Curd Rice (Thayir Sadam, Indian Yogurt Rice)

Curd Rice (Thayir Sadam, Indian Yogurt Rice)

Curd Rice, often called Thayir Sadam in Tamil, is a staple and comforting South Indian dish known for its cool, tangy, and creamy texture. Serve this Indian yogurt rice with pickle or podi or a side of potato fry and papad to make a filling yet light to stomach meal for summer days.

Course Main Course

Cuisine South Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 374kcal

Author Kanan

Ingredients

½ cup Sona masoori rice or your choice of any rice, millet, or quinoa
2 cups Water to cook rice
1 ⅔ cups Yogurt (curd or dahi) Full-fat
1 teaspoon Salt or to taste
½ cup Milk or water (optional, added to adjust the consistency)

For Tempering:

1 tablespoon Oil
½ teaspoon Mustard seeds
½ teaspoon Urad dal (split, skinless black gram)
½ teaspoon Cumin seeds
½ teaspoon Ginger minced
1 Green chili finely chopped
¼ teaspoon Hing (Asafoetida)
8-10 Curry leaves

Instructions

Cook Rice:

Take rice in a colander or strainer and wash under running cold water until water runs clear. Or rinse them 2-3 times in a bowl until the water is not cloudy anymore.
Instant Pot: Take rice in the instant pot insert, add water, and cover. Add around 1 inch of water to the instant pot liner, place a rack, and place the rice container on the rack. Cover with a lid, keep the valve to a sealing position. Cook on manual (high pressure) for 12 minutes. Let the pressure release naturally, open the lid once the pin drops.
Stovetop Pressure Cooker: Cook for 5-6 whistles on medium heat.
Transfer the cooked rice to a bowl and let it cool to room temperature. The rice should be soft and almost mushy.

Mix With Yogurt:

Once cooled, add yogurt and salt to the rice. Mix well.
If the mixture feels too thick, adjust the consistency by adding milk or water.

Make Tempering:

Heat oil in a small tadka pan. Add mustard seeds and wait till they splutter.
Add urad dal and cumin seeds. Wait for them to sizzle and change color slightly.
Add minced ginger and finely chopped green chili. Sauté briefly.
Add hing and curry leaves.
Immediately pour this tempering over the curd rice and mix.

Notes

It is important to let the rice cool down before adding yogurt. Why? There are few reasons.

Yogurt may curdle if added into piping hot rice.
Temperature difference will give shock the rice and rice grains turns hard.
It will thicken as it cools and you’ll loose the right curd rice consistency.

Always use fresh (not-sour) yogurt to get the best flavor.

Nutrition