Hiya All
Here I am bloggin my thoughts, ideas, journals and ofcourse my inevitable ramblings. Greatly appreciate you'll stopping by and add comments if you will. See ya!
Here I am bloggin my thoughts, ideas, journals and ofcourse my inevitable ramblings. Greatly appreciate you'll stopping by and add comments if you will. See ya!
Thayir Sadam
Posted 25th October 2007 at 10:55 AM by Anandchitra
In our home any meal is incomplete without Thayir Sadam a.k.a Curd Rice. An absolute favorite with family. Even if I prepare a very big feast with fancy items they are dure to ask where is thayir sadam. Even if their full cannot eat a morsel more the question remains the same. If I were to make a meal with just Thayir Sadam 
dearest son and dearest husband will act they are in HEAVEN. They will drool over the food and fight with each other and push me aside (yo can imagine how impossible a task that is!!!!!!!!!!) What is the best way to make this innocent item? Fresh curds make a difference. I just cook rice in cooker and lightly mash rice which is cooked really well. There should be no "parukkai" in rice for this special item. Good cooked well mashed is better. So a pinch of salt maybe and then add fresh curds. Temper with mustard. This i believe is the most simplest form and maybe the best form of Thayir Sadam. Ofcourse those days when I use yogurt from store bought( cunning family can somehow make out difference hmmmmmmm???) I add little milk to this. There have been times when I do not temper (lazy MOM) But no one here likes me to add Raisins. To them I have committed the cardinal Sin How could You MOMMM?? So no raisins and such. If I were to garnish with coriander leaves(after watching too much t.v. food channels ( and make a presentation, does not fly well with said family. One of the above mentioned parties will be busy taking out the "leaves". Why cant you make it nice and simple?? will be the question thrown at me. Forget that MOM can make difficult sweets for Festivals, Kozkattais in flawless forms for Chaturti but MESS with Thayir Sadam and be prepared for comment arrows which I have learnt to duck (imagine
) in time. It never ceases to wonder me how such a simple dish can evoke such strong emotions.
Ofcourse many are nostalgic. My husband and I share this unspoken memory of when we kids how on HOT summer afternoons Mother used to call all the kids around (happened in both our houses-seperately) and ask us to ope our palms outstretched and place a ball of cold Thayir Sadam in the center of palm. By the Mother can reach over to next persons hand our BALL would have disappeared you know WHERE!!!!!!!!!! Those were the times when we are busy playing and do not want to be disturbed by this call. Outwardly with a great show of annoyance all us kids would fight for a space in the circle with Mother in center. We always had cousins, friends or neighbours with us. If we lucky we would get "narthangai" along with this "delicacy". Just that plain left over rice could not have tasted better.
When we visited my grandmother, she used to keep the leftover rice from night in a mud pot and pour water. The next morning she would mix with 'Neer Moor" and give us "urandais" . No fancy curd with her. Always Neer Moor. And ofcourse she made a big mud pot of Neer moor in the morning and during our play breaks we would line up to get a cup of neer moor. No need to go into the scoldings for "madi" and acharam (All gone with the wind!)
So I am getting ready to make my family's comfort food. Is it yours toooo??
dearest son and dearest husband will act they are in HEAVEN. They will drool over the food and fight with each other and push me aside (yo can imagine how impossible a task that is!!!!!!!!!!) What is the best way to make this innocent item? Fresh curds make a difference. I just cook rice in cooker and lightly mash rice which is cooked really well. There should be no "parukkai" in rice for this special item. Good cooked well mashed is better. So a pinch of salt maybe and then add fresh curds. Temper with mustard. This i believe is the most simplest form and maybe the best form of Thayir Sadam. Ofcourse those days when I use yogurt from store bought( cunning family can somehow make out difference hmmmmmmm???) I add little milk to this. There have been times when I do not temper (lazy MOM) But no one here likes me to add Raisins. To them I have committed the cardinal Sin How could You MOMMM?? So no raisins and such. If I were to garnish with coriander leaves(after watching too much t.v. food channels ( and make a presentation, does not fly well with said family. One of the above mentioned parties will be busy taking out the "leaves". Why cant you make it nice and simple?? will be the question thrown at me. Forget that MOM can make difficult sweets for Festivals, Kozkattais in flawless forms for Chaturti but MESS with Thayir Sadam and be prepared for comment arrows which I have learnt to duck (imagine) in time. It never ceases to wonder me how such a simple dish can evoke such strong emotions. Ofcourse many are nostalgic. My husband and I share this unspoken memory of when we kids how on HOT summer afternoons Mother used to call all the kids around (happened in both our houses-seperately) and ask us to ope our palms outstretched and place a ball of cold Thayir Sadam in the center of palm. By the Mother can reach over to next persons hand our BALL would have disappeared you know WHERE!!!!!!!!!! Those were the times when we are busy playing and do not want to be disturbed by this call. Outwardly with a great show of annoyance all us kids would fight for a space in the circle with Mother in center. We always had cousins, friends or neighbours with us. If we lucky we would get "narthangai" along with this "delicacy". Just that plain left over rice could not have tasted better.
