Curd rice also known as yogurt rice is the most comforting food for me. In fact I can even survive for days together with just curd rice and vadu manga pickle. Seasoned curd rice garnished with pomegranates or seedless green grapes is even more delicious. In South Indian cuisine, it is common to eat curd rice at the end of lunch and dinner. It can be packed for school/office lunchbox and can be taken as a travel food. Today we will learn how to prepare South Indian Curd rice/Thayir sadam following this easy recipe.
Curd Rice-Thayir Sadam-Bagala Bath
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 1-2
Recipe Category: Rice-Lunch-Travel food
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Serves: 1-2
Recipe Category: Rice-Lunch-Travel food
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Ingredients needed
Raw Rice – 1/2 cup
Milk -1 cup (should be warm)
Curd/Plain yogurt – 1/3 cup
Salt as needed
For the seasoning
Oil – 2 tsp
Mustard seeds – 1 tsp
Green chilli – 1-2 finely chopped
Ginger – 1 tbsp finely chopped
Curry leaves – 2 sprigs
For Garnishing
Coriander leaves – 1 tbsp finely chopped
Preparation
Wash and cook rice in such a way that it is slightly overcooked. You can add 1/4 cup more water than you normally add for cooking rice. I added 2 cups of water for cooking 1/2 cup raw rice. You can pressure cook rice for 4 whistles.
Finely chop green chillies. Peel and finely chopped ginger.
Method
When the rice is hot, mash it nicely with a potato masher, add warm milk and mix well.
When it has cooled a little, add curd and salt needed.
Heat 2 tsp of oil, add mustard seeds, when it splutters, add green chilli, ginger, curry leaves and saute for a few seconds. Pour it over the curd rice. Mix well.
Garnish with coriander leaves and serve with pickle. This is basic curd rice recipe.
Variations – You can garnish with either pomegranates or seedless green grapes or pineapple pieces or grated carrot or even finely chopped raw mangoes. Each has its own taste. I love garnishing it with pineapple pieces. If you have not tried, I strongly recommend that you try it and enjoy. Some add a tsp of butter to curd rice, but I personally do not prefer it.
| Curd rice with pomegranates |
There is no need for any side dish for this dish but if preferred you can have it with any South Indian pickle.
Note – The curd rice will thicken as it cools, you can adjust the consistency by adding a little milk or curd or both.
Travel Food – When packing or taking for travel, follow the same recipe above. Do not use sour curd. If you want it thick, reduce the milk to 3/4 cup and curd to 1/4 cup.
I am sure you will love my
Curd rice with vegetables (carrots, tomato and cucumber and tips to serve kids)
Semiya Bagala bath recipe (try it with vermicelli for a change)
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View Comments (10)
One of my comforting food.
one of my favourite
http://great-secret-of-life.blogspot.com
A must at home...even after a heavy lunch of pasta & pizzas!!! Looks too inviting!!
Prathima Rao
Prats Corner
The first time I tried thayir sadam I loved it...yours looks so inviting...
definitely what i'd opt for anytym :)
i love to hav curd rice but i don know how to prepare it . Now i got it thank u very much sis
Awesome thayir sadam. Perfect lunch box recipe.
Delicious! Always wanted to know how Brahmins nail this dish. Now, with your help, I have done it myself!
You can use sona masoori rice.
Beautiful recipes..I have tried almost all of them n my family loves it..thank you for the recipes..