Curd Rice is a must to have dish in a south Indian menu and I did not realize this until I had an experience of staying in Bangalore for some time.
It was all together a new experience when I ate dosa and idli on a banana leaf using the base hands. In fact, we were dining in a good restaurant and I was waiting for a spoon to be served to start eating. But i just kept waiting while my other friends had already started eating their meal!! Finally, i also tried my hands at the food and it really tasted different eating with hands. Not sure if it was the new experience or the ambience or the excitement to lick your fingers made the difference!I had finished my meal and was feeling full till the neck and then came the biggest surprise.
Normally, in North India, we like to eat 3 course meals (starters - snacks, Main course and then sweet dish) whereas in South India, another course is added between the main course and sweet dish and is called the Curd Rice course, in my own vocabulary!!
So, you finish your meal, enjoy curd rice and then you get to eat sweet dish too. My friends who already knew that curd rice is another step in the whole process would have already reserved a seat for it in their stomach. But poor me had virtually no space left. Still, i had it as i wanted to enjoy every bit of south Indian dinner and believe me, i never regret extending my appetite limits that day.
Curd rice (the way South indian make it) has changed the way we eat it here in Delhi. I now make the same curd rice and my small kiddie also loves it. The only difference is that we simply eat it as main course dish to keep things manageable and digestive
So, it was a long story and i guess you would have also experienced it (specially if you are non-south Indian) sometime in your life. We would like to hear your experiences also in the comments.
I do not claim that this is the best Curd Rice recipe that you would find on internet as it has many versions and you can as many ingredients as possible to make it lip smacking. The one i share here is sort of North Indian style of making the south Indian dish.