Authentic Village Curd Rice Recipe: How Grandma Made It!

Authentic Village Curd Rice Recipe: How Grandma Made It!

Introduction

It is silky, cold and quite delicious. However, in case you ever tasted curd rice made in the village-style you will recognise that it is something special.
In this article I am going to take you through how my grandmother used to make it, simple, soulful and just the way our ancestors used to enjoy it under the shade of an Neem tree. 🧺🌿
Be it a dinner you will make at home or a dinner that you are going to bring to your loved ones, this recipe is definitely going to be a favourite.

The Reason to Visit Village-Style Curd Rice?

So, what makes village curd rice different to the regular one? Let us have a look quickly:
Prepared using home made curd
It is cooked in traditional clay pots or using brass containers
Melt-in-the-mouth soft mashed rice
Heat relief and digestresses
Prepared in love (and not infrequently a banana leaf!

Ingredients ( Traditional and Simple ):

The following are the ingredients required in this recipe. In every Indian cookery, most of them are readily available:

Main Ingredients:

Optional Toppings:

The Grandma Recipe; Step-by-Step:

Today we are going to re-produce that nostalgic home tasting flavor in your kitchen. To do that make the following steps:

1. Boil rice to soft mushy:

Rinse the rice well and cook it in a pressure cooker adding 3.5 to 4 cups of water.
Cook to 4 5 whistles making the rice very soft.
Rice should be mashed with the back of a ladle or spoon when it is still hot. It must be porridge like.
This was prepared in clay pots in villages over wood fire - and the smoke flavour added to the magic of it!

2. MAC Level off a Little:

The rice should sit on the cooking side at least 10-15 minutes.
Never put curd in hot rice as this acts as a killer to the good bacteria that it becomes watery.

3. add Milk to be Creamy:

Pour 1/4 cup warm milk in the cooled rice and stir.
This is how grandma used to preserve curd rice so that it did not go bad easily particularly in hot afternoons.

4. Add in the Homemade Curd:

Add rice, curd and salt.
Stir until you observe that the curd is properly combined with the rice to taste creamy.
Hint: Add a bit sour curd to the most authentic taste.

5. Make a Tempering (Tadka):

6. Add Tempering to Rice of Curd:

Pour in the hot tempering on the curd rice mixture.
Stir and leave it to stew a couple of minutes allowing it to absorb the flavours.
That sound of sizzling and smell? Pure bliss!

7. Trim and Serve:

Top Accommodations to Curd Rice:

Curd rice was never served alone in the kitchen of the grandma. The following are some nice matching/blending villager foods:
Mango
Potato stir-fry (urulai podimas)
Vathal sundakkai (dried turkey Berry)
Appalam
Narthangai/ lemon pickle

Advantages of taking Curd Rice (Especially in the village-style!):

There is a Tale Quick Personal Memory:

Once, being a child, I usually would go outside and play in the sun so that when I came home I was sweating and feeling hungry. Coagulated rice, ladled in a large copper ladle onto a banana leaf, would be waiting besides my grandma with crispy mor milagai (sun-dried chillies).
First bite? It would make my mouth cool, warm my heart, and smile on my face all the time.

Conclusion:

Village-style curd rice is such a favourite that there is something behind this kind of rice across generations. It is pure, heart warming and terribly clean. Even inexperienced cooks and foodies seeking the source of comfort can learn the recipe and start their career with it.

In it, Try It and Share the Love!:

Enjoyed this recipe together with the memories it has associated with? Don not keep them to yourself!
Send it to your friends and family on WhatsApp, Facebook or Instagram.
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