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Thayir sadam
Curd rice
தயிர் சாதம்: Tamil curd rice with ginger, green chilli, a mustard tempering and pomegranate
No Tamil meal is really finished without thayir sadam. It's the last course on a banana-leaf lunch, the comfort food packed for train journeys and school tiffins, and the prasadam handed out in some Tamil Nadu temples. Soft, mashed rice is mixed with cool yogurt and a splash of milk, seasoned with ginger, green chilli and curry leaves popped in hot oil, then dotted with pomegranate, grated carrot or green grapes. It's eaten slightly cool with a spoonful of pickle or a fried vathal on the side. Chef's tip: mix a little milk in with the yogurt; it keeps the rice creamy and stops it turning sour if you pack it for lunch several hours ahead.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rice
- 2 ¾ cups water
- 12 ½ oz plain whole-milk yogurt
- ½ cup milkboiled and cooled
- 1 tsp salt
For the tempering
- 1 tbsp groundnut oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 tbsp fresh gingerfinely chopped
- 2 green chilliesfinely chopped
- 10 curry leaves
- ¼ tsp gluten-free asafoetida
To finish
- 2 tbsp fresh corianderchopped
- 3 tbsp pomegranate seeds (optional)
- 1 carrot (optional)finely grated
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Method
0/5 doneStep 1: Cook 7 oz short-grain white rice (such as ponni or sona masuri) with 2 ¾ cups water in a covered pan over a low heat for about 15 minutes (or 3–4 whistles in a pressure cooker) until very soft and slightly overcooked. Curd rice needs soft rice; firm grains never turn creamy.
15 minStep 2: While it's still warm, mash the rice lightly with the back of a ladle. Let it cool until just warm to the touch, about 10 minutes. Common mistake: stirring yogurt into piping-hot rice; it splits and turns sour and grainy.
Step 3: Mix in 12 ½ oz plain whole-milk yogurt, ½ cup milk and 1 tsp salt until creamy and loose; it should be soft enough to drop off a spoon. Add a little more milk if it seems stiff.
Step 4: Heat 1 tbsp groundnut oil in a small pan over a medium heat. Add ½ tsp mustard seeds; when it crackles, add 1 tsp urad dal and fry until golden. Add 1 tbsp fresh ginger, 2 green chillies, 10 curry leaves and ¼ tsp gluten-free asafoetida and stir for 20 seconds until the curry leaves are crisp.
1 minStep 5: Pour the tempering over the rice, add 2 tbsp fresh coriander and stir. Top with 3 tbsp pomegranate seeds and 1 carrot if using. Serve at room temperature or slightly chilled, with pickle on the side.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thayir sadam take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain white rice (such as ponni or sona masuri)?
- Any long-grain rice, same amount.
- What can I use instead of plain whole-milk yogurt?
- Sour cream or buttermilk, same amount.
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Perfect for:Summer coolers