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.
Serving: 3g | Calories: 220kcal