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Thursday, March 21, 2013

Curd Rice | Thayir Sadham

Curd Rice | Thayir Sadham
Curd rice | Thayir Sadham is an easy and quick Lunch box recipe. South Indian meal always get completed by in taking curd with rice. Enjoy this curd rice with lemon pickle or mango pickle. Curd rice is one of my favourite and comforting food all the time. I can eat curd rice at any time of the day. Please check below for detailed step by step instructions and pictures for making South Indian Thayir sadham | Curd rice.
Preparation Time:10 mins
Cook Time:5 mins 
Ready In: 15 mins
Yields : 2 Servings

The above cook time is under assumption that the rice is already cooked. If rice is not cooked, then add another 25 mins.
Curd Rice

Table 1:
Raw Rice
1/2 Cup
Curd /Yogurt
1/2 cup
1/4 cup
 As needed
Grated Carrot
1 tbsp
Pomegranate seeds
2 tbsp
Coriander Leaves chopped 
3 stalks

Table 2: To Temper
1 tbsp
1/2 tsp
Asafoedita powder
Red chillies
Curry leaves
Ginger shredded
1 tsp

  • Grate carrots, finely chop coriander leaves and freshly grate ginger. Cook raw rice by adding enough water. I have used sona masoori rice and pressure cook with 2 cups of water for 4 whistles. Mash the rice and allow it to cool down. 
Curd Rice | Thayir Sadham 1

  • Add curd, milk and salt. Mix well. Add carrots, pomegranate seeds and coriander leaves.
Curd Rice | Thayir Sadham 2

  • Heat oil in the pan and add mustard. Allow it to splutter. Add red chillies,curry leaves and cashews .Fry till cashews turns golden colour. Add shredded ginger. Once ginger is cooked, add these tempered ingredients to curd rice.
Curd Rice | Thayir Sadham 3

Thayir Sadham

  • Variations can be done by adding fresh fruits likes grapes and apple. Finely chopped mango can also be added.
  • Finely chopped green chillies can be added.
  • Ginger, Curry leaves and coriander leaves can be used with /without tempering based on your taste.
  • Red chillies can be replaced with green chillies.
  • Allow rice to cool down completely before adding other ingredients.
  • For immediate consumption, decrease milk quantity and increase curd quantity.

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