Curd Rice Recipe (Thayir Sadam)

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Curd Rice is a traditional South Indian savory dish of rice and curd. Learn how to make the crunchy and creamy thayir sadam in a few simple steps.

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 262kcal

Take cooked rice in a wide mixing bowl. Mash it gently using the back of the spoon to break the lumps.
Combine rice with curd, ginger, grated cucumber, carrot, and salt. Mix nicely. Add cream (malai) and mix one more time. At this stage, you can keep curd rice in the refrigerator for 10 - 15 minutes.
To prepare the tempering, heat oil in a small pan.
Add mustard seeds, dal, curry leaves, and green chili. Fry for 10 - 20 seconds or till the seeds starts popping.
Add peanuts. Fry for another 10 seconds. Turn off the heat.
Pour the tempering over the curd rice.
Garnish curd rice with pomegranate pearls and fresh coriander.
Serve curd rice immediately with fried papadum or potato roast.

Instead of malai you can use cold milk as well.
For tempering, you can use either, ghee, refined oil, coconut oil, or any other cooking oil of choice.
Leftover rice is best for making curd rice. But try to use short grain rice and not basmati or any other long-grain rice. Short grain rice is high in starch content. Hence, helpful in making creamy curd rice.
Soft rice that is overcooked or slightly mushy is perfect for making curd rice.
It is best to make it a few hours before eating. I would not recommend storing or keeping it at room temperature for more than 2 hours. It is one of those dishes you make in small batches, fresh for each meal.