South Indian Curd Rice (Thayir Sadam)
Curd rice folds cooked rice into yoghurt and milk, tempered with mustard and curry leaves and eaten cool.
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1 hr 20 mintotal
20 min hands-on1 hr hands-off
Prep 5 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Pressure cook the short-grain rice using slightly more water than usual to achieve an exceptionally soft, yielding texture. While the rice remains hot, gently mash it to break down the structure for maximum creaminess.
Transfer the mashed rice to a wide vessel and allow it to cool entirely to room temperature. Introducing curd to hot rice is a strict culinary misstep that will cause the dairy to split unpleasantly.
Once it has cooled, fold in the fresh curd, milk and salt and whisk until creamy. The milk keeps the curd from souring too far as it sits.
Prepare the tempering: Heat the oil in a small, heavy tempering pan over medium heat. Add the mustard seeds and wait for them to pop vigorously.
Introduce the split black gram and split bengal gram to the hot oil, frying them methodically until they develop a crisp texture and a golden-brown finish.
Add the freshly grated ginger, minced green chillies, and curry leaves. Flash-fry for merely a few seconds until the aromatics are intensely fragrant.
Immediately pour the sizzling, aromatic tempering over the prepared creamy curd rice. Fold it through gently to distribute the flavors evenly.
Finish by garnishing elegantly with vibrant pomegranate seeds. Serve slightly chilled alongside a robust, spicy traditional pickle.
How to tell it's done
Creamy, velvety rice with the crunch of toasted lentils running through it and sweet, juicy bursts of fresh pomegranate.
Getting it right
Tip
A small splash of milk stirred into curd rice stops it souring further, so it stays creamy and mild even if it is packed for a lunchbox hours ahead.
What to serve it with
Serve it well chilled with a sharp mango or lemon pickle and crisp appalams (papad) alongside for contrast.
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