Thayir Sadam - This dish needs no introduction, almost every family in the south as a simple variation to this lip smacking dish. So here's the version that I cook at my home.
Basmathi Rice or any long grain rice - 2 cups cooked and cooled
Yogurt- 1 1/2 cup
Ginger - 1 tbsp finely chopped
Mustard Seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry leaves - 8 to 10
Asafoetida - a pinch
Green Thai chili - 2 sliced
Oil - 2 tsp
Salt to taste
Coriander leaves - a few chopped
In a mixing bowl combine rice and yogurt and salt, mash some of the rice. If the yogurt is too sour add milk. In a saute pan heat oil on low to medium heat and then add the mustard seeds. Once the seeds splutter add urad dal, chana dal then the green chilies, ginger, curry leaves and asafoetida. After a minute or two pour this blend over the rice and mix weel. Add the grapes if you want at this point and combine. Serve at room temperature or chilled based on your preference. If you think the yogurt rice is too thick then add some more yogurt and milk just before serving. Adjust salt.
Serve with pickles or when I have it at lunch I have it with poriyals like Okra, Kovakkai, potatoes etc. Any poriyal will go well this rice.