Curd rice recipe | Thayir sadam recipe

  
Curd rice recipe? What recipe is there for curd rice! This could be the thing running behind many of you, for whom it is a every day thing. But there are people who really have no idea about how to make curd rice/ thayir sadam or some of you want to know more precisely. And for this summer, we all want to beat the heat, so thought of posting curd rice virtually for you all. As I have seen myself, many guys like to end their meals with curd rice, especially south Indians. Vj says, even if there’s no fancy meals, curd rice, pickle or a simple vegetable side dish is enough for him. It tastes heavenly to him. And I have heard the same through other friends too, that their husbands prefer at least curd rice for their lunch box, rather than eating out.
     Though we end our lunch with curd rice every day, we rather eat plain with rice and butter milk. My mom and FIL says butter milk is good for you than curd as such, so we always make the curd thin by beating it with water and use it for our everyday meals. But sometimes, specially we make curd rice or for lunch boxes, we prefer curd rice with seasonings. A perfectly made curd rice will beat all the other dishes we cook with lots of masalas/spices … My bro is a big fan of seasoned curd rice, even if my mom tempers with mustard and curry leaves alone, he loves it a lot. Me too!! Some times I temper my leftover rice(pazhaya sadam- left over rice immersed in water and kept over night) the next day and enjoy it heartily!

Curd rice / Thayir sadam recipe

Recipe Cuisine: Indian    | Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Raw rice( I used sona masoori) - 1/2 cup

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Curd/ plain yogurt - 1/2 cup

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Milk - 1/2 cup

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Butter (optional) - 1 tsp

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Mango, chopped finely - 2 tblsp

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Cucumber, chopped finely - 2 tblsp

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Carrot, chopped finely - 1 tbslp

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Coriander leaves, chopped finely - 1 tblsp

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Curry leaves - few

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Green chilli, chopped finely - 1

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Ginger, chopped very finely - 1 tsp

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Salt - as needed

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Asafoetida - a pinch

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To temper

Oil - 2 tsp

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Mustard - 1 tsp

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Urad dal - 1 tsp

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Asafoetida - 1 generous pinch

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Cashew nuts, broken - 1 tblsp

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Curry leaves - A sprig

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Method

1. Wash the rice thrice and pressure cook with 1 & 3/4  cups of water for 5 whistles in medium flame. Once done, mash the rice well and mix  boiled, hot milk(add butter at this stage). Add more water if needed.

2. Let it cool down.Add the curd and mix well. 
3. Add all the other ingredients in the table and mix well.Lastly temper with the items given under ‘To temper’ table.

Notes

• The ingredients like carrot, cucumber,mango are optional. Its subject to availability ;) Even cashews are optional.
• If you don't like coriander leaves raw, you can add it while you temper and its gives an unique flavour. Try it yourself for once. (Thanks for the tip Jey)
• Butter is also optional, but if you make it for any special occasion, do add it, it gives a nice creamy flavour!
• Sometimes instead of veggies I add fruits too. Grapes, pomegranate and apple are perfect for it.
• Do not add cold milk to the hot rice. Heat milk and add it. Instead of milk, you can ad hot water too,but milk gives richness to the curd rice.
• Before adding curd, ensure the rice is cooled down, because adding curd to hot rice will kill the live cultures in the curd and may not be friendly to your tummy!
• Please adjust the milk, curd and water quantity according to the consistency you need. If you like tangy taste, add more of curd.
• If you are packing for lunch box, I would suggest for more milk and less curd and addition of chilli and cucumber prevents the curd rice turning too sour/tangy.
• You can even add the chillies and ginger while you temper.
• If you make curd rice for kids, avoid green chilli.

I always love to have it with any homemade pickle, more milagai or even now the seasonal ripe sweet mango will be apt! Yummy!!

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