Thayir Sadham / Curd rice

A perfect South Indian Style one pot meal. It uses the simplest ingredients to create a quick, refreshing and comfort meal. It is great to have when your stomach is unwell. And best to have in summer because of its soothing and cooling properties. And it is easily digestible. It is the most loved coolant dish in South India.

I am sure you might be wondering, why do we need a recipe for curd rice as many of you would be having it on daily basis. But I guess there might be a few people who have no idea how to make a perfect curd rice.

One more reason why i have written a recipe for 'Nadaru Thayir Sadham' is that, it's a very popular party dish among my friends.

This meal can also be your savior on no cooking mood days. You can always use your left over rice for making this. So I had to share it 🤗🤗 because of its versatility 😋😋 as it can be eaten simple and can also be prepared as rich as to make a party meal.

Thayir Sadham / Curd rice

RECIPE 

Serves: 3 people

Prep time: 10 minutes

Cook time: 10 minutes

Tools: Pressure Cooker

INGREDIENTS 

For rice preparation

Rice 1 cup

Curd 1 cup

Milk 1 cup

Ghee 1-2 tsp

Salt to taste

For tempering

Ghee / coconut oil 2 tablespoons

Mustard seeds 1 teaspoon

Split black gram 2teaspoons

Generous pinch of aesefotida

Chopped green chillies 2 (Adjust according to taste)

Red chillies 2-3 broken (Adjust according to taste)

Grated ginger 1 teaspoon

Few curry leaves

Grated Carrot 1/4 cup

Grated coconut 1/8 cup

Grated mango 1/4 cup

Grated cucumber 1/4 cup

Watermelon (chopped in small cubes)

Chopped corriander

METHOD 

Wash the rice and pressure cook with 3 cups of water for 3-4 whistles in medium flame. We want the rice to be mushy.

Once done, mash the rice well. Pour the hot milk and add butter when the rice is hot and mix well.

Let the rice mixture cool down fully. Add the curd and salt and mix well. Add cucumber, chopped corriander and mix well.

Now to prepare the temper, heat oil and add mustard seeds, when they begin to splutter, add split black gram, green chillies, broken red chillies, aesofotida.

Now add curry leaves, ginger, then add carrots and saute well. Then add coconut, mango and saute. Switch off the flame.

Lastly Add the tempering to rice mixture. Add watermelon cubes and serve. Add cucumber and watermelons just before serving.

Curd rice taste great with some potato sabji, pickles, papdams and sambar.

Notes

If you are making for lunch box, travels, picnic or parties, i mean for making many hours in advance, then increase the quantity of milk and reduce the quantity of curd and keep it to a loose consistency.

Never use hand for mixing if you are preparing this to have later.

Never add curd to the hot rice. It will leave some water and you will see the rice and curd separate.

Add cucumber and watermelon in the end just before serving.

You can use any variety of white rice like basmati rice, Sona masoori rice also brown rice for this recipe.

You can also make a sweeter version of curd rice with the addition of fruits like grapes, ripe mangoes, bananas and pomegranate arils