Curd rice, flavoured with black pepper and garlic, is one of my childhood favourites and we used to call it Dahi Ghutti in my home. It is prepared in Anantapur and other places (in Andhra Pradesh), but mostly I have seen preparing in my home and my relations' houses. I still remember my childhood times, when we used to make long journeys in trains. We used to pack curd rice and lemon rice with chips and pickle, sometimes chapati or roti as it will not go stale soon. Curd rice will get sour if it is hot summer, so my mother used to add milk and little curd as it will take time for fermentation and it will not get sour. The combination of black pepper and garlic is actually enough for me. If the curd rice gets dry, add a little water and eat. We always try to avoid eating food, which is already cooked and cold and also thinking that what if there is no proper food available.
Curd rice (thayir sadam in Tamil, daddojanam in Telugu) is a big favourite among south Indians and also one of my comfort foods especially during summers. I enjoy this curd rice a lot and is a treat in summer because it is good for our body temperature and stomach. You can pack this for lunch box or for picnic or for journey, as it is eaten cold. It is very easy to cook. If it is hot summer and you are packing curd rice for journey or picnic, then add more milk and less curd, as it will form curd after few hours. If you add only curd and keep it for a longer time, it will make the curd sour. As I stay in London my curd never becomes sour even after few hours because of the cold weather, but still I use both curd and milk. Curd rice is best served with lime or mango pickle or potato crisps. Very simple but delicious to eat.
Preparation time: 10 mins
Cooking time: 10 mins
Serves: 2 to 3
For cooking rice