Thayir sadam (curd rice)
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Soft rice mixed with curd and tempered with mustard, ginger and curry leaves, the cooling last course of a Tamil meal.
Region: Tamil NaduOccasion: End of every meal; travel food; temple offeringTime: 15 min (with cooked rice)Serves: 3Vegetarian
Ingredients
- 1 cup rice, cooked very soft
- 1½ cups fresh curd
- ¼ cup milk
- Salt to taste
- For tempering: 1 tsp oil, ½ tsp mustard seeds, 1 tsp urad dal, 1 green chilli, 1 tsp grated ginger, a pinch of hing, curry leaves
- 2 tbsp grated carrot or pomegranate seeds (optional)
- Coriander leaves
Method
- Mash the warm rice well with a ladle.
- Let it cool, then mix in the curd, milk and salt. The milk stops the rice turning too sour later.
- Temper the mustard seeds, urad dal, green chilli, ginger, hing and curry leaves in oil and pour over.
- Mix in the carrot or pomegranate and coriander.
- Serve with a pickle such as maavadu.
History
Curd rice is eaten across South India, and in Tamil homes it is the traditional end to lunch and dinner.
Significance
It cools the body in the hot climate and aids digestion. It is often given at temples as prasadam (dadhyannam).