When we visited my grandmother, she used to keep the leftover rice from night in a mud pot and pour water. The next morning she would mix with 'Neer Moor" and give us "urandais" . No fancy curd with her. Always Neer Moor. And ofcourse she made a big mud pot of Neer moor in the morning and during our play breaks we would line up to get a cup of neer moor. No need to go into the scoldings for "madi" and acharam (All gone with the wind!)
So I am getting ready to make my family's comfort food. Is it yours toooo??
Total Comments 34
Comments
 |  Oh, my dear AC !You made me nostalgic! In my younger days, my standard lunch to school was Thayir saadam with maavadu (our Madurai special !). No fuss, no bore! Bahala bath - the name sounds stylish, but is just our good old thayir saadam with a "dressing". Well, a rose by anyother name will smell sweet ! So also our good old "thayirunjam". Love To Chitra From Chithra. |
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| | Hi AC, Brought back wonderful memories indeed. Know the "pazhai sadam" used to be soaked in the Kalchatti . It used impart special flavour. According to me the top 5 accompaniments for thachi mumum is : Mor molagai, narthangai ( specially if it is made into bits and mixed with the rice) , vadu manga , vathakuzmbu and molagukuzambu.  Ok am off, i am "jol uttufying" all over th desk, Just so happensI have some rice, let me go karachify some thayir sadam with freshly brought narthangai from mom  : for breakfast.Vandhana |
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| |  Dear Chithra Totally agree with you that maavadu is super combo. When are you going to send me maavadu. Hope you are still not mad with Arasiyal vadhi Stunt? |
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| | Dear Vandhana Hats off to you for the 5 toppings for our thachi mumum; OfCourse. As fee for blogging you need to share some narthankgai with me !!!!(read drool) |
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| |  Oh oh all you dear people are making me drool and drool. My my it is a good nice thing to have Thayir Saadam with Vadumangai, naarthangai that too uppu naarthangai, Moremilagai. Hey I have all these three. Also I have Uppu Mangai. Let that vathakuzhambu be Chinna Vengaya Vatha kuzhambu mmmmm...... it will be heaven. Kaila uruti podarangala engappa sollunga. Naan ready. Count me in. But enakku thottukka all five toppings venum. |
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| | All ladies are welcome to my home for kaila uruti poda. I will prepare all toppings as per our forum queens recipe. Only warning you will have to contend with 2 male (aggressive for Thayir Sadam) members. Let me know when. Eagerly expecting company. |
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| |  Prepared thayir sadam is what my daughter calls it!! Love it, love it! I season mine alond with the mustard seed, some green chillies and some curry leaves. You brought back memories of us kids sitting around in a big circle waiting with our outstreached hands - my favorite combo with thayir sadam is what you have all mentioned already - across the globe - we are still the same, aren't we? My most favorite would be vathakuzhumbu or molagukuzhumbu - we would made a small indent in the sadam and drop a small spoonful of the kozhumbu in it - yum! Drooling all over my keyboard now and I just finished eating lunch!! |
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| | Shobana Make some Prepared Thayir Sadam when my family visits you. You can see we are very simple with not many wants and easy menu!! |
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| | Anytime Chitra - if you are ever in the midwest, you are most welcome to my house!! Thayir sadam takes no time to prepare! |
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| |  Oh my goodness, so many thayir saadam lovers across the globe! So why not I join the feast? I love thayir saadam with cut mango pickle (the raw mango cut into small pieces and mixed with salt and red chilli powder and a little hing). Maadha ootadha saadham kooda maanga ootum illaya? PS: Though I frequently keep visiting to just browse for want of time, I am posting almost after a year - these blogs attracted me to. Especially this thayir saadam blog - yummy! |
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| | Dear Rathi Love to read your post and combo that you like. hmmmmmmmmmm?? thats a cute line that you have written. so this topic is pulling you ??? you look very cute in your avatar picture!! WOW!! |
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| | Dear AC, well, it was nostalgic. We all used to eat pazhaya saadam with mor (no curd) with fried mor milagai pieces and mor saadam from fresh rice for lunch to school. Those days the cooking was done in the old type aduppu only. So I have a phoebia for left over rice in water. But thayir saadam is always welcome. The coolness and fulness it gives to the stomach on a hot summer day is heavenly. My son loves thayir saadam but with out any seasoning. My cousin used to ask my how I make this curd rice so that it is not at all sour when taken for lunch in the afternoon.The trick is to make it with milk (not curd) and add only a spoon of curd so that it will set in the afternoon and will not be sour. And for a yummy and special taste, we can add a little butter and cream too. |
