Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Curd rice is a South Indian dish prepared with soft cooked regular rice and homemade curd (Indian yogurt).
Today we are preparing sama curd rice for vrat (festival) fasting for the Navratri festival, a 10-day celebration of one of the most revered Hindu festivals observed in the honour of Goddess Durga.
As this is a recipe for fast, we are using sama or barnyard millet as a substitution for regular rice (rice is one of the foods that is not allowed during fasting). Curd or yoghurt is allowed during fasting.
Sama curd rice and the usual curd rice are always served after they are well chilled in the refrigerator. If you notice that the dish has become too thick when you are ready to serve (barnyard millet keeps absorbing water over time), add some yogurt, mix well and then serve.
Do try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
- 1/2 cup sama ke chawal (barnyard millet)
- 1 cup water
- 2 tablespoons desi ghee (clarified butter)
- 2 tablespoons raw peanuts
- 2 sliced green chillies
- 1 teaspoon ginger paste (optional)
- 10-12 kadi patta (curry leaves)
- 1.5 cups thick dahi (yogurt)
- 2 teaspoons hara dhania (cilantro)
- 1 teaspoon sendha namak (rock salt)
- Wash the barnyard millet a few times until the water is almost clear. Strain out the water and set the millet aside.
- Keep a pan on low heat. Add in the water and the washed barnyard rice. Raise the heat to medium-high, stir the rice and let the water come to a boil.
- As soon as the water comes to a boil, reduce the heat to low and cover the pan with a lid. Cook until the water almost dries up and the rice is soft yet moist (about 5 minutes; keep checking for doneness). If the rice is undercooked and the water has almost dried up, add a little water and continue cooking. When done, transfer the rice to a plate, spread it a little and let it cool down.
- Prepare the tempering: Keep a pan on low heat, add the desi ghee and let it get hot. Add the peanuts, green chillies and ginger paste. Saute until well roasted.
- Add the curry leaves. Mix well and put off the heat. Set the tempering aside.
- We will assemble the dish now. Put the cooked rice in a mixing bowl, add 1 cup yogurt, cilantro and rock salt. Mix well. If the mixture is dry add another 1/2 cup of yogurt. Mix again.
- Add in the tempering and mix well. Keep the sama rice dish in the fridge to chill. Serve when chilled.
© 2022 Rajan Singh Jolly