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    Home » Rice Recipes » Thayir Sadam | Traditional Curd Rice Recipe

    Thayir Sadam | Traditional Curd Rice Recipe

    Published: Jul 4, 2007 · Modified: Apr 9, 2024 by Srivalli · 14 Comments

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    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.

    You can check out How to set Curds and another version of Curd Rice.

    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.

    PIN This for Later!

    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.

    For Tempering

    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.

    Making Traditional Curd Rice

    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.

    Recipe

    Thayir Sadam
    Print Pin
    5 from 2 votes

    Thayir Sadam | Traditional Curd Rice Recipe

    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.
    Course Main Dish - Rice
    Cuisine South Indian
    Keyword Curd Rice, Travel Food
    By Cook Method Pressure Cooker, Stovetop
    Occasion Festival Meal
    By Diet Anti Inflammatory, Healthy Recipes
    Dish Type 30 Minutes Meal
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 4 people
    Author Srivalli

    Ingredients

    For Rice

    • 1/2 cup Rice
    • 1 cup Milk
    • 1 cup Water
    • 2 tablespoon Curds / Yogurt

    For Tempering

    • 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 Chillies
    • 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

    Instructions

    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.

      For Tempering

      • 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.

      Notes

      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.
      Tried this recipe?Mention @cooking4all or tag #cooking4all!
      Traditional Curd Rice

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      Reader Interactions

      Comments

      1. Coffee says

        July 04, 2007 at 10:20 am

        The ever refreshing meal.....I love this with raw mango a lot!!!!!

        Reply
      2. Asha says

        July 04, 2007 at 6:08 pm

        I love Mosaranna as we call it.Very refreshing to have around for summer:))

        Reply
      3. Suma Gandlur says

        July 04, 2007 at 9:46 pm

        We all love to eat curd rice. I have my version on my blog.

        Reply
      4. aruna says

        July 04, 2007 at 10:50 pm

        Hi Srivalli, agree with coffee very refrshing with raw mango.
        Aruna

        Reply
      5. archana says

        July 05, 2007 at 2:54 am

        My favorite .I can survive on this:)

        Reply
      6. Srivalli says

        July 05, 2007 at 5:12 am

        Coffee ..with raw mango thats indeed new to me...thanks...will try it next time...

        Asha is it in Kannada they call this?...it sounds good

        Thanks Suma ..will check it

        Thanks aruna, archana for dropping by.

        Reply
      7. Suganya says

        July 05, 2007 at 7:13 pm

        A timeless treasure of the culinary world :D..This and maavadu is heaven in every bite.

        Reply
      8. Poonam says

        July 26, 2007 at 11:56 am

        It has been so long since I had this! I like it a lot with raw mangoes or red onions!

        Reply
      9. TBC says

        July 27, 2007 at 2:20 pm

        I just love eating curd rice.I don't add milk though.

        Reply
      10. Srivalli says

        July 28, 2007 at 5:48 am

        Agree with you Suganya

        wow that will be a great combi right Poonam

        Welcome to my blog TBC ..and thanks for your comments..

        Reply
      11. Anonymous says

        December 08, 2008 at 5:58 pm

        Today we made your curd rice.It tasted great with mavadu pickle.No words to express the taste of curd rice.Since,it´s so easy to make,we will make it often for sure.Thanks for sharing this recipe and for your help in making us this.

        Reply
      12. Sherry Cutting says

        July 20, 2010 at 3:30 am

        Thank you Srivalli!

        Reply
      13. Srividhya Gopalakrishnan says

        September 29, 2021 at 8:31 pm

        5 stars
        Love adding mor milagai to curd rice. Thanks for sharing all the tips and tricks. After coming to the US, I started adding a little bit of sour cream especially when making it for the potlucks and it does enhance the flavor.

        Reply
      14. Radha says

        October 01, 2021 at 7:16 am

        5 stars
        This is all time favorite! Would love a bowl with mormilagai.

        Reply
      5 from 2 votes

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