Thayir Sadam With Veppilakatti Is Padma Lakshmi's Favourite Comfort Food. Know What This Combo Is
In a conversation with Vir Sangvi at ABP Network's Ideas Of India 3.0, Padma Laxmi mentioned that her favourite comfort foods are thayir sadam and vappilakatti — a South Indian staple.
Padma Lakshmi stands as a global icon with a wealth of experience in the realms of travel and gastronomy. While she is widely recognised as the charismatic TV host of the popular cooking show 'Top Chef,' her multifaceted journey also encompasses a significant chapter as a model during her early twenties. In a conversation with Vir Sangvi at ABP Network's Ideas Of India 3.0, Padma Laxmi mentioned that her favourite comfort foods are Thayir sadam and veppilakatti- two popular South Indian dishes.
What Thayir Sadam Is:
Thayir Sadam is a popular South Indian dish that is nothing other than curd rice. It is a simple and comforting dish made with cooked rice mixed with yogurt (curd) and typically seasoned with a tempering of mustard seeds, urad dal (black gram), curry leaves, green chillies, and sometimes garnished with coriander leaves. It is a staple in South Indian households and is known for its cooling and soothing properties, making it a common choice, especially during hot weather.
Thayir Sadam is often served as part of a meal or eaten on its own, and it can be accompanied by pickles or a variety of side dishes.
Here's how you can cook this dish at home:
Ingredients:
- 1 cup rice
- 2 cups thick yogurt (curd)
- 1/4 cup milk (optional)
- Salt to taste
For Tempering:
- 2 tablespoons oil (preferably sesame oil)
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (black gram)
- 1-2 green chilies, finely chopped
- A few curry leaves
- 1/2 teaspoon grated ginger (optional)
For Garnish (optional):
- Fresh coriander leaves, chopped
Method:
-
Wash the rice thoroughly and cook it with the appropriate amount of water until it's soft and mushy. You can use a rice cooker or cook it on the stovetop.
-
Let the rice cool down to room temperature.
-
In a large mixing bowl, mash the cooked rice using the back of a spoon or a rice masher.
-
Add the yogurt to the mashed rice and mix well.
-
In a small pan, heat oil for tempering. Add mustard seeds, urad dal, chopped green chilies, curry leaves, and grated ginger. Allow them to splutter and release their aroma.
-
Pour the tempering over the rice and yogurt mixture. Add salt to taste.
-
Mix everything thoroughly until the tempering is well distributed in the Thayir Sadam.
-
If the Thayir Sadam seems too thick, you can adjust the consistency by adding more yogurt.
-
Garnish with freshly chopped coriander leaves if desired.
-
Let it sit for a while to allow the flavours to set in.
About Veppilakatti:
Veppilakatti is a side dish that can also be eaten as a pickle. What sets this dish apart is that it is oil-free in its preparation. Made from lemon leaves meticulously pounded and blended with essential spices, Veppilakatti is also known as 'narthailai podi' in Tamil and 'narangi patta' in Hindi. This dry powder delicacy is typically home made and the zesty and tangy dry dish pairs perfectly with curd rice.
Additionally, the dish boasts nutritional value and aids in digestion due to the inclusion of Ajwain/Omam as one of its ingredients.
Here is how you can prepare this dish at home:
Ingredients:
- 1+1/2 cups Lemon leaves
- 15g Ajwain (Ayamodakam)
- 10 dried red chillies
- 2 tsp Salt
- 1 ball Tamarind
- Few Curry leaves
Method:
-
Begin by thoroughly washing the curry leaves and lemon leaves, ensuring the removal of any water particles. Pat them dry, and eliminate the stems from the lemon leaves to facilitate better grinding.
-
In a mixer, dry grind the lemon leaves and curry leaves. Add tamarind, ajwain, red chillies, and salt, then blend again. Avoid adding water during this process.
-
Shape the mixture into a small ball.
-
The prepared vepillai katti can be stored in the refrigerator.
-
Your delicious dish, Vepillai Katti, is now ready to be enjoyed.
Trending News
Top Headlines
