Thayir Sadam
Soft cooked rice mashed with fresh curd and milk, finished with a mustard-curry leaf tempering, the traditional Tamil meal-ender valued for its cooling effect.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Pot
- •Tempering pan
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 7 g
- carbs
- 32 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 230 kcal
Instructions
- 1
Mash the warm cooked rice with a ladle until soft and lightly broken down.
- 2
Stir in the milk while the rice is still warm so it absorbs completely.
- 3
Let the rice and milk mixture cool completely to room temperature.
- 4
Whisk the fresh curd (plain yoghurt) until smooth. Stir it into the cooled rice with salt and mix well.
- 5
Heat coconut oil or ghee (clarified butter) in a small pan. Fry mustard seeds and urad dal until they pop.
- 6
Add the chopped green chilli, ginger and curry leaves. Fry them quickly for a few seconds.
- 7
Pour this tadka (fried spice mixture) over the curd rice. Mix everything gently.
- 8
Top with pomegranate seeds if you like. Serve chilled or at room temperature.
Chef's tips
Mixing milk into warm rice before adding curd keeps the dish creamy for hours without turning watery. Use fresh, mildly sour curd for the best flavour.
Ingredient substitutions
- fresh curd → a mix of curd and a little buttermilk for a looser texture
Storage
Refrigerate for up to a day; best consumed fresh.
Reheating
Not reheated; always served cold or at room temperature.
Common mistakes to avoid
- •Adding curd to hot rice, which curdles the mixture and makes it sour quickly
- •Skipping the milk, which causes the curd rice to dry out quickly
Serving suggestions
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