Curd Rice (Thayir Sadam): Cooling South Indian Classic

Curd Rice — a classic Indian recipe, made simple for your home kitchen.

Prepare the Rice

1. Cook the rice: You can use leftover rice or cook fresh. If cooking fresh, rinse 150g of a short-grain or medium-grain rice (like Sona Masoori or even Basmati) and cook it with approximately 300ml water until soft and slightly mushy.
2. Once cooked, spread the rice on a plate to cool down slightly. This helps prevent it from becoming too sticky when mixed with yogurt.

Mix the Curd

1. In a bowl, combine the cooled cooked rice, 180g plain yogurt, 60ml milk, and 0.25 tsp salt.
2. Mix everything gently with your hands or a spoon, ensuring the rice grains are coated and slightly mashed. The consistency should be creamy but not watery. Adjust salt to taste.

Temper the Spices

1. Heat 0.5 tbsp oil in a small pan over medium heat.
2. Once hot, add 0.25 tsp mustard seeds. Let them splutter.
3. Add 0.5 tsp urad dal and fry until golden brown.
4. Stir in the curry leaves, chopped green chilli, grated ginger, and 0.125 tsp asafoetida. Sauté for a few seconds until fragrant.
5. Pour this tempering immediately over the mixed curd rice.

Serve

1. Garnish with 1 tbsp chopped coriander leaves and 1 tbsp pomegranate seeds (if using).
2. Serve chilled or at room temperature.