When it comes to comfortable food, some dishes are the same favorite as cottage cheese – or, as is known in South India, Tair Saddam. It is a decadent, but light dish is the main product in homes all over the subcontinents, often the perfect completion of hearty food or as a cooling, soothing garnish on a hot day. Known for many names, including Peruga anam or added, Tair Saddam is made by mixing boiled rice with thick cottage cheese (yogurt) and generous tempering of spices. While cottage cheese can be found everywhere, the south -Indian method of preparation is very different from the main recipe for curd rice to which you can get used to. This version is different from its additions with butter and milk – two ingredients that exalt the dish to a brand new level of cream, perfect perfection.
The ingredients you will need
To get started on your Tair’s garden? 1 h. Mustard seeds, ½ part of s government, a generous pinch of the stroke, a branch of the cortex leaves, finely chopped carrots, a frost -dried (dried chili) pomegranate pearls and cashews of mass.
How to do it
Start with boiled rice twice and placing it in a pressure cooker. Add 1 and ½ cup of water along with ½ cup boiled, cooled milk. Give everything quickly before pressing it on the medium flame of approximately 1 to 2 whistles. Once the pressure is released, open the stove and let the rice cool slightly. While the rice is still warm, gently blunt it with either the cucumber or with the lights for lightness. The key is to keep a little texture in rice for this perfect consistency.
Next, mix another ½ cups of cooked, cooled milk, 1 cup of thick cottage cheese, 1 tbsp. butter and salt to taste. Mix all well until the rice reaches a smooth, loud consistency. If it is too thick, add ¼ glass more cottage cheese to loosen it. Now fold in 1 tbsp of crushed coriander leaves, 1 tsp. Fine cortex leaves, 1 finely chopped green chili and 1 tsp finely chopped ginger for this fresh aroma. Put the mixture on vacation.
For hardening (Tadka), heat 2 tsp. oil in a small pan. Add mustard seeds and let them crack, signaling they are ready. Once they crack, rush into Urad Dal, a pinch of Hert, 2 small red chili and several cortex leaves. Allow everyone to spray and fry until it is golden. Pour this fragrant toda on the cottage cheese and give it all the good mix to turn on the spices.
Now that your Thayir Sadam is ready, it’s time to add the finish strokes! You can decorate the dish finely chopped carrots, pomegranate pearls and fried cashews for extra texture and color. If you feel extra adventure, throw a little Mor Milagai for a sharp hit.
Other variations of Tair Saddam
While the classic Tair Saddam is perfect as it is, there are several variations that can be tried based on your preferences. For a lighter option, replace the rice with Semiya (vermicelli) with a dish called Curd Semiya. You can also experiment using millet such as Kambu, Samai or Varagu instead of rice for a healthy alternative. You can also always add fruits such as pomegranate, grapes, pineapple or mango for fun, or enable vegetables like grated carrots or crushed cucumber to mix freshness.
This dish is not only very simple, but also the one that is perfect for any occasion. So, take your ingredients and whisk the final comfortable food that will surely smile on everyone’s face!
