Today, as the temperature soared to a sweltering 40 degrees Celsius, all I could think of was the ultimate comfort food that cools and soothes your body and soul. Curd Rice or Thayir Sadam – yes, that is just what the family needs!
No meal feels complete without a bite of curd rice. It can be as simple as mixing curd and rice for a quick fix, or you can elevate it to something grand with fragrant tempering and vibrant garnishes. Curd rice has always been a staple in my home, whether I serve it at the end of a meal or enjoy it as a standalone dish for a hot summer day lunch. Its creamy texture, cooling effect, and simple flavors make it a favorite, especially when paired with crispy potato stir-fry and tangy pickle—a combination that’s truly irresistible.
What I love most about curd rice is its versatility. The flavors change depending on the tempering and garnishes used. Nutty lentils, fragrant curry leaves, or even the sweetness of pomegranate seeds and green grapes can transform this humble dish. Personally, I favor the version served as Prasadam in temples, where the blend of nutty, tangy, and perfectly spiced flavors creates a divine experience. Over the years, I’ve experimented to recreate that taste at home, and this recipe has become a family favorite.
To make this dish, start by combining slightly overcooked or mashed rice with creamy curd. Then, season it with salt and top it with a tempering of mustard seeds, dried chilies, lentils, and curry leaves. Feel free to personalize it with garnishes like grated carrots or juicy fruits. This dish can be enjoyed on its own or as a comforting side.
So, here’s my take on Thayir Sadam, which serves 4-8 people, depending on portion size. I hope it brings the same comfort and joy to your family as it does to mine.
Curd Rice
Lets see how to prepare this timeless dish, packed with flavor and nourishment
Ingredients
- 1 cup rice
- 2.5 cups water
- 1 cup yogurt
- 1/4 cup full cream milk (adjust as needed)
- Salt to taste
For Tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 tablespoon channa dal (split chickpeas)
- 1 tablespoon urad dal (split black gram)
- 8-10 cashew nuts
- 2 dried red chilies
- 2 teaspoons grated ginger
- 1-2 finely chopped green chilies (optional)
- 1 sprig curry leaves
Garnishes (Optional):
- Grated carrots
- Grapes or pomegranate seeds
Instructions
- Cook the Rice: In a traditional pressure cooker, cook 1 cup of rice with 2.5 cups of water for 4 whistles. Alternatively, use an Instant Pot on high pressure for 10 minutes. Let the pressure settle naturally.
- Mash and Cool: Mash the cooked rice while warm and allow it to cool slightly.
- Mix with Yogurt and Milk: Add 1 cup of yogurt and 1/4 cup of full cream milk to the rice. Combine well and adjust the consistency as needed.
- Prepare the Tempering: Heat oil in a frying pan. Add mustard seeds and let them splutter. Add channa dal, urad dal, and cashew nuts. Fry until golden brown. Now, add dried red chilies and saute until lightly roasted. Turn off the heat. Add grated ginger, chopped green chilies, and curry leaves. The residual heat will cook the aromatics.
- Combine: Add the tempering to the curd rice and mix well. Adjust consistency with more milk or yogurt if needed.
- Garnish and Serve: Garnish with grated carrots, grapes, or pomegranate seeds if desired. Serve chilled or at room temperature.
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Customization Options
- Vegetables: Mix in grated cucumber, carrots or finely chopped coriander for added freshness.
- Fruits: For a burst of sweetness, add pomegranate seeds or grapes.
- Kids friendly: For younger children avoid the chillies and make a milder version of it.
Try this recipe and let me know how it turned out! Share your customized versions or your favorite ways to enjoy curd rice in the comments below. Please share you pictures on Instagram and tag @platefullofyumm