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Tag: Tamil

  • Idli Sambar

    Idli sambar is the quintessential Tamil breakfast. Idlis are soft, spongy steamed cakes made from a fermented batter of parboiled rice and urad dal, while sambar is a tangy lentil stew made with toor dal, tamarind, vegetables and sambar powder. Together with coconut chutney, they make a light, wholesome and filling meal.

    A good idli is white, soft and fluffy, with a slightly tangy flavour from fermentation. The sambar is sour, slightly sweet and spiced, with vegetables such as drumstick, shallots, brinjal and tomatoes. Tamil homes often make sambar with small onions, called vengaya sambar. It is tangy and comforting. Each spoonful is satisfying and warm.

    Idli sambar is eaten for breakfast across South India and in Udupi restaurants everywhere. Idlis are easy to digest, making them a favourite for children and people recovering from illness. Leftover idlis can be fried with spices to make idli upma or fried idli. Fresh batter keeps in the refrigerator for 3-4 days, ready for quick breakfasts.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseBreakfast
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsidli rice / urad dal / toor dal / tamarind

    Ingredients

    For the idli

    • 2 cups idli rice (parboiled)
    • 1/2 cup whole urad dal
    • 1/2 tsp fenugreek seeds
    • 1 1/2 tsp salt
    • Water as needed

    For the sambar

    • 1/2 cup toor dal
    • 1/4 tsp turmeric
    • 1 tbsp tamarind pulp soaked in 1 cup water
    • 10 shallots, peeled
    • 1 drumstick, cut into pieces
    • 1 tomato, chopped
    • 2 tbsp sambar powder
    • 1 tsp salt
    • 1 tsp jaggery
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1/4 tsp fenugreek seeds
    • 1 dried red chilli
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 tbsp chopped coriander

    Method

    1. Soak the rice in water for 5-6 hours. Separately soak the urad dal and fenugreek seeds for 5-6 hours.
    2. Grind the urad dal with cold water to a smooth, fluffy batter. Grind the rice to a slightly coarse batter. Mix both with salt, cover and ferment for 8-12 hours until doubled.
    3. For the sambar, pressure cook the toor dal with turmeric and 2 cups water for 4 whistles. Mash.
    4. Heat 1 tbsp oil, saute the shallots for 3 minutes, then add drumstick and tomato. Add tamarind water, sambar powder, salt and jaggery and simmer for 10 minutes until the vegetables are tender.
    5. Add the mashed dal and simmer for 5 minutes. Temper with mustard seeds, fenugreek, red chilli, asafoetida and curry leaves in the remaining oil and pour over. Garnish with coriander.
    6. Grease idli plates, pour batter into each mould and steam for 10-12 minutes on medium-high until a toothpick comes out clean.
    7. Rest for 2 minutes, then scoop out the idlis with a wet spoon.

    Tips

    • Use parboiled idli rice for the softest idlis.
    • Do not overmix the fermented batter; it releases air and makes idlis dense.
    • Sambar thickens on standing; adjust with hot water.

    Serve with

    Coconut chutney, sambar and a dollop of ghee.

  • Medu Vada

    Medu vada, also called ulundu vadai in Tamil Nadu, is a savoury fritter made from urad dal batter, shaped like a doughnut and deep fried. It is a staple of South Indian breakfasts, served alongside idli, pongal and dosa in homes and restaurants, and offered in temples during festivals. It is loved across the south.

    A perfect medu vada is crisp and golden on the outside, soft and fluffy inside, with pockets of air throughout. The batter is flavoured with black pepper, ginger, green chilli, curry leaves and sometimes coconut pieces. The hole in the centre helps it cook evenly. Freshness matters most. Serve them hot, straight from the oil.

