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Curd rice recipe, how to make thayir sadam

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curd-rice-recipe
Curd rice recipe – Learn how to make perfect creamy south Indian curd rice with step by step pictures and tips for delicious results!

Curd rice recipe? What recipe is there for curd rice! This could be the thing running behind many of you, for whom it is a everyday thing. But there are people who really have no idea about how to make curd rice/ thayir sadam or some of you want to know more precisely.

And for this summer, we all want to beat the heat, so thought of posting curd rice virtually for you all. As I have seen myself, many guys like to end their meals with curd rice, especially south Indians. Vj says, even if there’s no fancy meals, curd rice, pickle or a simple vegetable side dish is enough for him. It tastes heavenly to him. And I have heard the same through other friends too, that their husbands prefer at least curd rice for their lunch box, rather than eating out.

curd-rice-thayir-sadam

Though we end our lunch with curd rice every day, we rather eat plain with rice and buttermilk. My mom and FIL says butter milk is good for you than curd as such. So we always make the curd thin by beating it with water and use it for our everyday meals. But sometimes, specially we make curd rice or for lunch boxes, we prefer curd rice with seasonings.

A perfectly made curd rice will beat all the other dishes we cook with lots of masalas/spices … My bro is a big fan of seasoned curd rice. Even if my mom tempers with mustard and curry leaves alone, he loves it a lot. Me too! Sometimes I temper my leftover rice(pazhaya sadam- left over rice immersed in water and kept overnight) the next day and enjoy it heartily.
thayir-sadam-தயிர் சாதம்

curd-rice-recipe
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Curd rice / Thayir sadam recipe

Curd rice recipe - Learn how to make perfect creamy south Indian curd rice with step by step pictures and tips for delicious results!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Cup measurements

Ingredients

  • 1/2 cup Raw rice I used sona masoori
  • 1/2 cup Curd/ plain yogurt
  • 1/2 cup Milk
  • 1 tsp Butter optional
  • 2 tbsp Mango chopped finely
  • 2 tbsp Cucumber chopped finely
  • 1 tbsp Carrot chopped finely
  • 1 tbsp Coriander leaves chopped finely
  • Curry leaves - few
  • 1 Green chilli chopped finely
  • 1 tsp Ginger chopped very finely
  • Salt - as needed
  • 1 pinch Asafoetida

To temper

  • 2 tsp Oil
  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 1 generous pinch Asafoetida
  • 1 tbsp Cashew nuts broken
  • 1 sprig Curry leaves

Instructions

  • Wash the rice thrice and pressure cook with 1 & 3/4  cups of water for 5 whistles in medium flame.
  • Once done, mash the rice well and mix  boiled, hot milk(add butter at this stage).
  • Add more water if needed. Let it cool down.
  • Add the curd and mix well. Add all the other ingredients in the table and mix well.
  • Lastly temper with the items given under ‘To temper’ table.

Notes

  • The ingredients like carrot, cucumber,mango are optional. Its subject to availability 😉 Even cashews are optional.
  • Butter is also optional, but if you make it for any special occasion, do add it, it gives a nice creamy flavour!
  • Sometimes instead of veggies I add fruits too. Grapes, pomegranate and apple are perfect for it.
  • Do not add cold milk to the hot rice. Heat milk and add it.
  • Instead of milk, you can add hot water too, but milk gives richness to the curd rice.
  • Before adding curd, ensure the rice is cooled down, because adding curd to hot rice will kill the live cultures in the curd and may not be friendly to your tummy!
  • Please adjust the milk, curd and water quantity according to the consistency you need.
  • If you like tangy taste, add more of curd.
  • I would suggest for more milk and less curd and addition of chilli and cucumber prevents the curd rice turning too sour/tangy, when packing for lunch box.
  • You can even add the chillies and ginger while you temper.
  • If you make curd rice for kids, avoid green chilli.

