Curd Rice or Thayir Sadam

Curd Rice or Thayir Sadam is a comforting food to many South Indians. Our family is no different from that. We mostly end our meals with a bowl of curd rice. Any South Indian feast will not end sans the creamy and milky white curd rice also known as Bagala Bath. Curd rice served at weddings are warm and creamy, that just melts in the mouth with the right amount of seasoning and also with a dash of crunchiness and sweetness from fruits like pomegranate or grapes.

Curd Rice

My Periyamma (mom’s eldest sister) is an excellent cook. I love all her preparations, especially her Kuzhambu and Kootu varieties, Bisibelebath, Vegetable Biryani, and Curd Rice. Whenever I used to vacation at their place, I have seen my Periyamma making curd rice to be packed for my Periyappa. It used to be warm, milky white, creamy with gingery aroma and tasted heavenly. I follow her recipe whenever I prepare curd rice, which is liked by everyone in the family.

Recently, while talking to my dad, we digressed from our call and landed discussing about the food served at weddings and its preparation method. That’s when he suggested me the tip to add little butter to the usual curd rice. Addition of butter makes the curd rice even creamier and tastier. We started loving its addition. Since then, along with rest of ingredients, I also add butter. Do try it and you’ll love the taste.

Ingredients

Raw rice – ½ cup or 100 gms
Curd – 100 ml
Milk – ½ cup or 100 ml
Butter – ¾ tbsp
Salt to taste
Pomegranate seeds – as needed

To temper
Oil – 1 tsp
Mustard seeds – ½ tsp
Jeera or cumin seeds – ½ tsp (Optional)
Hing or asafoetida – ½ tsp
Ginger – ½” piece finely chopped
Green chilli – 1 finely chopped
Curry leaves – few
Coriander leaves – few finely chopped

Preparation

Preparation time – 10 mins
Cooking time – 20 mins
Total time – 30 mins
Serves 1-2

  1. Wash the rice well and pressure cook it with 2 cups of water for 4-5 whistles.
  2. While it is still hot, add butter and salt to taste and mash it well with the back of a ladle.
  3. Add curds and mix it well. Now, add milk as needed to get the desired consistency. Curd rice tends to thicken with time, so add milk accordingly.
  4. Heat oil in a pan, add mustard seeds and let it splutter. Add jeera along with hing, ginger, curry leaves and green chillies. Saute for 30 secs and switch off the flame.
  5. Add this tempering to the rice and mix well. Garnish with finely chopped coriander leaves and pomegranate and serve warm or chilled.

Serve this creamy and tasty curd rice with mor milagai and pickle. We enjoyed our curd rice served luke warm with mor milagai and instant mango pickle.

Curd Rice

Notes

  1. Mashing the rice while it is hot will help in easy mashing. If rice becomes cold, you may not be able to mash to get the desired consistency.
  2. I normally add combination of fresh curd and milk in equal quantities if serving immediately. If packing for lunch or travel, I reduce the quantity of curds used and increase the milk used.
  3. For best taste, use fresh curds and not sour one.
  4. You can add cashew nuts too while tempering.
  5. Green grapes or raisins can also be added along with or instead of pomegranate.