    Medu vada is served with coconut chutney and sambar, and it is also soaked in sambar to make sambar vada or in curd to make thayir vadai. It is a dish that rewards practice, especially in shaping. Fresh batter makes the best vada; do not refrigerate it for too long, or the vadas turn dense.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseBreakfast
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsurad dal / black pepper / ginger / curry leaves

    Ingredients

    • 1 cup whole urad dal, soaked 4 hours
    • 1 tsp salt
    • 1 tsp black peppercorns, coarsely crushed
    • 1 inch ginger, finely chopped
    • 2 green chillies, finely chopped
    • 10 curry leaves, chopped
    • 2 tbsp chopped coriander
    • 1 tbsp rice flour (optional)
    • Oil for deep frying

    Method

    1. Drain the soaked urad dal well. Grind with very little cold water, adding it a spoonful at a time, to a thick, smooth, fluffy batter.
    2. Beat the batter with your hand for 2-3 minutes to incorporate air. A spoonful dropped into water should float.
    3. Add salt, pepper, ginger, chillies, curry leaves and coriander, and rice flour if the batter is soft. Mix gently.
    4. Heat oil to medium-hot, around 175 C.
    5. Wet your hands, take a lemon-sized portion of batter, flatten slightly on your palm and make a hole in the centre with your thumb.
    6. Slide the vada gently into the oil. Fry 3-4 at a time for 4-5 minutes, turning, until golden brown and crisp.
    7. Drain on paper and serve hot.

    Tips

    • Use minimal water when grinding; a runny batter cannot be shaped.
    • Keep your hands wet while shaping to prevent sticking.
    • If shaping is hard, use a wet plastic sheet or banana leaf.

    Serve with

    Coconut chutney and sambar.

  • Ven Pongal

    Ven pongal, also called khara pongal, is a savoury Tamil breakfast made by cooking rice and moong dal together until soft and creamy, then tempering with ghee, black pepper, cumin, ginger, cashews and curry leaves. It is made on the festival of Pongal and offered in temples, but it is equally an everyday comfort breakfast.

    The texture is soft and porridge-like, while the flavour is mild yet aromatic, with the warm heat of black pepper and the richness of ghee. Cashews add crunch, and ginger and curry leaves provide freshness. It is wholesome, easy to digest and deeply satisfying. It is ideal for cold mornings.

    Ven pongal is served with coconut chutney, sambar and medu vada. Temple-style pongal uses generous amounts of ghee, which makes it especially rich. In many homes, pongal is made on weekends when there is time to enjoy a slow breakfast. It is also offered at temples, where it is served on leaves as prasadam.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / ghee / black pepper

    Ingredients

    • 1 cup raw rice
    • 1/2 cup moong dal
    • 5 cups water
    • 1 tsp salt
    • 4 tbsp ghee
    • 1 tsp black peppercorns, lightly crushed
    • 1 tsp cumin seeds
    • 1 inch ginger, finely chopped
    • 10 cashews
    • 15 curry leaves
    • A pinch of asafoetida

    Method

    1. Dry roast the moong dal in a pan on low heat for 2-3 minutes until fragrant and slightly golden.
    2. Wash the rice and dal together and pressure cook with water and salt for 4-5 whistles until very soft.
    3. Mash the rice and dal lightly with a ladle until creamy. Add a little hot water if it is too thick.
    4. Heat ghee in a small pan on medium. Add cashews and fry until golden.
    5. Add pepper, cumin, ginger, curry leaves and asafoetida and cook for 30 seconds.
    6. Pour the tempering over the pongal and mix well. Serve hot.

    Tips

    • Roasting the moong dal adds a nutty flavour.
    • Pongal thickens as it cools; add hot water to loosen.
    • Be generous with ghee for temple-style richness.

    Serve with

    Coconut chutney, sambar and medu vada.

  • Sakkarai Pongal

    Sakkarai pongal, or sweet pongal, is the dish at the centre of the Tamil harvest festival of Pongal. Freshly harvested rice is cooked with moong dal and jaggery in a new clay pot, often outdoors in the sun, and the moment it boils over is celebrated with shouts of pongalo pongal. It is also a common temple offering.

