Curd Rice ( Thayir Sadam) | How to make Curd Rice ( Thayir Sadam)

By Akum Raj Jamir  |  15th Apr 2017  |  
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  • Curd Rice ( Thayir Sadam), How to make Curd Rice ( Thayir Sadam)
Curd Rice ( Thayir Sadam)by Akum Raj Jamir
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

12

0

About Curd Rice ( Thayir Sadam) Recipe

Curd rice or thayir sadam is a popular South Indian dish served with a South Indian meal or in a South Indian thali. It is made with cooked rice and curd/yogurt. Perfect and healthy summer food.

Curd Rice ( Thayir Sadam), a deliciously finger licking recipe to treat your family and friends. This recipe of Curd Rice ( Thayir Sadam) by Akum Raj Jamir will definitely help you in its preparation. The Curd Rice ( Thayir Sadam) can be prepared within 10 minutes. The time taken for cooking Curd Rice ( Thayir Sadam) is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Curd Rice ( Thayir Sadam) step by step. The detailed explanation makes Curd Rice ( Thayir Sadam) so simple and easy that even beginners can try it out. The recipe for Curd Rice ( Thayir Sadam) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Curd Rice ( Thayir Sadam) from BetterButter.

Curd Rice ( Thayir Sadam)

Ingredients to make Curd Rice ( Thayir Sadam)

  • rice - ½ cup
  • curd - 1 cup
  • water - 1½ cup
  • salt to taste
  • Milk - ¼ cup or as required (you can opt this out and use water)
  • carrot - 1 small finely grated
  • cucumber - 1 small finely chopped
  • coriander leaves - few leaves chopped
  • For Tempering:
  • oil - 1 tbsp
  • mustard seeds - ½ tsp
  • cumin seeds - ¼ tsp
  • green chilly - 1 chopped or as per taste
  • ginger - a small piece finely chopped
  • curry leaves - 5-6 leaves
  • asafoetida - A Pinch

How to make Curd Rice ( Thayir Sadam)

  1. Take a pressure cooker, add rice, salt, water and pressure cook for 5-6 whistles. The rice must be more softer than the rice we cook regularly. Let the pressure release by itself, open and mash the rice. Keep aside and let it cool down completely.
  2. Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves and let it crackle.
  3. Add asafoetida, ginger, chillies and saute for few seconds and take off from heat.
  4. When the rice is cool down completely, add curd, milk and mix well without any lumps. Preferably use hand.
  5. Add chopped coriander leaves, grated carrot and chopped cucumber and mix well.
  6. Pour the tempering, add salt if required, mix well and serve.

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