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.

Ingredients:
Table 1:

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

Table 2: To Temper

Oil	1 tbsp
Mustard	1/2 tsp
Asafoedita powder	pinch
Red chillies	2
Cashews	10
Curry leaves	6
Ginger shredded	1 tsp

Instructions:

• 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. 

• Add curd, milk and salt. Mix well. Add carrots, pomegranate seeds and coriander leaves.

• 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.

Tips:

• 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.