    The flavour is rich and sweet, with the earthy depth of jaggery, the fragrance of cardamom and a hint of edible camphor. Generous amounts of ghee give it a glossy, soft texture, while fried cashews and raisins add crunch and bursts of sweetness. It is festive and rich. Ghee is never measured sparingly here.

    Sakkarai pongal is eaten as a festive dessert or offering. It is best served warm, and a small spoonful of ghee on top makes it even richer. On the festival day, families cook it in a decorated clay pot outdoors, offering it to the sun god before sharing it. Leftovers are eaten cold the next day.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time35 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / jaggery / ghee

    Ingredients

    • 1/2 cup raw rice
    • 2 tbsp moong dal
    • 2 1/2 cups water
    • 1/2 cup milk
    • 3/4 cup (150 g) grated jaggery
    • 1/4 cup water for jaggery
    • 4 tbsp ghee
    • 10 cashews
    • 1 tbsp raisins
    • 1/2 tsp cardamom powder
    • A tiny pinch of edible camphor (pachai karpooram)
    • A pinch of nutmeg

    Method

    1. Dry roast the moong dal on low heat for 2 minutes until fragrant. Wash with the rice.
    2. Pressure cook the rice and dal with water and milk for 4-5 whistles until very soft. Mash lightly.
    3. Melt the jaggery in 1/4 cup water on low heat, strain to remove impurities, and simmer for 2-3 minutes until slightly thick.
    4. Add the jaggery syrup to the cooked rice and dal and stir on low heat for 5 minutes until combined and thick.
    5. Add 2 tbsp ghee, cardamom, camphor and nutmeg and stir.
    6. Fry the cashews and raisins in the remaining ghee until golden and plump, and pour over the pongal.

    Tips

    • Use a very tiny pinch of edible camphor; too much is overpowering.
    • The pongal thickens on cooling; add warm milk to loosen.
    • Dark jaggery gives a deeper colour and flavour.

    Serve with

    Served warm on its own or alongside ven pongal and vada.

  • Rava Kesari

    Rava kesari is the sweet Tamil households make when guests arrive without notice or when a small offering is needed for a pooja. It takes under half an hour, uses only pantry staples, and it is the sweet served at almost every South Indian wedding breakfast alongside ven pongal and vada. The name comes from kesar, the saffron that gives it its traditional orange-gold colour.

    Well-made kesari is soft, glossy and melt-in-the-mouth, with each grain of semolina distinct and coated in ghee. It should not be gluey or dry. The flavour is buttery and sweet with cardamom, and the fried cashews add crunch. Pineapple or banana kesari are popular variations using the same base. A spoonful is often the first thing served at a South Indian wedding.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseDessert
    Prep time5 minutes
    Cook time20 minutes
    Total time25 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeNo
    Key ingredientssemolina / ghee / sugar / saffron / cashews

    Ingredients

    • 1 cup fine rava (Bombay rava / semolina)
    • 1/2 cup ghee, divided
    • 12 cashews, halved
    • 1 tbsp raisins
    • 2.5 cups water
    • 1 cup sugar (up to 1.25 cups if you like it sweeter)
    • a generous pinch of saffron, soaked in 2 tbsp warm milk
    • pinch of orange food colour (optional)
    • 1/2 tsp cardamom powder
    • pinch of salt

    Method

    1. Heat 2 tbsp ghee in a heavy kadai on medium-low heat. Fry the cashews until golden, then the raisins until they puff. Remove and keep aside.
    2. In the same ghee, add the rava and roast on low heat for 6-8 minutes, stirring continuously, until aromatic and each grain looks dry and separate. It should not change colour much.
    3. Meanwhile bring 2.5 cups water to a rolling boil in another pan with the saffron milk and food colour if using.
    4. Reduce the heat under the rava to the lowest setting and pour in the boiling water slowly, stirring all the time. It will splutter, so stand back.
    5. Keep stirring for 2-3 minutes until the rava absorbs all the water and turns thick. Cover and cook on low heat for 2 minutes so it cooks through.
    6. Add the sugar and a pinch of salt. The mixture will loosen and turn liquid again; keep stirring on low heat for 4-5 minutes until it thickens.
    7. Add the remaining ghee a spoon at a time, stirring after each addition, until the kesari is glossy and starts to leave the sides of the pan.
    8. Stir in cardamom powder, fried cashews and raisins. Serve warm, or press into a greased plate and cut into pieces once set.

