Curd Rice Recipe (Thayir Sadam)

Name: Curd Rice Recipe (Thayir Sadam)
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Andhra
Ingredients: ½ cup white rice; 1 and ½ cups water; ½ cup chilled plain yogurt (dahi, curd); ¼ cup chilled milk; 2 tablespoons grated carrot; 1 teaspoon salt (or to taste); 2 tablespoons oil; ½ teaspoons brown mustard seeds; 10-12 curry leaves; 1 teaspoon white urad dal; ½ teaspoon grated ginger; 1 dry red chili (broken into small pieces); 1 tablespoon chopped cilantro (fresh coriander leaves); 2 tablespoons pomegranate seeds

Curd Rice, also known as Thayir Sadam, is a comforting South Indian dish made with cooked rice and yogurt (curd), tempered with spices like mustard seeds, curry leaves, and green chilies. It is a staple in states like Tamil Nadu, Karnataka, and Andhra Pradesh, often served as the final course to cool the palate. Make it using my easy recipe.

🌍Andhra 🌍Indian 🌍Karnataka 🌍Tamil Nadu 🏷️Curd rice Thayir sadam

🏷️

Total

1h

Servings

4

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Whiskaffair

Ingredients

½ cup white rice
1 and ½ cups water
½ cup chilled plain yogurt (dahi, curd)
¼ cup chilled milk
2 tablespoons grated carrot
1 teaspoon salt (or to taste)
2 tablespoons oil
½ teaspoons brown mustard seeds
10-12 curry leaves
1 teaspoon white urad dal
½ teaspoon grated ginger
1 dry red chili (broken into small pieces)
1 tablespoon chopped cilantro (fresh coriander leaves)
2 tablespoons pomegranate seeds

14 Ingredients

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Instructions

1
Rinse rice with water and add it to a pan. Add water and stir gently.
2
Cover the pan and cook the rice on low heat for 20-25 minutes until the rice is cooked well.
3
Remove the pan from the heat and bring the rice to room temperature.
4
Transfer the cooled rice to a bowl.
5
Add yogurt, milk, carrot, and salt and mix well.
6
Slightly mash the mixture using your clean hands.
7
Heat oil in a pan over medium-high heat.
8
Once the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds.
9
Add urad dal, ginger, and dry red chili, and fry until the dal turns slightly brown.
10
Pour the tempering over curd rice and mix well.
11
Garnish with cilantro and pomegranate seeds. Serve.