Curd Porridge

Ingredients:

1.5 cups Kuthari rice (or any other short-grain rice)

3 cups water (for cooking rice)

1.5 cups thick curd (yogurt), preferably not too sour

Salt to taste

1 medium-sized onion, finely chopped

2 green chilies, finely chopped (adjust to your spice preference, especially if serving to children)

A few fresh curry leaves

1 teaspoon oil (optional, for tempering)

½ teaspoon mustard seeds (optional, for tempering)

Preparation

Rinse the Kuthari rice thoroughly under cold running water. In a pressure cooker, add the rinsed rice and 3 cups of water. Cook on medium heat for about 3-4 whistles or until the rice is very soft and slightly mushy. Alternatively, you can cook the rice in a pot with sufficient water until it’s very well cooked and soft.Once the rice is cooked, you can lightly mash it with the back of a spoon or a ladle while it’s still warm. This will help in better mixing with the curd.Allow the cooked rice to cool down completely. This is important to prevent the curd from splitting.While the rice is cooling, finely chop the onion and green chilies. Pluck the curry leaves from the stem.In a large bowl, add the completely cooled rice. Add the thick curd and salt to taste. Mix everything together very well until the rice and curd are evenly combined. The consistency should be creamy. If the curd is very thick, you can add a tablespoon or two of milk to adjust the consistency, but the video doesn’t show this step.Add Onion, Green Chilies, and Curry Leaves: Add most of the finely chopped onion, chopped green chilies, and curry leaves to the rice and curd mixture. Reserve a small portion of the onion and green chilies for garnishing or tempering. Mix well.Transfer the Thayiru Kanji to serving bowls. Garnish with the remaining chopped onion and green chilies.

For added flavor, you can prepare a simple tempering

Heat the oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.Add the remaining chopped onion, green chilies, and curry leaves. Sauté for a minute or until the onions turn light golden.Pour this tempering over the Thayiru Kanji before serving.

for details watch video