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Thair Sadam - Curd Rice - Second To None

Discussion in 'Interesting Shares' started by Thyagarajan, Dec 11, 2020.

  1. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello: THAIR SADAM - CURD RICE - SECOND TO NONE :hello:
    SINCE TIME IMMEMORIAL in south- the last item of the elaborate lunch or supper meal in south is to have a pyramid of cooked rice -lukewarm - over which in instalments, add few times of ladle of buttermilk (churned and diluted curd) and squeeze rice with dash of salt for a while and then for touch take vadumanga ( baby raw mango soaked in salt and mirchi powder preserved in ceramic jars) or lemon pickle or narthangai .

    But curd rice in ready to eat form - preparation is different. U tube floods you with nitty gritty of making it.

    If curd or buttermilk is not taken as last item in my meal, throughout day me & my ilk would feel "out of order"
    throughout the day or and night and would remain glum & sad as if lost some treasure in life.

    My mood could be between terrible and monotony and tend to turn dim witted or and wilted.

    @iyerviji had posted last year about this curd bath in detail and how it was always a part of her food parcel or packet during her rail journeys. She did write highlighting outlining intricacies in making thadka for curd bath.

    I could not think of any better topic other than this today and so I thought of this easy item as topic for today.

    Here is a link to enjoy dancing recipe carrying curd bath and its platitudes.
     
    Last edited: Dec 11, 2020
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  2. kaluputti

    kaluputti Gold IL'ite

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    "Me too..." ...of course our famous Thayir sadam...I can survive on only thayir sadam and though I love all hot fiery pickle varieties, a simple green chilli is enough for me. Crushed with a little rock salt and a spoonful of 'thayir or mor' is heaven on earth...!Inspite of the chilly weather I loved this topic today. Thanks.
     
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  3. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello:
    This transport my mind to the year 1976-77 to the Capitol city - New Delhi. Near Ajmal khan road Karol Bagh with spouse I rented a place in WEA. For my spouse & I, it was first winter season in dec approaching Christmas. . We were new. The day max temperature was around 9 degrees.

    Like in madras, she added little dahi - curd- to the warm milk in ss container sometime forenoon. Then went out returned the night to have light dinner. She put hot steaming rice on my plate and opened ss container for dahi.

    Oh my! It was all milk.

    Then she enquired me whether I had seen her adding that little dahi to form curd. I blinked. I had milky rice.

    Only Next day, she enquired neighbour about it and then we came to know the container for forming curd should be given warm clothing.

    Then on, we began covering the container firming curd with her cardigan & my muffler. Even then it took more than 18 to 24 hours to form curd naturally during extreme winter. The experience was quite opposite in April & May. It would take only around half an hour or so to form curd. Few weeks later, we purchased curdomatics - an electrical appliance.

    There was a time, I used to take kheer (பாயஸம்) after eating curd or buttermilk rice believing that such an action would result in my becoming a prince in next Birth.
    Thanks for nostalgia. I trust you clicked that u tube and watched the dance-song.
    Regards.
     
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  4. deepthyanoop

    deepthyanoop Gold IL'ite

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    Nice thread, Sir! We love everything with yogurt! Be it simple curd rice or some “fortified” version with grated carrots and roasted peanuts :) Kerala style pulissery was a daily menu during my childhood.. My recent favorite is “mor sambar” which is a blend of sambar and moru curry!
     
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  5. sarvantaryamini

    sarvantaryamini Gold IL'ite

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    I love it too, especially Indian curd is too good, not like yogurt in the US, thanks to the milk, the yogurt is always a stringy consistency.
     
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  6. MalStrom

    MalStrom IL Hall of Fame

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    I love thayir sadam.
    In summer all of us cousins would come in from playing outside, gather in a circle on the floor and clamor for lunch. My grandmother would gently admonish us to wash our hands. Then she would sit in the middle and start doling out handfuls of mixed rice varieties into our outstretched palms. The grand finale was always perfectly prepared curd rice with a dollop of fresh homemade avakkai. Duly refreshed, we would run back outside to wreak havoc on the neighborhood till evening. Those were the days!
     
  7. Rihana

    Rihana IL Hall of Fame

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    Thyagu!! Almost missed this thread as it is in the Interesting Shares section.
    WEA means?

    I am so proud of myself for quite quickly figuring that ss means stainless steel. : )

    I don't know why, but I have to ask. Do you remember the cardigan and muffler colors?

    Really? A curdomatics kind of thing was available back then? Nice.

    Why did you stop taking kheer after curd?

    I watched all of it. I thought it was just a recipe.. pleasantly surprised. Well-made video. The talent on YouTube never fails to surprise.
     
  8. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello:Thank you for your “nice” appreciation.
    2. Fortified version - spouse make it, on days when we have to have only the Thair Sadam and no other items. Yes puliserry is my favourite but it is not made or tried at my hovel. But We get to eat this, when we call on our family friend hailing from Pallakad. In wedding receptions especially buffet, I look forward to the fortified curd rice in which a dash of asafoetida powder mixed and at times pomegranate seeds.
    3. Mor sambar (மோர் குழம்பு) is also our favourite and I find it is less complicate to make than Kuzhambu or sambar. In Then Bombay now Mumbai “ kadi” is made like almost mor Kuzhambu. More - too one is another variation that one can try.
    Regards.
     
    Last edited: Dec 12, 2020
  9. Thyagarajan

    Thyagarajan IL Hall of Fame

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    Thanks.
    The yoghurt of US might conrptain synthetic preservatives too.
    You are right in Chennai the pouch milk of Aavin is free of preservatives.
    When curd becomes extra sour, my mom & spouse used to leave in it a red chilli without breaking any part of it.
     
  10. Thyagarajan

    Thyagarajan IL Hall of Fame

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    Thanks.
    Comments nostalgic. Many would relate this with their own tales of those summer days with grandma and ma.
    Regards.
     
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