Thayir Sadham is called yogurt rice is a simple and easy meal mostly in southern states in India. Warm rice is mixed with yogurt and seasoned with different condiments. In particular, freshly grated raw ginger is added to boost its flavor which has several health benefits.
This recipe is prepared in Bhramin style which means no onion & no garlic. In many temples, curd rice is served as prasadam. It is also said that curd rice aids digestion. Usually in weddings or in any functions, after a heavy course meal; it is finished with curd rice.
- In summer milk is also added to prevent yogurt getting sour
- Fruits like pomegranate and grapes are also added. Apart from these even roasted cashew nut are also added
Cooking time: 35 -40 min | Serves - 2
1 cup of Rice (uncooked)
4 cups of Yogurt
1/2 cup of Milk (optional)
1 inch piece Ginger, grated
1 Green Chili, finely chopped (optional)
Handful of Cilantro, finely chopped
2 tsp Oil
1 tsp Mustard seeds
1 tsp Channa dal
A sprig of Curry leaves
2 nos Red chili
- Cook rice with 2 1/2 cups of water. After rice has cooked mash rice with a ladle
- Mix rice with yogurt, milk, ginger, green chili, cilantro and salt
- In a pan, heat oil. Add mustard seeds, channa dal, curry leaves and red chili. When it starts to sizzle, pour the seasoning to the curd rice and mix well
- Adjust the thickness of yogurt and rice as per your choice. Rice tends to absorb yogurt when left for long. You can add little water or milk to brng down to right consistency.
- I have used fat free yogurt. You can use yogurt from whole milk to make it more creamy