Thair Sadam | Thayir Sadam | Curd Rice is very famous sour tasted rice dish in South India. Thair means Curd and Sadam means Rice.
Curd rice can easily made by mixing curd with rice but tempering curd rice will enhance the flavour.
- Mango/ Lemon pickle
Thair Sadam | Thayir Sadam | Curd RicePrint This
- 1. White rice - 1/2 Cup (Sona Masoori/ Pachari)
- 2. Curd + Milk - 3/4 to 1 Cup (According to the desired sourness and consistency)
- 3. Peeled black gram/ Urud dal - 1/4 Teaspoon (Uzhunnu parippu) (Optional)
- 4. Mustard seeds - 1/4 Teaspoon (Kaduk)
- 5. Dried red chilly - 2 Nos (Unakka mulak)
- 6. Green chilly - 1 No - Chopped (Pacha mulak)
- 7. Curry leaves - 1 stem (Curry vepila)
- 8. Ginger - 1/2 Teaspoon - Chopped (Inji)
- 9. Salt
- ---------------------- For garnishing ----------------------
- 10. Coriander leaves - 1 Tablespoon - Chopped (Malliyila)
- 11. Carrot - 1 Tablespoon - Grated (Optional)
- 12. Pomegranate seeds - 1 Tablespoon (Optional)
- Cook the rice well and mash with a potato masher.
- Cool down the cooked rice to room temperature and add warm milk and mix well.
- Add curd and salt when the mixture cool down completely and mix well.
- Heat oil in a pan splutter black gram and mustard seeds.
- Add ingredients 5 – 8 and fry for sometime.
- Add this mixture to the mashed rice and mix well with adding salt.
- Garnish with desired ingredients.
• Neve add curd to the hot rice as it will split the curd. • Milk and curd quantity can be adjusted according to the sourness and the consistency wanted. Also milk is optional. • The sourness of the curd rice will increase upon time. • Curd rice can be garnished with chopped coriander leaves, pomegranate seeds, grated carrots/ raw mango, grapes, fried cashewnuts and boondi.