Curd Rice | Thayir Sadam

curd rice served with pickle and garnished with tempering

Curd Rice | Thayir Sadam

Curd rice, soft cooked rice mixed with curd, and tempered with spices. It is a South Indian breakfast recipe also known as thayir sadam.

Course Breakfast

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

1 hour

Total Time 25 minutes

Servings Serving

Calories 216kcal

Author Bhawana

Ingredients

For cooking rice

1 cup rice I am using basmati rice
3 cup water

For making curd rice

3 cup greek yogurt
¾ cup water
¼ cup grated carrot
salt to taste

For tempering

2 dry red chili
1 teaspoon mustard seeds
1 teaspoon chana dal
1 teaspoon urad dal
½ teaspoon grated ginger
12 curry leaves
1 pinch asafoetida
1.5 tablespoon ghee

US Customary - Metric

Instructions

How to make the BEST curd rice

First of all, clean and wash the rice. Add 3 cups of water with 1 cup of rice and pressure cook it for 2 whistles. Let the pressures release on its own.
Soak chana dal & urad dal for 10 min. Soaking helps to get the soft crunch, else adding lentils as is makes them super crunchy while cooking in oil.
Transfer the rice in a bowl and let it cool down completely. NOTE– here you can mash them with a fork as you prefer. Since rice is cooked with extra water it is already soft enough to break on its own.
Once the rice is at room temperature add yogurt, water, salt & grated carrot.
Mix nicely and adjust salt as per taste. NOTE– add yogurt only after the rice is completely cool down, yogurt curdles if added in hot rice.
Prepare for tempering. Heat a pan and add ghee. To this add mustard seed and curry leaves. Stir for few seconds.
Once it starts crackling add dry red chili, soaked chana dal, and urad dal. Fry till dal changes color to golden.
Now add grated ginger and asafoetida. Mix it and switch off the flame.
Add this tempering in the mixture and mix well.
You can add green chilies, and green coriander as well. I did not add in the recipe. Mix well.
Keep it in the fridge for 30 min or 1 hour. While resting all flavors come together and make it more delicious. It tastes great while serving chilled.
Garnish with grated carrot, roasted cashew, raisins, or grapes. Serve with achar & papadum.

Instant Pot Curd Rice

Wash and clean the rice nicely. Drain and keep it ready.
Switch on the IP and set the SAUTE MODE on. Once it shows HOT add ghee.
Add mustard seeds, dry red chili, curry leaves & lentils. Let the mustard seeds crackle.
To this add grated ginger, & asafoetida. Cook for 30 seconds.
Finally, add rice & water. CANCEL the SAUTE mode, set the PRESSURE COOK mode, and set the time for 5 minutes.
Once the timer beeps, let the pressure release naturally and transfer the inner pot at the kitchen counter. Let is cool down completely.
Now add greek yogurt with water, grated carrot & adjust salt as per taste. Mix well and mash rice as required.
Keep it in the refrigerator to chill down. Garnish with grapes, grated carrot, and serve along with papadum & achar.
Instant pot curd rice is ready to enjoy.

Notes

Serving & Topping suggestions

Curd rice (yogurt rice) tastes better when chilled. Serve it a deep plate along with pickle & papadum as sides. Garnish it with some grated carrots, grapes, or raisins.

Other Toppings Ideas

Grated carrot
Grated cucumber
Roasted cashew
Raisins
Grapes

Tips

You can make curd rice with homemade curd and greek yogurt. Both taste great with tempering.
Adding milk is completely optional. Though it adds taste and flavors I prefer not to add.
Make sure rice is completely cool down before adding curd or yogurt. Yogurt tends to curdle if added in hot rice.
If yogurt or curd is sour then add ¼ cup of milk to dilute the sour taste.
Grated carrot, grapes, and sliced cucumber along with pickles, is my way of consuming this delicious rice recipe. Pomegranate, raisins, papadum are other additions to make it extra tasty

Nutrition