    Tips

    • Add sugar only after the rava is fully cooked; sugar added earlier stops the semolina from softening.
    • The water must be boiling when added, or the kesari turns lumpy.
    • Use 1:2.5 rava to water for soft kesari, 1:2 if you want firm pieces that can be cut.

    Serve with

    Ven pongal and medu vada for a classic South Indian festive breakfast.

  • Mutton Chukka

    Chukka means dry, and mutton chukka or chukka varuval is a fixture of Madurai and Chettinad military hotels, the old non-vegetarian eateries of Tamil Nadu. Unlike a kuzhambu it has no gravy; the meat is cooked until tender and then roasted in a kadai with shallots and spices until everything clings to the pieces.

    The flavour leans on black pepper and fennel rather than chilli powder, with gingelly oil and curry leaves giving it its southern character. The mutton should be tender inside and slightly caramelised outside, dark brown and coated in a thick masala. It is usually served as a side with rice and rasam, or as a starter.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietNon-vegetarian
    CourseSide dish
    Prep time20 minutes
    Cook time50 minutes
    Total time70 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / shallots / black pepper / fennel / curry leaves

    Ingredients

    For pressure cooking

    • 500 g mutton (goat), small bone-in pieces
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 1 tsp ginger-garlic paste
    • 1/2 cup water

    For the roast

    • 3 tbsp gingelly oil
    • 1 tsp fennel seeds
    • 1 inch cinnamon
    • 2 cloves
    • 2 sprigs curry leaves
    • 20 shallots, sliced
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, slit
    • 1 tsp red chilli powder
    • 1.5 tsp coriander powder
    • 1.5 tsp freshly crushed black pepper
    • 1/2 tsp fennel powder
    • salt to taste
    • 2 tbsp chopped coriander leaves

    Method

    1. Pressure cook the mutton with turmeric, salt, ginger-garlic paste and 1/2 cup water for 5-6 whistles on medium heat, until tender. Let the pressure release naturally. Do not discard the stock.
    2. Heat gingelly oil in a heavy kadai on medium heat. Add fennel seeds, cinnamon and cloves and fry for a few seconds until fragrant.
    3. Add one sprig of curry leaves and the shallots and fry for 8-10 minutes until deep golden brown. This browning gives the chukka its colour.
    4. Add ginger-garlic paste and green chillies and fry for 2 minutes.
    5. Lower the heat and add chilli powder and coriander powder. Stir for 30 seconds, adding a splash of the mutton stock if the masala starts to stick.
    6. Add the cooked mutton with its stock. Cook on medium-high heat, stirring, for 10-12 minutes until the liquid evaporates.
    7. Add crushed pepper, fennel powder and the second sprig of curry leaves. Keep roasting on medium heat for another 5-8 minutes, scraping the pan, until the mutton turns dark brown, the masala coats each piece and oil separates.
    8. Check salt, finish with coriander leaves and serve hot.

    Tips

    • Use mutton from the shoulder or leg with some fat; very lean meat turns dry when roasted.
    • Crush the pepper fresh just before adding; pre-ground pepper lacks the punch this dish needs.
    • Patience in the final roasting stage is what separates chukka from a semi-dry curry.

    Serve with

    Rice with rasam or a light dal, or as a starter with sliced onions and lemon.

  • Onion Uttapam

    Uttapam, or oothappam in Tamil, is the thicker cousin of the dosa. In many homes it is made on the last day of a batch of batter, when it has turned sour and thick and will no longer spread thin. Onion uttapam is the classic version found on every darshini and tiffin centre menu across South India.

