Thayir Sadam
A comforting South Indian classic, this creamy yogurt rice is perfectly tempered with spices and herbs. It's a simple, soothing meal that's light on the stomach and incredibly flavorful, perfect for a quick lunch or as a cooling side dish.
For 4 servings
Cook the rice until soft.
Wash the rice thoroughly. In a pressure cooker, combine the rice, 3 cups of water, and salt. Cook for 4-5 whistles until the rice is very soft and mushy. Once the pressure releases, open the cooker and mash the rice lightly with the back of a ladle while it's still hot. Allow it to cool down completely.
TIPMashing the rice when hot is key to achieving a creamy, melt-in-your-mouth texture.Mix the rice with yogurt and milk.
In a large bowl, combine the completely cooled, mashed rice with the yogurt, milk, and grated cucumber. Mix gently until everything is well combined. The mixture should be creamy and of a dropping consistency.
TIPEnsure the rice is fully cooled before adding yogurt, otherwise the yogurt may split and the dish will turn sour quickly.Prepare the tempering.
- Heat sesame oil in a small pan over medium heat.
- Add the mustard seeds and let them splutter.
- Add the urad dal and chana dal. Sauté until they turn light golden.
- Add the broken dried red chilies, asafoetida, grated ginger, and curry leaves. Sauté for another 30 seconds until fragrant.
TIPKeep the heat on medium to prevent the dals and spices from burning.Combine tempering with the rice.
Pour the hot tempering over the curd rice mixture. Mix everything together until the tempering is evenly distributed.
Garnish and serve.
Garnish the Thayir Sadam with finely chopped coriander leaves and fresh pomegranate seeds. Serve chilled or at room temperature.
TIPFor the best flavor, let the curd rice rest in the refrigerator for at least 30 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, thick yogurt that isn't too sour for the best taste.
- 2For a travel-friendly version, add a little extra milk. It prevents the curd rice from becoming too thick over time.
- 3Don't skip the asafoetida (hing); it adds a unique flavor and aids digestion.
- 4You can also add finely chopped green chilies to the tempering for a little heat.
- 5Serve with a side of pickle or papad for a complete meal.
Adapt it for your goals.
Vegan
Use a plant-based yogurt like coconut or cashew yogurt, and replace the milk with a neutral plant-based milk like unsweetened almond milk.
quickQuick
Use leftover cooked rice to make this dish in under 10 minutes. Just mash the rice, prepare the tempering, and mix everything together.
kid friendlyKid friendly
Omit the dried red chilies to make it non-spicy. You can add finely chopped carrots or grapes for extra nutrition and color.
healthyHealthy
Use brown rice instead of white rice for more fiber, and use low-fat yogurt to reduce the calorie count.
Why this is on our healthy list.
Rich in Probiotics
Yogurt is an excellent source of probiotics, which are beneficial bacteria that promote a healthy gut microbiome and aid in digestion.
Natural Coolant
This dish is known for its cooling properties on the body, making it an ideal meal for hot weather or to balance spicy foods.
Easy to Digest
The simple combination of soft-cooked rice and yogurt is gentle on the stomach, making it a perfect comfort food, especially during recovery from illness.
Frequently asked questions
Yes, it's a light and easily digestible meal. Yogurt provides probiotics for gut health, and rice offers carbohydrates for energy. It's often recommended when recovering from an illness due to its soothing properties.