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Curd Rice (Thayir Sadam)

My absolutely all-time favorite comfort food is curd rice. A South Indian preparation which is not only super delicious but also very soothing to the stomach and soul, where the Cooked and completely cooled down Rice and whisked Curds are mixed together and is tempered and served chilled garnished with finely chopped fresh coriander leaves, Pomegranate Pearls, fried broken cashew nuts and whole red chillies.


Preparation Time: 10 minutes

Cooking Time: 15 minutes

Refrigeration Time: 30 minutes or more as desired

Serves: 4.

Ingredients and Quantity:
Rice, cooked till very soft- 02 cups

Curd, thick and whisked- 02 cups

Milk, lukewarm- 1/2  cup

Carrot , grated- 03 tbsp

Mustard seeds, soaked, coarsely ground- 1/4th  tsp.

Salt –to taste

For the Tempering:

Refined Oil- 03 tbsp.

Mustard seeds- 01 tsp

Curry leaves -02 sprigs

Fenugreek seeds- 1/4th tsp.

Black gram dal, split-2 tsp

Whole red chillies-04 nos.

Cashew nuts, broken, -08 nos.

Ginger grated= 1 inch piece

Asafoetida- a pinch
For the Garnish:
Coriander leaves, finely chopped- 02 tbsp.

Pomegranate Pearls- 02 tbsp.

Dried red chillies,broken, fried-02 nos.

Cashew nuts, broken, fried- 02 tsp.

Method:
1. Cook the rice in enough water till very soft. When the rice is warm, slightly mash the rice ,add warm milk , coarsely ground mustard and salt and mix well

2. Allow the rice to come to room temperature.

3. Add the coarsely ground mustard paste , the thick whisked curd and grated carrots to the cooled, cooked rice. Mix well.

4. Heat oil in a non-stick pan, add mustard seeds and allow them to crackle. Add the curry leaves, black gram dal , fenugreek seeds ,ginger and whole red chillies.

5. Add asafoetida and mix well. Switch off the flame.

6. Pour this tempering over the curd rice and mix. Adjust salt if required.

7. Garnish with finely chopped fresh coriander leaves, fried cashew nuts ,dried red chillies and pomegranate pearls.

8. Place the curd rice in the refrigerator for 30 minutes.

9. Serve chilled or at room temperature with the pickle and Papadum of your choice.

Chef Tips:
1. Do not add curd to hot rice.

2. You may add chopped green chillies in the tempering in addition to the ingredients mentioned.

3. You may use leftover rice to make curd rice.

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