogurt or curds is my favorite. My mom says that even as a small kid I loved my curds and would just freak out on curd rice any time of the day. Curd rice or Thayirsaadam the South Indian speciality is my post for today.

Made it for lunch yesterday with some homemade yogurt and milk. Yet another quick and easy recipe and best suited for a summer special menu. Making yogurt as I have seen from several non-Indian blogs is considered to be a task in itself and curds or yogurt is generally bought. Here in Indian yogurt making is part of the daily activity. Curds are set every single day in most homes. In Bengal you would find the sweetened curds "Mishti Doi" which can also be had as dessert. Just yummm...Yogurt nutrition I am sure I really need not elaborate on as it is a great source of protein, calcium and is considered to be better than milk.Homemade yogurt is both nutritious and healthy as it is made right in your kitchen in the most hygienic way. I prefer making curds with skimmed milk and do away with all the fat before using the milk for yogurt making. Flavored yogurt is yet another wonderful creation, with so much variety it is one thing that you can just go on with.

Coming back to my curd rice or the "Thayirsaadam", this is one refreshing dish to soothe and cool your body during the summers. An essential part of most South Indian homes, this is a simple and easy dish that is ready in no time.

Ingredients:
Cooked rice - 2 cups
Curd - 1 to 2 tbsp
Milk - 1/4 to 1/2 cup(depending on the consistency you prefer)
Salt - To taste
Ginger - 1" piece (cut into small pieces)
Green chillies - 2 (cut into small pieces)
Oil -1/2 tsp

For tempering:
Curry leaves - a handful
Mustard seeds - 1/2 to 1 tsp
Urad dal- 1/4 tsp

Method:
1-Mix rice with the curd, milk and salt and keep aside for a minute.
2- Take a pan and add the oil. Now add the mustard seeds and when they begin to splutter add in the urad dal and curry leaves. Let the urad dal turn golden. Add the rice, mix well and mash it a little.

Accompaniment: Lime or mango pickle