Curd Rice

A sweet turn of phrase! Much like the famous celebrity Yogi Berra who had said :” nobody goes there anymore because it is too crowded”.

 

It is Marghazhi and still you are fond of curd rice with Thadka of ginger mirchi mustard and asafoetida and of course kadipattha - curryleaf.
Every word you had written here of the curd-rice horoscope is mouthwatering.

2. Immediate thing that comes to mind is olden days when we travel we used to carry packed food and would eagerly look forward to the time of being served thairsadam - curd rice with with vethha kuzhambu or pulikachhal or moremulaghai for touch.

3. I remember my class mate Rajamani would always bring curd rice in stainless steel thooku for his lunch.

4. I remember in the absence of curdomatics , it used to take almost two days to get curd formed at home during peak winter in New Delhi. Then we got tips that to quicken fermentation - the jar of milk with little curd added, need to be kept warm and we used to cover the jar with cardigans or my tortoise neck sweater.

5. Irrespective of geography of our location, a Madrasi South Indian Brahmin would feel a meal is completed only if he had eaten last the curd bath.

6. Curd gives me thought of my mom who taught me to add a spoonful of dahi to the bhindi during frying so that seeds remain intact with in the cut pieces.

7. Sometimes during those days I collect from neighbour little curd to make new curds. Curd rice is good when rice cooked little pasty is used.

8. Whenever it is felt that other foods are disagreeable to stomach for some unknown reasons, it is suggested to eat less creamy curd rice thanks to curds probiotic effect.

9. curds made in pots are far tastier to prepare curd rice than curds prepared in metal containers.

Thanks and Regards.

God Has hidden ghee in butter in curd in milk.

 

Dear Vijiakka,

I enjoyed reading your snippet and realized how much you enjoyed writing this. The love for Thayir Sadam is eternal no matter which part of the world one lives. A few years back, I read a very interesting article of Paramacharya describing the importance of all items regularly taken in day to day life. When Paramacharya described about Thayir Sadam's relevance, he said those who regularly eat Thayir will have strong teeth and don't have to go to dentist. That is the first time I learned about it.

 

Vijima @iyerviji

Nothing can beat thayir saadam.
I love it with or without pickle, fried mor milagai, vathhal kuzhambu poured into the tiny dent, or with any other spicy side dish.

Here is a song dedicated to the Curd Rice.

 

We are not so lucky as your generation Vijima, because now rice is a very fancy thing to have. Doctors are against it, nutritionists are against it, everyone is against it. Even curd, it should be non fat. Food in itself is treated as poison.