What is curd rice?
Curd Rice is a savoury South Indian dish prepared with curd and pre-cooked white rice. It is tempered with ghee, mustard seeds, urad dal, and peanuts for flavour and crunch. Thayir Sadam is an everyday staple meal in almost every southern household. The word ‘thayir’ in the Tamil language means curd, whereas ‘sadam’ refers to cooked rice. In many Hindu temples, it is part of ‘prasad.’ It does not have onion, garlic, or any tamasic ingredients and requires minimal ingredients.
Health Benefits Of Curd Rice
Aids in digestion: Thayir Sadam is often eaten after a meal, so the good bacteria in the curd may help the body digest food quickly. For generations, this has been the cure for an upset stomach or gastric issues, including constipation and bloating. Calms Acidity: A milder version of the South Indian thayir sadam made with buttermilk (chaas) is excellent for fighting acid reflux. Prevent Heat Strokes: Curd rice balances out your body’s internal temperature and is an excellent coolant during the hot summer. Gluten-Free: It contains no gluten or preservatives.
Ingredient Required
Rice – Pre-cooked rice at room temperature is preferred for making curd rice. If using leftover cooked rice, add a tiny amount of water and mash it to a soft consistency (like broken wheat consistency). Curd – Full-fat curd is an excellent choice if you want super soft and creamy thayir sadam. Choose curd that is not too sweet but has a hint of sourness. Cream: I add a spoonful of fresh malai (milk cream) to get a creamy mouthfeel. You can add milk as well. Tempering – The tempering for the Thayir Sadam is a typical South Indian style packed with – mustard seeds, urad dal, curry leaves, cashews, and peanuts. Vegetables: I add grated vegetables like carrots, chopped raw mango, and cucumber. The vegetables add colour, taste, and texture to the dish. They also increase the nutritional value of the dish. Toppings: Pomegranate, fresh coriander, or khara boondi are a few of my favourite toppings for thayir sadam.
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Serving Suggestion
The curd rice tastes best with deep-fried papadum and a spoonful of a spicy homemade pickle (thokku). A few of my favourite dishes to accompany thayir sadam are South Indian style masala potato fry and medu vada. Subscribe to our weekly newsletter or follow us on Instagram for video recipes.
