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.
Servings 4 people
- 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
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.