Thayir Sadam or Spicy Seasoned Curd Rice is a healthy South Indian dish made by mixing curd or unsweetened probiotic yogurt with rice, seasoned with different ingredients.
This seasoned curd rice is one of the popular summer dish across South states like Tamil Nadu, Kerala, Karnataka, Telangana, and Andhra Pradesh. As well as Maharashtra.
So basically this spicy Seasoned Curd Rice is a summer coolant dish. It is also one of the dishes we frequently make during festival seasons and in temples. Curd Rice or Yogurt Rice is comfort food for many in Southern states. Curds/Yogurt is part and parcel of all South Indian meals. Fresh homemade curds is set every day in many south indian homes. We also have the habit of making this Seasoned Curd Rice to pack for lunch boxes, journeys, and festivals.
When making the Thayir Sadam, we mostly make it ahead and season it as well for the spices and flavours to settle in. We always use homemade curds and if you are yet to do, then learn how to set homemade curds. Apart from today's recipe, I have another method of making traditional Curd Rice at home.
Today's recipe is slightly different from my other recipe. We make this dish at least 3 - 4 hrs ahead of serving. As curd rice is so cooling and healthy, we pack it for journeys, which means it should not get hard, still be gooey and not sour.
For the Aadi Krithigai Festival we made this Thayir Sadam as part of the thali.
Thayir Sadam | Spicy Seasoned Curd Rice
For the Rice:
- 1/2 cup Raw Rice
- 1 1/4 cup Water
- 1 1/2 cup Milk
- 1/2 cup Curds
- 3/4 tsp Salt
- 2 tsp Ghee
- 3/4 tsp Mustard Seeds
- 1/2 tsp Urad dal
- 1/2 tsp Cumin Seeds
- 5 -6 Cashew Nuts
- 2 medium Green Chilies
- A Sprig Curry leaves
- A Pinch Hing big pinch
How to make the Thayir Sadam
- Wash and soak the rice for 15 - 20 mins. Pressure cook the rice with water for 3 whistles. Let the pressure fall.
- Once the pressure falls, add the salt and curds, mix with a ladle to ensure the rice is fully mashed. I normally use a thick ladle to press it down. You can use a dal masher as well.
- Let the rice cool down further under the fan, slowly add one cup of milk and continue mashing it down, until you get a smooth flowing consistency. Cover the bowl and keep it aside for an hour or so.
- The consistency has to be gooey. When you check the rice after an hour or so, the rice would have set. Add the remaining milk and mix well.
Prepare the tempering.
- Heat a pan with ghee, simmer, and add all the tempering ingredients starting with dals and chilies. Saute well for the ingredients to get cooked. Pour this over the cooked curd rice.
- Mix the curd rice again to ensure the tempering is completely mixed well.
- Depending on the consistency, add more milk and salt if required.
- We do not taste if it's for Neivedyam.