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Curd rice with grated carrot

Thairu sadam

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Raw rice (sona masoori)240 g
  • Natural yoghurt (curd)400 g
  • Milk120 ml
  • Carrots100 g (~1 medium)
  • Ginger4 g
  • Mustard seeds½ tsp
  • Curry leaves¾ sprig
  • Sunflower or rice-bran oil2½ tsp
  • Salt¾ tsp
  • Grapes160 g

You need

  • Medium saucepan with lid
  • Sieve or colander
  • Potato masher or fork
  • Box grater
  • Small tempering pan (tadka pan)
  • Sharp knife and chopping board
  • Measuring cups and spoons
  • Lunchboxes with ice bricks

Method

  1. The night before: rinse 240 g rice in the sieve. Put it in the saucepan with 880 ml (about 3½ cups) water, bring to the boil on high, then cover and cook on the lowest heat for 15 minutes, until very soft and the water is gone.
  2. The night before: mash the hot rice lightly with the masher so it is soft and a little broken. Spread it in a box to cool, then put it in the fridge within an hour. Do not add the yoghurt yet; it will turn sour overnight.
  3. In the morning: loosen the cold rice with 120 ml milk, mashing until there are no hard lumps. Stir in 400 g yoghurt and ¾ tsp salt.
  4. In the morning: grate 100 g (~1 medium) carrot and 4 g ginger. Stir the carrot into the rice.
  5. In the morning: heat 2½ tsp oil in the small pan on medium for 30 seconds. Add ½ tsp mustard seeds and wait until they pop. Add ¾ sprig curry leaves and the ginger and stir for 20 seconds, until fragrant.
  6. In the morning: pour the tempering over the rice and stir it through. It should be soft and spoonable; add a splash more milk if it is stiff.
  7. In the morning: pack it cold with an ice brick, always. Put 160 g grapes in a separate compartment, halved lengthways for under-5s.

Tips

  • Curd rice must stay cold until lunch. Freeze a small water bottle overnight and pack it beside the box as a second ice brick on hot days.

Make it easier

  • The night before: Cook soft rice tonight for curd rice; mix with yoghurt in the morning so it does not sour.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Always pack with an ice brick.
  • Contains: milk / dairy.