No Tamil meal is complete without thayir sadam at the end. After the heat of sambar and rasam, curd rice settles the stomach and cools the body, which matters in a state where summer temperatures stay high for months. It is also served at temples, packed for journeys, and given to children and anyone with an upset stomach.
Good curd rice is creamy and loose, never stiff. The rice is cooked soft and mashed while warm, then mixed with fresh curd and a little milk so that it does not turn too sour as it sits. The tempering adds crunch and a gentle heat, and grated carrot, cucumber, grapes or pomegranate are common additions in homes and restaurants.
At a glance
| Region | Tamil Nadu |
|---|---|
| Cuisine | Tamil |
| Diet | Vegetarian |
| Course | Rice |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | rice / curd / milk / ginger / curry leaves |
Ingredients
For the rice
- 1 cup raw ponni or sona masoori rice
- 3.5 cups water
- 1.5 cups fresh thick curd
- 1/2 cup boiled and cooled milk
- 1 tsp salt, or to taste
- 1 small carrot, grated
- 2 tbsp pomegranate arils (optional)
For the tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 inch ginger, finely chopped
- 1-2 green chillies, finely chopped
- 1 sprig curry leaves
- pinch of asafoetida
- 2 tbsp chopped coriander leaves
Method
- Wash the rice and pressure cook with 3.5 cups water for 4-5 whistles on medium heat so it is very soft. Let the pressure drop naturally.
- While still warm, mash the rice well with a ladle until it is creamy, with only a few whole grains left. Spread it out to cool until just lukewarm.
- Add the milk first and mix; this stops the curd from turning sour quickly. Then add the curd and salt and stir until smooth and loose. Add a few spoons of water if it feels thick.
- Heat oil in a small pan on medium heat, add mustard seeds and let them splutter. Add urad dal and fry until light golden.
- Add ginger, green chillies, curry leaves and asafoetida and fry for 20-30 seconds.
- Pour the tempering over the rice, add the grated carrot and coriander and mix well.
- Top with pomegranate if using. Serve at room temperature or chill for 30 minutes on a hot day.
Tips
- Never mix curd into hot rice; it splits and turns grainy.
- Curd rice thickens as it rests, so keep it looser than you want to eat it, especially for lunchboxes.
- For temple style, add a few chopped cashews to the tempering and a little cream instead of milk.
Serve with
Mango or lime pickle, mor milagai (sun-dried curd chillies) or a spoon of vatha kuzhambu.