Curd Rice (Thayir Sadam)
Curd Rice is a traditional South Indian savory dish of rice and curd. Learn how to make the crunchy and creamy thayir sadam in a few simple steps.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Cup cooked white rice
- 1 1/4 Cup curd (yogurt)
- 1 teaspoon salt or to taste
- 1 tablespoon ginger
- 1/4 Cup cucumber, grated
- 1/4 Cup carrot, shredded
- 1/4 Cup pomegranate
- 1/4 Cup malai (milk cream)
- 2 tablespoon cooking oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon white urad dal
- 8 fresh curry leaves
- 1 tablespoon green chili, chopped
- 2 tablespoon peanuts
Instructions
- 1
Take cooked rice in a wide mixing bowl. Mash it gently using the back of the spoon to break the lumps.
- 2
Combine rice with curd, ginger, grated cucumber, carrot, and salt. Mix nicely. Add cream (malai) and mix one more time. At this stage, you can keep curd rice in the refrigerator for 10 - 15 minutes.
- 3
To prepare the tempering, heat oil in a small pan.
- 4
Add mustard seeds, dal, curry leaves, and green chili. Fry for 10 - 20 seconds or till the seeds starts popping.
- 5
Add peanuts. Fry for another 10 seconds. Turn off the heat.
- 6
Pour the tempering over the curd rice.
- 7
Garnish curd rice with pomegranate pearls and fresh coriander.
- 8
Serve curd rice immediately with fried papadum or potato roast.