The humble curd rice, the mandatory part of the South Indian meal, is not too difficult to prepare. Just mix rice and curd, I would have explained had someone asked me.
But, nothing in life is easy. Apparently, preparation of curd is a carefully executed ritual. It is an art and a science. Some families guard their bacteria zealously as heirlooms, and ensure continuity of the same brand.
The “Dine and Wine” section of New York Times which normally covers more exotic and fancier-sounding cuisine devoted one of its recent issues to talk about ‘yoghurt’. “Bacteria toil it out at night, while you reap the yoghurt” the article explains.
Says the author, “I’ve made my own yogurt nearly every week for more than 10 years, beginning with a starter given to me by a friend from yogurt-loving India, and using the last spoonfuls of one batch to make the next. It’s a satisfying ritual of continuity and caretaking. And the yogurt is less expensive and better than anything I can buy. It’s free of stabilizers, sweeteners and waterlogged fruit, and its fresh tasting and tart, not sour. I start every day with a bowl of it.
If I may pass on a few tips to this culinary expert, “just add some rice and pickles”.
But, nothing in life is easy. Apparently, preparation of curd is a carefully executed ritual. It is an art and a science. Some families guard their bacteria zealously as heirlooms, and ensure continuity of the same brand.
The “Dine and Wine” section of New York Times which normally covers more exotic and fancier-sounding cuisine devoted one of its recent issues to talk about ‘yoghurt’. “Bacteria toil it out at night, while you reap the yoghurt” the article explains.
Says the author, “I’ve made my own yogurt nearly every week for more than 10 years, beginning with a starter given to me by a friend from yogurt-loving India, and using the last spoonfuls of one batch to make the next. It’s a satisfying ritual of continuity and caretaking. And the yogurt is less expensive and better than anything I can buy. It’s free of stabilizers, sweeteners and waterlogged fruit, and its fresh tasting and tart, not sour. I start every day with a bowl of it.
If I may pass on a few tips to this culinary expert, “just add some rice and pickles”.
4 comments:
498 thapAlgalai vetrigaramAga emakku alitha annan Raaj avargalukku oru thooku thayir sAdathai kAnikaiyaga samarpipadil perumaiyum, perAnandamum kollugiren.
Vaazhga Annan Raaj!
Valarga avaradu Nagaichivai PaNI!
Usha
Anna Raj Visirigal Amaippu.
Usha, I am sorry to say that the consignment is yet to reach me. Can you check with your post office please? Curd rice can turn sour, you know.
And,thanks for the thoughts!
Raj - 498 blogs...amazing. You deservce far more than Thayir Saadam.....mmmmm...maybe Puliyodharai + Thayir saadam!..
Hmmm. What else can you expect from Balaji, other than puliyodharai?
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