    It is about the thickness of a pancake, soft and spongy inside with a golden, crisp base and a topping of onions that turn sweet and slightly charred where they touch the pan. The slight sourness of well-fermented batter is part of the appeal. It is eaten for breakfast or dinner with sambar and chutney.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsdosa batter / onion / green chillies / coriander

    Ingredients

    For the batter

    • 3 cups thick fermented dosa batter
    • salt to taste

    For the topping

    • 2 medium onions, finely chopped
    • 2 green chillies, finely chopped
    • 1 inch ginger, finely chopped
    • 3 tbsp chopped coriander leaves
    • few curry leaves, chopped
    • 1/4 tsp salt
    • oil or ghee for cooking

    Method

    1. Mix the onions, chillies, ginger, coriander, curry leaves and 1/4 tsp salt in a bowl. Keep aside.
    2. Check the batter: it should be thick and pourable, thicker than for plain dosa. Add salt if needed.
    3. Heat a cast-iron tawa on medium heat. Sprinkle a few drops of water; when they sizzle away immediately, wipe the tawa with an oiled onion half or cloth.
    4. Pour a ladle of batter in the centre and spread it gently in a circle about 15 cm wide and 1 cm thick. Do not spread thin.
    5. Immediately sprinkle 2-3 tbsp of the onion mix on top and press it lightly into the batter with the back of the ladle.
    6. Drizzle 1 tsp oil around the edges and over the top. Cover and cook on medium-low heat for 3-4 minutes until the top looks set and the base is golden brown.
    7. Flip carefully and cook the onion side for 2 minutes, pressing lightly, until the onions are browned in spots.
    8. Flip back, transfer to a plate and repeat. Lower the heat slightly between uttapams so the tawa does not overheat.

    Tips

    • Sour, 2-3 day old batter makes the softest and tastiest uttapam.
    • Covering while cooking helps the thick centre cook through without burning the base.
    • Grated carrot, chopped tomato or podi sprinkled on top are popular variations.

    Serve with

    Sambar, coconut chutney and tomato chutney, or a sprinkle of idli podi with gingelly oil.

  • Adai

    Adai is one of the oldest dosa-type dishes of Tamil Nadu, made from a mix of rice and lentils that is soaked and ground coarse, then cooked straight away without fermenting. Because it uses toor, chana, urad and moong dal, it is far more filling than a plain dosa, and many families make it for dinner when they want a one-dish meal.

    It has a slightly grainy, crisp exterior and a soft centre, with a savoury, spicy flavour from red chillies, ginger, asafoetida and curry leaves. Adai is traditionally eaten with avial, which is why the pairing adai-avial is famous, or with jaggery and butter, a combination many Tamil grandparents swear by.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseBreakfast
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / toor dal / chana dal / urad dal / moong dal

    Ingredients

    For the batter

    • 1 cup raw rice (or half idli rice)
    • 1/4 cup toor dal
    • 1/4 cup chana dal
    • 2 tbsp urad dal
    • 2 tbsp moong dal
    • 4-5 dry red chillies
    • 1 inch ginger
    • 1/4 tsp asafoetida
    • 1 tsp salt, or to taste
    • 1 sprig curry leaves, chopped
    • 1 small onion, finely chopped (optional)
    • 2 tbsp grated coconut (optional)

    For cooking

    • coconut oil or gingelly oil, about 1 tsp per adai

    Method

    1. Wash the rice and the dals together and soak in plenty of water for 3-4 hours. Soak the red chillies along with them.
    2. Drain, reserving a little soaking water. Grind the rice, dals, chillies and ginger with minimal water to a coarse batter, like fine rava. It should not be smooth.
    3. Transfer to a bowl and mix in salt, asafoetida, curry leaves, onion and coconut. The batter should be thick but pourable; add a few spoons of water if needed.
    4. Heat a cast-iron tawa on medium heat and grease it lightly.
    5. Pour a ladle of batter and spread it in a circle a little thicker than a regular dosa. Make a small hole in the centre with the ladle tip so heat reaches the middle.
    6. Drizzle 1 tsp oil around the edge and into the centre hole. Cook on medium heat for 3-4 minutes until the base is golden brown and crisp.
    7. Flip and cook for another 2 minutes, then serve immediately.

