Thayir Sadam or Traditional Curd Rice is a popular South Indian dish prepared with curds and steamed rice. We season the traditional curd rice with spices, fresh fruits, and dry fruits. Many South Indian Temples offer Curd Rice as Prasadam.
This simple seasoned curd rice is referred to by many names. In Telugu, we refer to it as Perugamma or Daddojanum or Bagala bath. In Tamil, we refer to it as Thayir Sadam. It is also called Yogurt Rice. Curds refer to the unsweetened probiotic Yogurt. Most South Indians set their own curds at home with homemade culture. It is most popular in the South Indian states of Tamil Nadu, Kerala, Karnataka, Telangana, and Andhra Pradesh; and also in Maharashtra.
As a culture, we are used to completing our meal with a serving of Curd Rice. At my parents' place, it is always served for both lunch and dinner. Whereas Hubby Dear will not have it for dinner. Our three-course lunch meal normally has dal/sambar, Rasam and finally Curd Rice.
When I used to pack a lunchbox for Hubby dear, I always used to send him a box of Curd Rice. While regular home meals, we mostly don't mix and serve. We just serve rice and curds for each to mix and eat as such.
How do you plan when you have to make ahead and in large quantity!
Thayir Sadam / Curd Rice can be prepared in many ways. Traditionally seasoned curd rice can also have so many additional ingredients added to it. During my childhood, when we used to have many parties or potluck gatherings, Amma always used to make Curd Rice for the gettogether as her dish comes out excellent.
When we are preparing for a large gathering or want to make curd rice ahead, we will make it ahead and chill it for mealtime. We have to make sure the rice is gooey, it's not sour when we have to serve it.
I am sharing the tips and tricks we have been following to make this rice very delicious. Roasted Cashews, raisins along with grapes, and pomegranate is added for extra taste. During Mango Season, we even make it with ripe sweet mangoes.
This was originally when I started the blog in 2007, updating with new pictures and sharing this as part of A to Z Easy Family Dinner Ideas for T.
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Step By Step Pictures to make Thayir Sadam
For the Rice
Clean and soak rice for 15 mins. Add both milk and water, pressure cook for 3 whistles. Let the pressure fall.
Remove the lid and with the back of the ladle, mash it well.
Add curds and mix well. The consistency has to be gooey, so add more milk or water as required.
Add salt and mix well.
Heat a small pan with ghee, temper with mustard, urad, chana dal. Saute and add curry leaves, ginger, green chilies, cashews, and raisins. Let the raisins bubble up.
Pour this over the prepared curd rice.
Add finely chopped coriander leaves and mix everything well.
Garnish with chopped green grapes, pomegranate arils.
Refrigerate and serve chilled
Tips to make Perfect Curd rice for Lunch all the time:
The seasoned curd rice needs to be in the right consistency.
It should be gooey and not sour, served chilled.
This means you need to prepare it at least a couple of hours ahead.
So add more milk, make sure the rice is still warm when you add curds.
Once the tempering is done, cover and keep it in a warm place for an hour to set.
An hour before serving, refrigerate and serve it chill.
When you add curds to the warm rice having milk, the curds sets in naturally.
We also add grated carrots, Mor Milagai to the final dish.
Thayir Sadam | Traditional Curd Rice Recipe
- 1/2 cup Rice
- 1 cup Milk
- 1 cup Water
- 2 tablespoon Curds /Yogurt
- 1 teaspoon Ghee
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Mustard Seeds
- 1/4 teaspoon Chana Dal
- 1/4 teaspoon Urad dal
- 2 Sprigs Curry leaves
- 1/8 teaspoon Asafoetida / Hing
- 2-3 Green Chilies
- 2 inch Ginger grated or finely chopped
- Salt to taste
- Handful Coriander Leaves finely chopped
- 5-6 Cashewnuts
- 5-6 Raisins
- Seeds Green Grapes
- Pomegranate Arils
Thayir Sadam Seivathu Eppadi
For the Rice
- Clean and soak rice for 15 mins. Add both milk and water, pressure cook for 3 whistles. Let the pressure fall.
- Remove the lid and with the back of the ladle, mash it well.
- Add curds and mix well. The consistency has to be gooey, so add more milk or water as required.
- Add salt and mix well.
- Heat a small pan with ghee, temper with mustard, urad, chana dal. Saute and add curry leaves, ginger, green chilies, cashews, and raisins. Let the raisins bubble up.
- Pour this over the prepared curd rice.
- Add finely chopped coriander leaves and mix everything well.
- Garnish with chopped green grapes, pomegranate arils.
- Refrigerate and serve chilled. We serve it with Mor Milagai