Talk:Curd rice

This article was nominated for deletion on 08 January 2006. The result of the discussion was keep.

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Preparation[edit]

First over boil rice so that it is very soft and almost like paste (kuzhaiya saadam vadikkavum). Finely chop green chillies, ginger and curry leaves. Heat little oil and add (Optional black grams (1/2 teaspoon)), 1/2 teaspoon mustard seeds and a little asafoetida. Temper mustard seeds and add them to the cooked rice. Add the chopped chillies, ginger and curry leaves to the rice and mix. Then add milk and mix it again. Add a little curd and mix. After this, add sufficient salt.

Before eating the thayir sadam, add more curd. Curd rice will taste sour if more curd is added and eaten after a long time. The curd quantity is indirectly proportional to waiting time. The more the waiting time the less the curd.

The best accompaniment for this are the pickles of south india - especially Vadu manga (Tender Mango) or lemon (Note lemon in India == lime)

Rather elaborate recipie for a simple dish! :) shash 17:18, 13 May 2006 (UTC)[reply]

Re-added material[edit]

Kit Krash: I deleted the sentence saying that curd rice is typically disliked by children. This does not add to the article, is not factual or can be generalized. I am an example of someone who's favorite food was curd rice as a child. But either way, it is not something that adds to the article in any way.

Cranky me: The re-added material actually misses the point of the reason that it was deleted to some degree.

Who eats it with South Indian pickles? Everyone who eats it? Only in certain regions? These are the sorts of things that make an entry encyclopedic. Is it traditional, what about the temple reference that Tony mentioned? Is the making of it into curd a response to a particular historic need, such as storage, or limited resources of some type?

Happy me: I'm very very pleased to see the references added, and my elitist streak likes that they are actual honest-to-goodness books as opposed to weblinks.

I'm not looking for this to be expanded until it's as big as bread (which is in a horrible state, by the way!) just for it to be something more than an extended definition.

Good work so far, brenneman ^(t)^(c) 12:23, 9 January 2006 (UTC)[reply]

This dish seems very similar to Rice congee, a breakfast staple throughout much of East and Southeast Asia (minus the yogurt). Talking about who eats it with pickles, it's an individual thing, but it must be a common addition similar to the way Westerners crumble crackers in their soup or eat pickled turnips with falafel. I don't have familiarity with this dish but in rice congee people very often add a salty pickled mustard green called zha cai in a similar way. Badagnani 12:29, 9 January 2006 (UTC)[reply]

My family (South Indian Tamil) eats (rice or otherwise) congee with yogurt and pickle as well, typically for breakfast. —Preceding unsigned comment added by 98.121.179.140 (talk) 16:58, 8 March 2010 (UTC)[reply]

Curd[edit]

I am pretty sure that when the writer wrote "curd," they meant yoghurt. Because regular cheese curds (like cottage cheese) is not sour. Badagnani 12:25, 9 January 2006 (UTC)[reply]

That's what it's called in India... shash 17:17, 13 May 2006 (UTC)[reply]

Language[edit]

Um--what language is "Thayir sadam"? (Tamil? Telugu? Malayalam?) I was born in the U.S. but my parents are from Bangalore--to me, this sounds like what in my extended family we'd call "masru ana" (my transliteration) in Kannada. That is, "masru" (yogurt = yoghurt = curd) + "ana" (rice). Is this the same thing?

Thayir sadam is Tamil. Thayir is yogurt/curd and sadam is cooked rice. Of course, I always call curd rice by it's baby name, Thachi mamam. —Preceding unsigned comment added by 98.121.179.140 (talk) 16:53, 8 March 2010 (UTC)[reply]

Proposed move[edit]

As per WP:EN, I'm considering moving this page to Curd rice. Thoughts? --Sneftel (talk) 17:26, 5 July 2008 (UTC)[reply]