    Tips

    • A coarse grind is the key to good adai; a smooth batter makes it heavy and dense.
    • Cook on medium, not high heat, as the dals need time to cook through.
    • The batter can be used straight away or kept for a few hours; it does not need to ferment.

    Serve with

    Avial, coconut chutney, or jaggery with a dollop of white butter.

  • Lemon Rice

    Elumichai sadam is one of the variety rices of Tamil Nadu, packed in tiffin boxes, carried on train journeys and offered at temples. It was designed to travel: the lemon and turmeric keep it fresh for hours at room temperature, and it tastes best when it has rested a while and the rice has soaked up the tempering.

    Each grain should be separate, bright yellow and glossy, with crunch from roasted peanuts and dals and a clean sourness from the lemon. It is never mushy. Families make it on busy mornings with leftover rice, and it is standard fare for festival days like Aadi Perukku, when several flavoured rices are cooked together.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseRice
    Prep time10 minutes
    Cook time10 minutes
    Total time20 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / lemon / peanuts / green chillies / curry leaves

    Ingredients

    • 3 cups cooked rice (from 1 cup raw sona masoori or ponni), cooled
    • 3 tbsp gingelly or groundnut oil
    • 1 tsp mustard seeds
    • 1 tsp chana dal
    • 1 tsp urad dal
    • 3 tbsp raw peanuts
    • 2 green chillies, slit
    • 1 dry red chilli, broken
    • 1 inch ginger, finely chopped
    • 1 sprig curry leaves
    • 1/4 tsp asafoetida
    • 1/2 tsp turmeric powder
    • 1 tsp salt, or to taste
    • juice of 2 lemons (about 4 tbsp)
    • 2 tbsp chopped coriander leaves

    Method

    1. Spread the cooked rice on a plate so it cools completely and the grains separate. Freshly cooked hot rice breaks and turns pasty.
    2. Heat oil in a wide kadai on medium heat. Fry the peanuts for 2-3 minutes until they crackle and the skins darken in spots; lift them out and keep aside.
    3. In the same oil add mustard seeds. When they splutter, add chana dal and urad dal and fry for about 1 minute until golden.
    4. Add green chillies, red chilli, ginger and curry leaves and fry for 30 seconds until the leaves are crisp.
    5. Lower the heat, add asafoetida and turmeric, stir for 5 seconds and immediately switch off the heat so the turmeric does not burn.
    6. Add the salt and lemon juice to the tempering off the heat and stir. Cooking lemon juice makes it bitter.
    7. Add the rice and peanuts and gently fold with a flat spatula until every grain is evenly yellow. Taste and adjust salt and lemon.
    8. Mix in coriander and let the rice rest for 15-20 minutes before serving for the flavours to settle.

    Tips

    • Always add lemon juice off the heat.
    • Day-old refrigerated rice works very well; bring it to room temperature first.
    • For temple style, skip ginger and add a pinch of fenugreek powder to the tempering.

    Serve with

    Potato fry, appalam and a cup of curd, or coconut chutney for a lunchbox.

  • Curd Rice

    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

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseRice
    Prep time10 minutes
    Cook time20 minutes
    Total time30 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / 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

    1. 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.
    2. 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.
    3. 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.
    4. Heat oil in a small pan on medium heat, add mustard seeds and let them splutter. Add urad dal and fry until light golden.
    5. Add ginger, green chillies, curry leaves and asafoetida and fry for 20-30 seconds.
    6. Pour the tempering over the rice, add the grated carrot and coriander and mix well.
    7. 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.