Method:

    1. Wash the rice thrice and pressure cook with 1 & 3/4  cups of water for 5 whistles in medium flame. Once done, mash the rice well and mix  boiled, hot milk(add butter at this stage). Add more water if needed.1-curd-rice
    2. Let it cool down.Add the curd and mix well.2-thayir-sadam
    3. Add all the other ingredients in the table and mix well.Lastly temper with the items given under ‘To temper’ table.4-thayir-sadam

I always love to have it with any homemade pickle, more milagai. Or even now the seasonal ripe sweet mango will be apt…Yummy.

Tadka:
tadka-curd-rice

Reader Interactions

Comments

  12. Curd rice is my daughter's all time favorite..she can live on it for days together. Your pictures look mouthwatering…nice tips…So much is involved in making a simple curd rice.

    Reply

  26. There was a spelling mistake so i removed my earlier comment;)

    love your notes and ur pics.. recipe i do not need to mention..its always good..!!!

    Reply

  58. This will be perfect for picnic lunch! 😉 Looks good Raji! I never add mango in the curd rice, but tried all other variations u mentioned!

    Reply

  60. I have I-pad 2, but never transferred photos/videos to PC, so no idea about the video quality! Heard that I-pad 3 has better features & pressing hubby dear to upgrade the gadgets, of course with your video! hehe.. :)))

    Thanks for the clarification!

    Reply

  76. Awesome. This is how I made it for a potluck here, and had people asking for recipe. So glad, you put it up. Try adding a can of cream instead of butter 🙂 or evaporated milk. It is delicious. Love the pics here.

    Reply

  90. So nice clicks.. I love Mixed Curd rice than having with plain rice and curd with it.. For some reason my hubby prefer later (so boring…) this week he is out of town.. you hv posted this at right time… I will try this week

    Veena of Great-secret-of-life.blogspot.com

    Reply

  104. I tried your recipe yesterday, exactly the way you have described and the end result was heavenly!!! It was too good, there is something about the milk, mushy rice, butter and yogurt combo!!

    Reply

  106. I tried your recipe yesterday, exactly the way you have described and the end result was heavenly!!! It was too good, there is something about the milk, mushy rice, butter and yogurt combo!!

    Reply

  122. I tried this curd recipe. It came out very well. Only change I made was I omitted green chillies and when tempering, I add "moru milagai" and add it to the curd rice. This way we don't need any side dish and can eat the curd rice with the "moru milagai". Hope you like my twist.

    Reply

  124. Hi raks made it today..came out really very very good..I can't believe I made it..all thanks to u..love ur all reciepes and even tried many..:)

    Reply

  130. so nice of u raks…
    my hubby wad asking me to prepare curd rice for his lunch box..I kept silent on those moments as I dont know how to do…now got a perfect recipe…thank you raks…
    how long it will be good…
    because i have to prepare early morning 6am for lunch(1.30pm)

    Reply

  140. Hi raji..tried this curd rice yesterday as per your recipe minus few ingredients due to their non availability and it was the best curd rice i had prepared so far..learnt few tricks from your instructions and the result was great.i have tried few of your other recipes as well but commenting for the 1st time….the best thing about your site is the wonderful stepwise pics which look very appealing and motivates others to try the recipe…great job and keep up the wonderful work…

    Reply

  142. Hi raji..tried this curd rice yesterday as per your recipe and it was the best curd rice i had prepared so far..learnt few tricks from your instructions and the result was great.i have tried few of your other recipes as well but commenting for the 1st time….the best thing about your site is the wonderful stepwise pics which look very appealing and motivates others to try the recipe…great job and keep up the wonderful work…

    Reply

  144. Hi u r my saviour. Though to hear it's simple curd rice it won't be appreciated if it's not done the right way. Thanks for the recipe and tips (which r very imp)

    Reply

  150. I am one of your ardent fans. I have tried many of your recipes and they have come out excellent. I especially follow your cookery tips which are very helpful.

    Reply

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