Curd Rice (Thayir Sadam)
Cooling yogurt-mixed rice tempered with mustard, curry leaves, and ginger — a South Indian soul food that's the ultimate summer meal and digestive comfort.
5mPrep
10mCook
3Servings
210Calories
7gProtein
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Ingredients
- 1 cupscooked rice
- 1 cupsplain yogurt
- 1 tbspmilk
- 1 tspmustard seeds
- 1 leavescurry leaves
- 1 tspginger, finely grated
- 1 wholegreen chili, minced
- 1 tbspoil
- 1 tspsalt
- 1 tbsppomegranate seeds for garnish
Ingredients
- 2 cups cooked rice
- 1.5 cups plain yogurt
- 3 tbsp milk
- 0.5 tsp mustard seeds
- 8 leaves curry leaves
- 0.5 tsp ginger, finely grated
- 1 whole green chili, minced
- 1 tbsp oil
- 0.75 tsp salt
- 1 tbsp pomegranate seeds for garnish
Instructions
- Mash warm rice lightly; mix in yogurt and milk to a creamy consistency.
- Heat oil; add mustard seeds, curry leaves, green chili, and ginger; let sizzle 30 seconds.
- Pour tempering over curd-rice and mix well.
- Season with salt; garnish with pomegranate seeds and serve chilled or at room temperature.