Curd Rice Recipe (Thayir Sadam)
Curd Rice, also known as Thayir Sadam, is a comforting South Indian dish made with cooked rice and yogurt (curd), tempered with spices like mustard seeds, curry leaves, and green chilies. It is a staple in states like Tamil Nadu, Karnataka, and Andhra Pradesh, often served as the final course to cool the palate. Make it using my easy recipe.
Servings: 4 people
Ingredients
For The Curd Rice
- ½ cup white rice
- 1 and ½ cups water
- ½ cup chilled plain yogurt (dahi, curd)
- ¼ cup chilled milk
- 2 tablespoons grated carrot
- 1 teaspoon salt or to taste
For The Tempering
- 2 tablespoons oil
- ½ teaspoons brown mustard seeds
- 10-12 curry leaves
- 1 teaspoon white urad dal
- ½ teaspoon grated ginger
- 1 dry red chili broken into small pieces
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- 2 tablespoons pomegranate seeds
Instructions
Cook The Rice
- Rinse rice with water and add it to a pan. Add water and stir gently.
- Cover the pan and cook the rice on low heat for 20-25 minutes until the rice is cooked well.
- Remove the pan from the heat and bring the rice to room temperature.
To cook the rice in a pressure cooker, cook for 2 whistles on high heat. Then remove the cooker from the heat and let the pressure release naturally. Open the lid and use the cooked rice in the recipe.
To cook the rice in an Instant Pot, add rice with 1 cup of water to the Instant Pot. Press PRESSURE COOK and set the timer to 5 minutes. Once the timer goes off, let the pressure release naturally and then open the lid.
Mix Curd and Rice
- Transfer the cooled rice to a bowl.
- Add yogurt, milk, carrot, and salt and mix well.
- Slightly mash the mixture using your clean hands.
Temper The Curd Rice
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds.
- Add urad dal, ginger, and dry red chili, and fry until the dal turns slightly brown.
- Pour the tempering over curd rice and mix well.
- Garnish with cilantro and pomegranate seeds. Serve.
Video
Notes
To make the thayir sadam recipe, the rice is cooked with slightly more water to make it mushy. Follow the measurements given in my recipe.
Cool the rice completely before mixing it with yogurt and milk. Otherwise, milk and yogurt might curdle.
The consistency of yogurt rice is similar to that of porridge. If it looks thick, add a little milk.
Do not use ghee or coconut oil for tempering. It will solidify once the curd rice is cooled.
You can add cooked, grated beetroot or grated cucumbers instead of carrots.
You can make this recipe using leftover rice as well. Just soak it in some water before using.
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1370IU | Vitamin C: 51.2mg | Calcium: 38mg | Iron: 1.5mg
