Curd, and rice, what’s not to like? Indians have consumed curd as a part of their diet for thousands of years; curd (yogurt, and not cheese curd) has cooling properties, aids in digestion and helps combat heat, especially in the summers that India is known for. Many people, especially in warm parts of the country have a bowl of sweet or salted curd with their meal, ideally lunch and mostly during summer.
Every region has its own way of consuming curd; in the North, people prefer having a bowl of curd with their meal, as do the folks in West and Central India, while those in East or North East often have ‘ghol’ or ‘chaas’, a light and frothy drink akin to Lassi. In Southern India though, one very popular way of adding curd to their rice, is the famous Thayir Sadam, or Curd Rice.
There are many, many variations to this bowl of goodness, and while I’m no expert, I know that the rice must be mushy, but not watery; this ensures a good end product. I like mine sweet, with a nice but mild ‘tadka’ or tempering, and I enjoy it cold, so I pop it into the fridge until lunch time. You may choose to add or omit ingredients; shredded carrots, bottle gourd, have it with pickle, etc.
I like having it without any extra veggies, with just a nice touch of the fragrant tempering. I do enjoy a side of garlic papads/appalams/poppadums with my Thayir Sadam/Curd Rice 🙂
Thayir Sadam/Curd Rice
- Cooked Rice – 1 cup
- Curd/Yogurt (low fat or full fat, either works) – 2 cups (Depends on how much you prefer)
- Milk – 1/4 cup
- Sugar – 2 tbsp (adjust as per preference)
- Salt – 1/2 tsp
For the tadka:
- Grated ginger – 1/2 tsp
- Curry leaves – 10 to 12
- Asafoetida/Heeng – 1 tsp
- Split Bengal Gram or Split Black Lentils (Chana or Urad dal) – 2 tsp, soaked
- Ghee or coconut oil – 2 tsp
- Dry red chilies – 2 or 3
- Mustard seeds – 1 tsp
- Cumin seeds – 1/2 tsp (You may also add chopped coriander, green chilies or shredded carrots, and even fried onions.)
- Prep the rice well before by cooking it until it’s slightly mushy and can easily be broken when mashed. (You may use pre-cooked rice too)
- In a large bowl, add the rice, curd, milk and sugar and mix well.
- Refrigerate until you prepare tempering.
- Heat a pan and add the ghee or oil.
- Add curry leaves, red chilies, mustard seeds, cumin seeds, soaked dal, and fry, and add the grated ginger and asafoetida.
- Now add a pinch of salt and stir for a minute or two, before directly pouring on top of curd rice.
- Mix well, and serve with choice of sides 🙂