AI-generated image
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
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.