Thayir Sadam | Spicy Seasoned Curd Rice
Thayir Sadam or Spicy Seasoned Curd Rice is a popular dish prepared in South India. This mixed rice is prepared by mixing curd or unsweetened probiotic yogurt with rice and seasoned with different ingredients.
Servings 4 people
Ingredients
For the Rice:
- 1/2 cup Raw Rice
- 1 1/4 cup Water
After cooking:
- 1 1/2 cup Milk
- 1/2 cup Curds
- 3/4 tsp Salt
For Tempering
- 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
Instructions
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.
Notes
Along with this, we also add pomegranate arils, green grapes, grated carrots.
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