Curd rice

This is another recipe I have heard my talk about trying for so long that I took the bull by the horns and decided to try it for her.

It was actually really nice considering that it looks so pale and its lekker strong.



  • 1 x cup boil rice.
  • 2 x cups plain yoghurt.
  • 2 x tbsp. cooking oil.
  • ¼ x cup milk.
  • Finely chopped coriander leaves.
  • 1-2 x green chillies, chopped.
  • 1 x tsp mustard seeds.
  • Salt to taste.


  • In a saucepan heat the cooking oil.
  • Add the mustard seeds and allow to cook, once the seeds start to pop.
  • Add the coriander leaves and chopped chillies.
  • Saute them for a minute.
  • Remove the pan from the stove and add the rice.
  • Add the salt and mix.
  • Just before serving add the yoghurt and mix well.

Puli sadham recipe

This is my mum’s favourite dish.

Every temple service you can find her in the temple kitchen looking for puli rice.

This is a very simple recipe, the difficult part I found was that if you don’t allow the paste to cook till it becomes thick and you add the rice before its thick then rice becomes stickish.

Better safe than sorry wait for the paste to become thick before you add the rice.



  • 2 x cups boiled yellow rice.
  • 1 x tsp rama margarine.
  • 1 x onion, finely chopped.
  • 1 x tsp jeera seeds.
  • ¼ x tsp mustard seeds.
  • 2 x tsp methi seeds.
  • 4 x dried chillies.
  • ½ x tsp turmeric powder.
  • ½ x tsp masala.
  • Few curry leaves.
  • 2 x cloves of garlic, crushed.
  • 1 x tbsp. tamarind, soaked in ½ x cup boiling water.
  • 3 x tbsp. cooking oil.
  • Salt to taste.
  • 3 x tbsp. cooking oil.


  • Heat the oil and margarine in a pot, over a medium heat.
  • Add the onion, garlic cloves, jeera seeds, mustard seeds, methi seeds and mustard seeds.
  • Saute till the onions are transparent.
  • Add the dry chillies, curry leaves, turmeric powder and masala.
  • Mix well, so that everything is coated.
  • Add the tamarind water and salt.
  • Allow to boil till the mixture becomes thickish.
  • Add the cooked rice and mix so that the rice is coated with the sauce.
  • Carry on cooking until, all the water has been absorbed.