Curd Rice, or “Thayir Sadam,” is a traditional South Indian dish that’s creamy, tangy, and incredibly comforting. Made with simple ingredients like cooked rice, curd, and a blend of flavorful tempering, it’s a perfect meal for hot summer days or whenever you’re craving something light yet satisfying.
Ingredients
- 3 cup cooked rice
- 2 cup plain curd
- 1 tablespoon ghee (clarified butter) or oil
- 1 teaspoon mustard seeds
- 1-2 green chilies finely chopped
- 1 sprig curry leaves
- 1 teaspoon grated ginger
- 2 tablespoons finely chopped coriander leaves
- 2 tablespoons grated carrot (optional)
- 1-2 tablespoons pomegranate seeds (optional for garnish)
- Salt to taste
Step By Step Guide
Prepare The Rice
Mash the cooked rice slightly and mix it with curd and milk (if using). Add salt to taste and mix well until creamy.
Prepare the Tempering
Heat 1 teaspoon oil or ghee in a pan. Add half teaspoon mustard, half teaspoon cumin and let them splutter. Add 1 broken dried red chilli. Fry them until the dal turns golden. Then add the 1 chopped green chilli, curry leaves & half teaspoon grated ginger and sauté for a few seconds until fragrant.
Cook The Lentils
Pour 2 to 3 tablespoons water to cook down the lentils until slightly soft. Mix in grated carrots and chopped coriander leaves for added texture and flavor.
Combine And Mix
Pour the tempering over the curd rice. Stir well to combine all the flavors.
Garnish And Serve
Garnish with pomegranate seeds and Serve curd rice with pickle or pappad for a complete meal.
