Curd rice or thayir sadam is an easy south Indian rice dish we make with yogurt and mashed rice. We serve curd rice as the last course in south Indian meal with pickle. There are many ways to make thayir sadam and the one I am sharing here is special with tempering. Here is how to make tempered curd rice with step by step photos.
Thayir sadam, daddojanam, moaruanna are the south Indian names for curd rice or yogurt rice. Slightly mashed steamed rice, mixed with yogurt tastes just delicious tempered or not. While it tastes wonderful with any pickle, kids would devour this rice potato fry and so do I.
It is a good idea to make curd rice when you have leftover rice. In fact it is one of the best leftover rice recipes to make with minimum effort. Tempering is not a must in this recipe. You can just mix cooled rice, curd, salt and add some peeled shallots and chopped green chilies. This is one more quick version of thayir sadam we often make.
As I have mentioned above there are many variations with curd rice recipe
- Temple style curd rice
- wedding style thayir sadam
- curd rice for traveling
There will some very minor changes in the above variations yet the rice will be so different.
How To Make Curd At Home?
Curd rice made with homemade curd tastes far better than the ones made with store bought yogurt. Homemade yogurt is fresh, hygienic and as tat slight tangy taste.
Making curd at home is really easy and quick. All you got to do is boil the milk and let it turn luke warm. Add 2-3 teaspoons of fresh curd or starter and mix well. Cover and keep the milk undisturbed for 8-10 hours.
I have a detailed video recipe for making curd at home if you are interested.
Health Benefits Of Curd Rice
Curd rice is our savior when we fall sick wit stomach upset, indigestion.
Curd is excellent probiotic and good to consume when we take anti biotic forany illness.
It is a complete meal for babies above 1 year and can be fed without fear especially in India.
Thayir sadam is an excellent summer cooler that cools the body from inside.
Eating rice with thick curd is one of the age old method for healthy weight gain in kids
Thayir Sadam For Travel
The recipe for thayir sadam for travel is a bit different. If you make curd rice with just rice and curd, it will turn sour in few hours. So while making this rice for lunch box or travel follow the below mentioned procedure.
Cook and cool the rice thoroughly. Boil and cool 2-3 cups of milk to room temperature. Add the cooled milk and 3 tablespoons fresh yogurt to the cooled rice. Mix well and do the tempering.
If you make it in this way, the milk will balance the sourness and rice will take good and fresh even after hours.
Temple Style Thayir Sadam
This recipe comes close to the curd rice you get as prasadham in many Vishnu temples. Temple style curd rice has a hint of ginger and peppercorns and has red chili in tempering.
Boil and cool 1 cup milk.Whisk 1/2 cup fresh curd well. Cook and mash 3/4 cup rice well. Mix the rice, milk and curd very well.
Heat 2 teaspoons sesame oil in a pan. Temper with mustard seeds, urad dal, chana dal, minced ginger, green chilies and dried red chili, curry leaves.
Add this tempering along with required salt and mix well. Usually fruits are not added in temple curd rice.
Wedding Style Curd Rice
Curd rice in weddings have become a rage these days. The rice served in weddings is more rich, colorful and creamy. Here is how you make it at home.
The secret ingredient behind wedding style creamy yogurt rice is salted butter. The proportions remain the same s mentioned in the recipe.
Just add 2-3 tablespoons butter along with milk and curd. Mix well.
While tempering the rice, add 3 tablespoons finely chopped cashews and almonds. You can also add crushed peppercorns for more flavor.
Tips To Make Best Curd Rice
Always use fresh thick curd. Sour curd will totally break the curd rice.
I like to add grated carrots, grapes and pomegranate while making this rice. You can also add chopped cucumbers, apples. While tempering you can fry mor milagai too.
The rice should be cooled as we should not add curd to hot rice. It will upset the stomach.
While adding the curd to rice, keeping mixing it with ladle to ensure proper mixing.
Use sesame oil for tempering for nice flavor.
Curd rice becomes tight and hard on cooling. So if you serve this a while after making add some milk or curd and mix well just before serving.
What To Serve With Curd Rice?
Thayir sadam tastes best with mango pickle, lemon pickle, tomato pickle or cut mango. We also like to have it with spicy potato fry or okra fry.
More rice recipes you might like
How To Make Curd Rice Step by Step
Pressure cook 3/4 cup rice with 3 cups of water for 3-4 whistles. The rice should ne mushy. You can also mash the hot rice a bit. Allow the rice to reach room temperature.
Boil and cool 1/2 cup milk to room temperature. Whisk 1 cup curd very well.
Mix rice, milk, curd and required salt. Mix very well with a ladle.
Heat 2 teaspoons sesame oil in a pan. Temper with mustard seeds, urad dal, chana dal, green chilies and curry leaves. You can also add minced ginger.
Add the tempering to the prepared rice. Also add grated carrots, pomegranate, grapes and mix well.
Serve immediately.
Curd Rice Recipe
Curd rice or thayir sadam is an easy south Indian rice dish we make with yogurt and mashed rice. We serve curd rice as the last course in south Indian meal with pickle. There are many ways to make thayir sadam and the one I am sharing here is special with tempering.
- 3/4 cup short grained rice ponni/ sona masuri
- 1/2 cup boiled and cooled milk
- 1 cup fresh curd well whisked
- salt to taste
- 2 teaspoons sesame oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 15 curry leaves
- 1/2 teaspoon ginger peeled and minced
- 2 green chilies slit
- 1/4 cup grated carrot
- 10 green grapes
- 10 black grapes
- 1/4 cup pomegranate pearls
Pressure cook 3/4 cup rice with 3 cups of water for 3-4 whistles. The rice should be mushy. You can also mash the hot rice a bit. Allow the rice to reach room temperature.
- Boil and cool 1/2 cup milk to room temperature. Whisk 1 cup curd very well.
- Mix rice, milk, curd and required salt. Mix very well with a ladle.
- Heat 2 teaspoons sesame oil in a pan. Temper with mustard seeds, urad dal, chana dal, green chilies and curry leaves. You can also add minced ginger.
Add the tempering to the prepared rice. Also add grated carrots, pomegranate, grapes and mix well. Serve curd rice immediately.
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