South Indian Curd Rice Sushi - Thachi Mammu Sushi
 
Prep time
Cook time
Total time
 
A South Indian take on the sushi roll, with curd rice (thachi mammu) as the main ingredient with some spicy mango pickle.
Author:
Cuisine: Indo Japanese fusion
Serves: 12
Ingredients
  • Sushi rice - 1 cup
  • Water - 1.5 cups
  • Salt - ½ tsp
  • Yoghurt - ¼ cup or a little more (per consistency preference)
  • Mango pickle - store bought or home mad, any variety
  • Nori sheet - 2
  • Sushi rolling mat (available at any Asian store)
  • Optional - tadka of 1 tsp mustard seeds, ½ inch ginger, asafetida for the yoghurt rice
Instructions
  1. Wash the sushi rice a few times.
  2. Add the rice and water in a 2 liter pressure cooker. Cook on medium high heat for 3 whistles. Let pressure settle and open. You may spread the rice on a plate to cool to room temperature.
  3. Add the salt to the rice.
  4. At this stage you may also add a tadka (seasoning) of mustard seeds, asafetida, crushed ginger to the rice before mixing in the yoghurt). This step is completely optional, but does add to the taste.
  5. Add the yoghurt here, Mix in little by little till you get a thick consitency (it should not be too watery but more like sticky rice to help with the rolling)
  6. Take the sushi mat, add the nori sheet, spread the yoghurt rice mixture as a single layer on the nori sheet
  7. Add the mango pickle as a single layer in the middle.
  8. Dip your fingers in water and roll the mat with the nori sheet on top of the pickle to make a tight roll.
  9. Now lift the mat and you will find the nori sheet has stuck to the rice. Continue rolling till you get a single tight roll
  10. Using a sharp knife cut into rolls of desired thickness.
  11. Top with a chip or enjoy as is. 😀
Recipe by at https://themindfulveggie.com/south-indian-curd-rice-sushi-thachi-mammu-sushi/