Thayir Sadam—this means curd rice in English. This dish, which is also known as yogurt rice, it originates from India and is most popular in South Indian states like Tamil Nadu, Karnataka, Kerala, Telangana, Maharashtra, and Andhra Pradesh. It is also considered a staple of traditional South Indian cuisine.

Curd rice is actually easy to make. Plus, it is also quite healthy. As we know, Shuddh Yogurt is rich in calcium, proteins, good fats, and minerals. It’s also an excellent choice for vegetarians. There’s also the fact that it contains friendly probiotic bacteria that help in digestion. Shuddh Yogurt essentially is specially good for the gut.

Here’s how you can make yourself some flavorful and tasty Thayir Sadam.

Recipe

Thayir Sadam is nothing but curd (yogurt) mixed with cooked rice, salt, and some herbs. Just follow these quick and easy steps!

Rinse ½ cup of your preferred rice a couple of times in water.
Add the rice and 1.5 cups of water in a 2-litre pressure cooker, and stir.
Pressure-cook the rice for five to six whistles (eight to nine minutes) until the rice is cooked well (softer than normal).
Mash the rice with a spoon or a proper masher. Then, close the cooker and wait until the rice cools to room temperature.
Once the cooked rice becomes lukewarm, add one cup of fresh Shuddh Yogurt.
Then, add ¼ cup of milk. The amount of milk added has to be proportionate to the sourness of the Shuddh Yogurt.
Mix it well and break the lumps—if any. Make sure that the consistency is slightly loose and not all that thick. If it’s too thick, add some more curd or milk.
Add one teaspoon of finely chopped ginger, one chopped, green chilli, one tablespoon of chopped coriander leaves, and one teaspoon of finely chopped curry leaves. Finally, add some salt (the amount depends on your taste).
Mix it well and then set it aside.
For the tempering, heat a small pan and add one tablespoon of sesame oil.
When the oil is hot enough, add ½ teaspoon of mustard seeds and wait till they begin to crackle.
Once they do, heat another small pan and add sesame oil, peanut oil, or sunflower oil. Then, add ½ teaspoon of urad dal and stir until it turns golden.
Next, add five to six chopped curry leaves and ⅛ teaspoon of asafoetida. Mix them well and switch off the flame.
Add the tempering in the curd rice mixture and mix it well.
Garnish the end product with a few coriander leaves or pomegranate arils or grapes. Finally, serve the curd rice with a side of appalam or pappadums. If you’re not serving it immediately, keep it at room temperature for a couple of hours and then refrigerate.

Thayir Sadam is one of the healthiest and tastiest Indian dishes out there. Try it soon!