Curd Rice | Thayir Sadam
A traditional South Indian dish made with cooked rice and yogurt, seasoned with a flavorful tempering of spices and garnished with pomegranate seeds and coriander leaves.
Ingredients
- 1.5 cups White rice
- 3 cups Curd (Plain yogurt can be used as a substitute)
- 1 sprig Curry leaves
- 1 teaspoon Split urad dal
- 1 teaspoon Chana dal
- 2 teaspoons Mustard seeds
- 1 handful Pomegranate seeds (For garnish)
- 1 pinch Asafetida
- 1 inch Ginger (Finely chopped)
- 4 units Green chillies
- 2 units Dry red chillies
- 1 small Onions (Finely chopped)
- 10 units Cashews
- 2 tablespoons Whole milk
- 1 to taste Salt
- 3 teaspoons Cooking oil
- 1 handful Coriander leaves (For garnish)
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Instructions
- 1Cook 1.5 cups of rice until tender and set aside to cool slightly.
- 2Heat 2-3 teaspoons of cooking oil in a Kadhai. Add 2 teaspoons of mustard seeds and allow them to crackle. Add dry red chillies and sauté until slightly browned. Incorporate urad dal and chana dal, stirring until they crackle. Add finely chopped ginger, sauté well, then add curry leaves, asafetida, and finely chopped onions. Optionally, add cashews for extra crunch.
- 3Incorporate the required amount of plain yogurt into the cooked rice. Break any lumps in the rice before adding the yogurt. Add a little milk to the rice to reduce the sourness of the yogurt. Season with salt to taste and mix thoroughly.
- 4Add the prepared tempering to the yogurt rice mixture. Adjust salt and yogurt as needed. Garnish with coriander leaves and pomegranate seeds before serving.
