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Thayir Sadam
Curd Rice — South India's Answer to a Bad Day
🌱 Beginner🍛 Main Course🥛 Vegetarian⚡ 15 min
Cooked rice mixed with yogurt and poured over with a tadka of mustard seeds and curry leaves. Sounds like nothing and is one of the most comforting things you can eat. In South India it practically ends every meal.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time5 min
Total15 min
Serves3 servings
Contains:
MilkMustard
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 11✅ All set to cook!
Method
0 of 4🎉 All done — enjoy!
- Lightly mash the cooled rice with the back of a spoon — it should turn soft and slightly mushy, not stay grainy.
- Stir in the yogurt, milk, and salt. It should look noticeably runnier than you want the final dish to be: the rice absorbs more as it sits.
- Heat the oil, let the mustard seeds pop, roast the urad dal golden brown, then add the asafoetida, curry leaves, chilies, and ginger for 20 seconds.
- Pour over the rice, fold in, and top with coriander. Chill for at least 20 minutes.
Tips
- Warm rice curdles the yogurt. It has to be cooled first.
- The milk isn't a filler: it keeps the dish from turning sour in the fridge.
- With a spoonful of mango pickle on the side — that's genuinely how it's eaten in South India.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
