Curd Rice (Thayir Sadam)

Ingredients

• 2 cups Cooked Rice (preferably soft-cooked, short-grain rice like Sona Masuri or Ponni)
• 1.5 cups Fresh Curd (Yogurt), whisked smooth
• 1/4 cup Milk (to adjust consistency and prevent souring)
• Salt to taste
• For Tempering (Tadka):
• 1 tbsp Ghee or Oil
• 1 tsp Mustard Seeds
• 1/2 tsp Urad Dal (Split Black Gram)
• 1/2 tsp Chana Dal (Split Bengal Gram, optional)
• 1-2 Green Chillies, finely chopped
• 1/2 inch Ginger, grated or finely chopped
• 1 sprig Curry Leaves
• Pinch of Asafoetida (Hing, optional)
• For Garnish (optional):
• Fresh Coriander Leaves, chopped
• Pomegranate Arils
• Grated Carrot

Instructions

1. 1

   Prepare Rice: Ensure your rice is cooked soft. Mash the cooked rice lightly with the back of a spoon or your hands to get a slightly creamy texture. This helps the rice absorb the yogurt better. Let it cool down completely.

2. 2

   Combine Rice and Yogurt: In a large bowl, add the mashed and cooled rice. Pour in the whisked fresh curd and milk. Add salt to taste. Mix everything gently until well combined and the rice is evenly coated with yogurt. Adjust milk quantity to achieve desired consistency.

3. 3

   Prepare Tempering (Tadka): Heat ghee or oil in a small tempering pan (tadka pan). Add mustard seeds and let them splutter. Then add urad dal and chana dal (if using), and sauté until golden brown. Add finely chopped green chillies, grated ginger, curry leaves, and asafoetida (if using). Sauté for a few seconds until fragrant, being careful not to burn the spices.

4. 4

   Add Tempering to Rice: Pour the hot tempering directly over the curd rice mixture in the large bowl. Mix gently to distribute the tempering evenly.

5. 5

   Garnish and Serve: Garnish with fresh chopped coriander leaves, pomegranate arils, and grated carrot for added color and texture (all optional). Serve immediately or chill for a more refreshing experience.