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| | Dear Varloo enjoyed reading your pazhaya sadam with mor milagai. never knew about butter and cream. that is really a new one for me. will try it out too. But knowing how picky my family is with this item little apprehensive on trying anything new. regards. |
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| |  Hi Anandchitra, You are not going to believe this....this week seems to be THAYIR SAADAM WITH VADU MANGA week! It started with the arrival of a friend from US who wanted to carry this on train to Vienna...Imagine! And then started my daughter's tryst or should i call love for this....she made me give this to OFFICE onmonday and came back and hugged me, called me a hundredtimes to say how AMRUTHAMA irunthata! And tuesday also the same, and today of corse!(in between she was away for 2 days and kept thinking of it only!) And you may not belive this , there was a site for iyengars and iyers, where the youngsters, mostly from US were discussing all the combination pickles with none other than our THAYIR SAADAM! In fact this has made my job very easy! I guess my daughter is the only one enjoying this in such a weather....itis 2 to 5 degrees here...brrrr! Could not help sharing what i thought was happeing only here....of course i dont want to get my maduraikara hubby here....he has to have curd rice always! |
| Updated 27th October 2007 at 02:21 AM by sudhavnarasimhan |
| | Dear Sudha Ofcourse I believe you. And now that you are an expert be ready to cook for my family the same when we cross over your place. Dont you just love it when our children love the things we do and secretly glad that they do. This being the simplest of foods can be made so easily but the thing that gives it the special touch being mothers love! |
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| |  Thayir sadam ....mmm As you have said, even my daughter loves thayir sadam with only mustard seeds and perungaayam. no more than that. I am doing thayir sadam as a prasadam to Lord Hanuman on Sundays. My children love to get that thayir sadam on that day. For my husband 'thayir sadam' is enough. He doesn't even care if other items for the lunch is ready or not. His combination for thayir sadam is lemon pickle. Even my son correctly says that this 'thayir sadam' is different, if i use the 'store bought' one. My co-sister gave me the idea, if there is some left over sadam, prepare some 'kadamba sadam' and this thayir sadam. My mil soon got that trick and from that day, if I prepare the 'prepared thayir sadam' she rejects it for the fear of 'yesterday sadam' and gets only today's sadam. sriniketan |
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| | DearBhargavi Always nice to read your posts. Is it not amazing that such a simple dish gets so many. It really is comfort food extrordianaire. My son wants me to teachhim how to make my TS so he can always make it. I have told him when he goes to college i will bring ti for him. What do you think?? |
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| |  hey ac, tht was super blog tht reminds me of y fav food..thalichu kotina thayir sadam.....as u had mentioned i wud love to have atleast 2 spoons of thayir sadam after a heavy meal.....such nostalgic memories of sitting in a circle arnd mom and eating urundais......lovely blog i shud say !!!! lov sowmi |
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| | Dear Sowmi Did you notice everybody has a different name for our item you call it thalichu kotina ts... all the names are right it just comes from each family. and so makes it special.Glad you are able to stop with the 2 spoons only you must be some beauty queen! |
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| |  Hai buddyHey Anandchitra!!! You are really going fast on that scooter yaar... Cannot catch up with you.. What a lovely topic... Thayir chadam.. Dear friend, in Mumbai the North Indians tease Southies as "Dahi Baath" that is "Curd Rice". When it comes to be modern I am to some extent, but when it comes to "Curd Rice" I lap it off from the plate. My friends pull my leg, "Hey mals, when you eat that curd rice, you prove to be a MADRASI", Sardars and Madrasis are always mocked in places. I have no qualms. I love curd rice very much. I temper the combo with Mustard seeds, Cumin Seeds, finely chopped ginger, very finely chopped carrots, finely chopped green chillies. At times I use the "Curd Chilly" too. Wow combination it is. Now the same friends are hitting it off well. Good post, AC,, Good work.. |
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