Curd Rice (Thayir Sadam)

🧂 Ingredients

• 2 cups Cooked rice(Ideally, use leftover rice that has cooled down. It should be soft and slightly mushy, not firm or al dente.)
• 1 cup Plain yogurt(Full-fat yogurt will yield the creamiest results. Ensure it's not too sour.)
• 1/4 cup Milk(Whole milk is recommended for richness. This helps achieve a smooth, flowing consistency.)
• 1 tbsp Ghee or oil(Ghee adds a traditional flavor, but any neutral cooking oil works.)
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal (optional)(Adds a subtle nutty flavor and texture.)
• 8-10 leaves Curry leaves(Fresh curry leaves are essential for aroma.)
• 1/2 inch piece Ginger(Finely minced or grated.)
• 1 Green chili(Finely chopped. Adjust quantity to your spice preference. Remove seeds for less heat.)
• a pinch Asafoetida (hing)(Optional, but adds a distinct savory note. Use sparingly.)
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the rice base: In a mixing bowl, gently mash the cooked rice with a fork or your hands to break up any large clumps. Add the yogurt and milk to the rice. Mix well until the rice is evenly coated and the mixture has a smooth, flowing consistency. Season with salt to taste. Set aside.

   ⏱️ 5 minutes
2. 2

   Prepare the tempering (tadka): Heat the ghee or oil in a small pan over medium heat (around 180°C / 350°F). Once the oil is hot, add the mustard seeds. Let them splutter and pop, which should take about 30 seconds. Be careful as they can jump.

   ⏱️ 1 minute
3. 3

   Add the urad dal (if using) and fry for another 30 seconds until lightly golden. Then, add the chopped green chili, minced ginger, and curry leaves. Sauté for about 1 minute until the ginger is fragrant and the curry leaves are crisp. Be careful not to burn the ginger or chilies.

   ⏱️ 1 minute
4. 4

   Add a pinch of asafoetida (if using) and stir for a few seconds. Immediately remove the pan from the heat to prevent the spices from burning.

   ⏱️ 30 seconds
5. 5

   Pour the hot tempering mixture, including the oil/ghee, directly over the prepared rice and yogurt mixture. Gently fold the tempering into the rice until well combined. Ensure all the spiced oil is incorporated.

   ⏱️ 1 minute
6. 6

   Serve the curd rice immediately at room temperature, or chill in the refrigerator for at least 30 minutes for a cooler, more refreshing dish. Garnish as desired.

💡 Pro Tips

• ✓For a creamier curd rice, use thicker yogurt or add a little more milk. You can also add a tablespoon of heavy cream.
• ✓Ensure the rice is not hot when mixing with yogurt, as it can cause the yogurt to split.
• ✓Adjust the amount of green chili and ginger to your personal preference for spice and pungency.
• ✓Curd rice is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. The consistency may thicken; add a splash of milk or water before serving if needed.

🔄 Variations

• Add a tablespoon of finely chopped fresh coriander leaves to the rice mixture.
• For a touch of sweetness and color, fold in a tablespoon of fresh pomegranate seeds or halved green grapes just before serving.
• Add a teaspoon of grated carrot or finely chopped cucumber for added texture and nutrients.

🥗 Nutrition

Per serving