Curd Rice
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Curd Rice, known as Thayir Sadam, is the ultimate comfort food and a cooling conclusion to every South Indian meal. It is prepared by mixing soft overcooked rice with fresh creamy yogurt and a sophisticated tempering of mustard seeds, lentils, and curry leaves. It is often enriched with pomegranate pearls, grated carrots, or grapes for a burst of sweetness and texture. The taste is incredibly soothing and creamy, known for its digestive benefits and cooling effect on the body. It is a mandatory dish for hot summers and travel. Best served chilled or at room temperature with a side of spicy lime pickle.
Ingredients
Cooking Instructions
Tips & Secrets
- Mashing the rice while it is still hot is the secret to achieving that authentic creamy temple-style texture.
- Always add a splash of milk if you are packing the rice for later; it prevents the curd from turning too sour over time.
- The rice must be completely cool before adding curd, otherwise the yogurt will curdle and release water.
- Using a small amount of ginger in the tempering aids digestion and provides a subtle warmth to the cool dish.
Nutritional Information(Per 300g)
220 kcal
6g
7g
36g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.