DINNER IN A JIFFY! PART 1

No matter how much you love cooking and no matter how therapeutic the whole process of chopping and stirring might be, there are some days you just don't want to cook an elaborate meal, the days when you want your dinner in a jiffy and you want to throw your legs in air and watch a good movie. And on such days I have the perfect comfort food, that is yummy and easy to prepare!

What would be the fastest dish to rustle up, you may ask? Well, on days like these, I love cooking a one-pot meal. There's Khichdi, for one, which some of you may know as a subtly flavoured lentil and rice preparation. There are many versions and plenty of variations to Khichdi itself (We'll go into that later).  Then there's the famous Maharashtrian dish Masala Bhat or Spicy Rice with vegetables. I make a quick Egg Fried Rice with left over rice or a Indian style Fried Rice... I could go on and on!

I think for now, I will come to a dish I love and is easier than the above-mentioned ones. The South Indians call it Thair Sadam, which is Curd Rice. Basically it's a yummy mixture of spiced, sour yoghurt and rice. You can eat it just the way it is with some Achar (Spicy mango or lemon pickle or chili pickle), and if you aren't feeling that lazy, then with Aloo Fry (Fried Potaotes... the recipe and pic to follow soon for this)! Having practically lived in my best friend, Tam-Bhram, Niranjan Iyengar's house, I have eaten this dish many a times, cooked by his Paati (grandmother) and his mother and aunts. I also have fond memories of Kiran Aunty cooking this with her famous Aloo Fry! The following recipe is my version inspired by these influences, and I will be eternally grateful to them! 

Enjoy this Thair Sadam!

THAIR SADAM or CURD RICE

Ingredients:

1 cup cooked rice (Could be leftover... I prefer it slightly softer and mushier than the usual rice)

400 grams curd

A large pinch asafoetida

1 Tsp. Mustard seeds

1 Tsp. Cumin Seeds

3 whole, dried red chilies

1 Tbsp. Channa dal

1 Tbsp. Urad Dal

2-3 finely chopped green chilies

1" piece ginger, finely chopped

Finely chopped coriander leaves

Curry leaves

Salt to taste 

1 Tbsp oil or pure ghee

METHOD:

Cook rice or take leftover rice and mash it. Please don't mash it to paste. You're not making a rice mash! Add the curd to the mashed rice and mix it well. Add chopped green chilies, ginger, some coriander, salt and mix well. Heat oil in a small pan and when the ghee or oil is hot, add asafoetida, channa and urad dal. As soon as the lentils turn a golden brown, break each dried red chili into two and add to the pan. Add mustard and cumin seeds and let them splutter. Now add the curry leaves and add this mixture quickly to the curd and rice mixture. Garnish with remaining coriander leaves and serve hot or cold with achar or aloo fry!