Name: Curd Rice (Thayir Sadam)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian (South Indian)
Ingredients: 2 cups cooked rice, slightly mashed while warm; 400 g (1½ cups) plain yoghurt; 120 ml (½ cup) milk; Salt to taste; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp urad dal; 2 green chillies, chopped; 1 tsp grated ginger; 1 dried red chilli; 10 curry leaves; A pinch of asafoetida (hing); 2 tbsp pomegranate seeds or grated carrot; Coriander to garnish

Curd rice with tempering of mustard seeds and curry leaves — Photo: Sudharshan Shanmugasundaram · CC BY-SA 4.0 · Wikimedia Commons

Curd rice, or thayir sadam, is the soothing finale to a South Indian meal — soft rice folded into fresh yoghurt with a fragrant tempering of mustard, curry leaves and ginger. Cooling, gentle on the stomach and quietly delicious, it's the ultimate comfort food, especially in hot weather.

Servings: 4
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Difficulty: Easy
Rice: Soft-cooked short-grain rice

Method

Tick a step to mark it done.

Step 1: Mash the warm cooked rice lightly and let it cool a little.
Step 2: Stir in the yoghurt, milk and salt to a soft, creamy consistency.
Step 3: For the tempering, heat oil and pop the mustard seeds; add urad dal, green chillies, ginger, red chilli, curry leaves and asafoetida, and fry until fragrant.
Step 4: Pour the tempering over the curd rice and mix.
Step 5: Fold in any add-ins and garnish with coriander. Serve slightly chilled or at room temperature.

To serve

Delicious with mango or lime pickle.

Curd Rice (Thayir Sadam)

Ingredients

Method

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