Curd Rice (Thayir Sadam) - South Indian Yogurt Rice | CookOS

Curd Rice

Name: Curd Rice (Thayir Sadam) - South Indian Yogurt Rice
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups cooked rice; 1 cup curd or yogurt; 1/2 cup milk; 3 green chillies (minced); 1/4 tsp asafoetida; 1/4 cup cilantro; Salt; 1 tsp oil; 2 tsp mustard seeds; 1 tbsp urad dal

Curd rice (Thayir Sadam) is a creamy South Indian comfort dish made by folding cooked rice into yogurt and milk, then finished with a fragrant mustard and urad dal tadka. It's light, cooling, and ready in 10 minutes.

🌍Asian 🌍Indian 🌍South Indian 🏷️Curd rice 🏷️Digestion 🏷️Thayir sadam Yogurt

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Curd Rice Recipe | Thayir Sadam | Dahi Bhaat

Total

25 min

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Cookilicious

Ingredients

2 cups cooked rice
1 cup curd or yogurt
1/2 cup milk
3 green chillies (minced)
1/4 tsp asafoetida
1/4 cup cilantro
Salt
1 tsp oil
2 tsp mustard seeds
1 tbsp urad dal

10 Ingredients

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Instructions

1
The first step is to cook rice. You can either cook it fresh or use leftover rice. Then transfer the lukewarm rice to a mixing bowl. Mash it slightly.
2
Add yogurt to the bowl. You may or may not whisk it before adding. Then pour milk into the bowl and add salt.
3
Heat oil in a tadka pan, temper mustard seeds, and urad dal and asafoetida. Then add cilantro, green chillies and curry leaves. Fry for 30 seconds and then pour this tadka over the rice.
4
Mix it all together. We mix it by hand as that makes a lump-free, homogenous mixture. But if you're not comfortable, use a spoon. Then store it in the fridge till its time to serve.
5
Serve chilled with pickle, and papad.

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Tips & Notes

Pro tips

Use freshly cooked rice that's cooled to room temperature; hot rice will curdle the yogurt.
Add salt gradually while folding in the yogurt; it brings out the tanginess and prevents a bland result.
Pour the hot tempering oil immediately over the rice mixture so the spices infuse the entire dish evenly.
Reserve a handful of cilantro and green chillies to stir in raw after tempering for a fresh, vibrant finish.

Substitutions

Curd or yogurt → sour cream or labneh (use less; both are thicker and more tangy)
Mustard seeds → cumin seeds (milder flavor, but still aromatic)
Urad dal → chana dal (slightly nuttier, similar texture when tempering)
Green chillies → serrano peppers (similar heat and texture)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk if needed, then refresh with a new tadka.

Common Questions

Can I make curd rice ahead of time?

Yes. Prepare the rice-yogurt mixture up to 4 hours ahead and refrigerate. Add the tempering just before serving for the best flavor and crunch.

What's the difference between curd rice and regular rice?

Curd rice is mixed with yogurt and milk, making it creamy and tangy. Regular rice is plain. This makes curd rice cooling, easier to digest, and a complete South Indian meal.

Can I use Greek yogurt instead of plain curd?

Greek yogurt works but is thicker; thin it with extra milk to reach a creamy consistency. Regular plain yogurt gives the most authentic, lighter result.