Precaution measure 1. Less curd 2. More milk 3. Add small cut pieces of Ginger 4. Add Butter 5. cool the rice and prepare the stuff. 6. Keep a layer of Banana leaf in the box and keep the curd rice cover with banana leave and then lid of the box. 7. Keep the curd rice box in cooler bag or pack along with water bottle. this will preserve your curd rice during summer.
Veni, The solution is simple, the cooked rice should be mushy, if it is grainy the curd rice will be too watery and it wont be nice. Then use laddle to mash the hot steamy rice. While mashing just add 1 tbsp of plain water just to make it loose form. Then add milk generously (atleast half a tumbler) and mix it well (it should be in loosen consistency). Finally add 1 or 2 tbsp of curd and mix it. Do not sue your hands when mashing. In this method i prepare and packs my DH's lunch box daily and he never complains about the sourness....and this is my mom's way of preparing curd rice especially for packing lunch box.
bhucat, I also mix curd rice exactly in the same way as u mentioned (with lots of milk and very less curd) and it worked well for my office / DS school lunch boxes. But, my issue was for a recent road trip..where I kept the dabba in the car trunk and we had packed almost 7-8 before. Also the summer was already set very high here.. Hence, this request..from what I learnt from the last time was: 1. adding salt along with curd (salt can be added separately) 2. Kept my hands in the rice for tasting once or twice (some habits... ) 3. Kept the box in the trunk along wiht other luggages ..instead could have kept in the front seat to avoid the over heat.. From our friends, have also learnt about mixing butter to have a better creamy curd rice and going to practice that in future.
Make "tampering" using with the below mentioned ingredients it will sour less. We usually do like this....: [h=2]Ingredients[/h]Chopped coriander leaves Curd 300ml Curry leaves 1spring Ginger 1piece Green chillies 2-3 Hing 1pinch Mustard seeds 1pinch Oil or ghee 1tbsp Rice 200 grams Salt to taste Sour cream or fresh cream 1 cup Urad dal 1tsp [h=2]Directions[/h]Cook with one portion of rice and three portions of water. Cooked rice need to be a bit mashy. Add salt, chopped green chilies, corriender and curd/yogurt and mix it.Keep this curd rice aside. Take a pan , add ghee/cooking oil. When hot add red chilies, mustard seeds, cumin seeds, urad dal and a pinch on hing and ginger. Cool it little bit and add curry leaves. Add this tampering to the above made curd rice and mix it up. Hope this might help you..........!
Simple tip : Just adding finely chopped pieces of cucumber to the curd rice will definitely prevent it from becoming too sour. Healthier and more cooling for the body too.
How We prepare curd rice during journeys is, cook the rice smoothly with little extra water, spread the cooked rice in a bowl, and allow it to cool. Add little salt, tadka of mustard seeds, ginger, green chillies, curry leaves . add 1 cup of boiled and cooled milk mix it well , Add 2 spoons of curd to set this milk rice into a tasty curd rice. After 5 to 6 hrs when we are ready to eat , we can find a fresh tasty curd rice which is not sour . We can insert narthanga oorugai, or moru milagai to eat along with it .
