Tuesday, May 13, 2014

Curd Rice - Thayir Sadam

For most South Indians, curd rice is the customery end to every lunch and dinner meal.  It is usually prepared by mashing cooked plain rice and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro and is often accompanied with Lemon or Mango pickle. But my favorite combo is curd rice with potato poriyal :-) You can garnish with variety of ingredients like grated carrots, fried cashews, pomegranate seeds, green/purple grapes etc. In the recent days studies says that it is better to avoid curd for dinner, but if one is accustomed you can take it in the form of buttermilk.


Cooked rice - 1/2 cup
Curd/yogurt - 1/2 cup, adjust as per taste and need
Milk - 1/2 cup, adjust as per taste and need
Curry leaves and coriander leaves for garnish
Salt, hing as per taste

To Temper

Oil, Mustard seeds, urad dal and curry leaves as per need
Green chilly - 1, chopped finely
Ginger - 1 inch piece, chopped finely
Cashews - few, broken into small pieces (optional)


Take the cooked rice in a wide bowl. The rice should be hot enough to handle. Mash it well with the back of the laddle or spoon. Add the boiled milk and mix well without any lumps. Once it is cooled add the curd and salt and mix well. You can also add a little bit of water if required. The consistency should not be very thick nor too watery.

Now do the tadka with the tempering ingredients and add this to the curd rice. Garnish with chopped curry leaves and coriander leaves.

** Adjust the ratio of curd, milk and water as per your taste and consistency. If you like a tangy taste increase the quantity of curd and lessen milk/water. If you are packing for lunch box, add more milk and less curd.

1 comment:

Thanks so much for taking the time to leave a comment. I just love hearing from you!