Curd Rice (Thayir Sadam) is not just a dish—it's a bowl of comfort that soothes with every bite. This traditional South Indian recipe is made by mixing cooked rice with creamy yogurt and seasoning it with flavorful tempering. It’s a staple in many Indian homes, often enjoyed as the perfect...
Ingredients
Main Ingredients
- 2cupscooked rice (cooled)
- 2tbspdesiccated coconut (optional)
- 1 1/2cupcurd/yogurt (whisked)
- 1/2cupmilk (optional, for added creaminess)
- salt to taste
For Tempering
- 2tbspoil
- 1tspmustard seeds
- 1tspcumin seeds
- 1tbspchanna dal (split Bengal gram)
- 1tbspurad dal (split black gram)
- 2piecedry red chillies (broken into pieces)
- 2piecegreen chillies (chopped)
- 2sprigscurry leaves
- fresh coriander leaves (chopped, for garnish)
How to make Curd Rice (Thayir Sadam)
Prepare the Rice Base
In a large mixing bowl, combine the cooked rice, desiccated coconut (if using), whisked curd, and salt. Mix gently until the rice is evenly coated. Set aside.
For Tempering
Heat oil in a small pan over medium heat.
Add mustard seeds and cumin seeds; let them crackle.
Stir in the channa dal and urad dal, and sauté until they turn golden brown.
Add the dry red chillies, green chillies, and curry leaves. Cook for a few seconds until fragrant.
Allow the tempering to cool slightly, then pour it over the rice mixture.
Adjust the salt and curd consistency, as needed by adding milk or more curd.
Garnish with chopped coriander leaves and mix well.
Serving
Serve Curd Rice chilled or at room temperature with your favourite accompaniments like pickle, chutney, or papad, as a side dish, or on its own.
Tips & Tricks
Adjust the consistency by adding milk or water to suit your preference for a creamy or lighter texture.
Adjust chillies according to your taste.
Refrigerate the dish for 30 minutes before serving for a refreshing summer treat.
Recipe by
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