Temple Style Curd Rice (Thayir Sadam)
Temple Style Curd Rice (Thayir Sadam)
Ingredients
For the Curd Rice Base
- 4 cups cooked rice, cooked a little mushy
- 2 1/2 cups milk
- 1/2 cup curd
- 1 carrot, grated
- 1 inch ginger, grated
- 1 handful coriander, chopped
- 1 tablespoon butter, unsalted or white butter
- salt, as needed
For the Tadka (Tempering)
- 2 tablespoons gingerly oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chillis
- 2-3 green chillis, slit
- 7-8 curry leaves
- 1 teaspoon hing
Instructions
- 1
In a large mixing bowl, combine the cooked rice (cooked to be a little mushy) with the milk and curd. Mix well, squeezing the rice as you mix to achieve the desired consistency.
⏱️ 5 min
- 2
Add the grated ginger and grated carrot to the rice mixture.
⏱️ 2 min
- 3
Add the butter (unsalted or white butter is recommended) to the bowl. Mix everything well by hand until thoroughly combined.
⏱️ 3 min
- 4
For the tadka (tempering), heat the gingerly oil in a separate small pan over medium heat. Add the mustard seeds and cumin seeds.
⏱️ 1 min
- 5
Once the mustard and cumin seeds begin to pop, add the dried red chillis, slit green chillis, curry leaves, and hing to the pan. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Carefully pour the hot tadka directly over the curd rice mixture in the large mixing bowl.
⏱️ 1 min
- 7
Add the chopped coriander leaves to the mixture.
⏱️ 1 min
- 8
Mix everything thoroughly by hand, ensuring all ingredients are well combined and the tadka is evenly distributed.
⏱️ 3 min
- 9
Add salt as per taste and combine again, mixing well to distribute the salt.
⏱️ 3 min
- 10
Let the prepared curd rice sit in a cool place for about 1 hour before serving. This allows the milk to curdle, resulting in a non-sour curd rice and allows the flavors to meld.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Temple Style Curd Rice (Thayir Sadam)
For the Curd Rice Base
- 4 cups cooked rice, cooked a little mushy
- 2 1/2 cups milk
- 1/2 cup curd
- 1 carrot, grated
- 1 inch ginger, grated
- 1 handful coriander, chopped
- 1 tablespoon butter, unsalted or white butter
- salt, as needed
For the Tadka (Tempering)
- 2 tablespoons gingerly oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chillis
- 2-3 green chillis, slit
- 7-8 curry leaves
- 1 teaspoon hing
Instructions
- 1
In a large mixing bowl, combine the cooked rice (cooked to be a little mushy) with the milk and curd. Mix well, squeezing the rice as you mix to achieve the desired consistency.
⏱️ 5 min - 2
Add the grated ginger and grated carrot to the rice mixture.
⏱️ 2 min - 3
Add the butter (unsalted or white butter is recommended) to the bowl. Mix everything well by hand until thoroughly combined.
⏱️ 3 min - 4
For the tadka (tempering), heat the gingerly oil in a separate small pan over medium heat. Add the mustard seeds and cumin seeds.
⏱️ 1 min - 5
Once the mustard and cumin seeds begin to pop, add the dried red chillis, slit green chillis, curry leaves, and hing to the pan. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 6
Carefully pour the hot tadka directly over the curd rice mixture in the large mixing bowl.
⏱️ 1 min - 7
Add the chopped coriander leaves to the mixture.
⏱️ 1 min - 8
Mix everything thoroughly by hand, ensuring all ingredients are well combined and the tadka is evenly distributed.
⏱️ 3 min - 9
Add salt as per taste and combine again, mixing well to distribute the salt.
⏱️ 3 min - 10
Let the prepared curd rice sit in a cool place for about 1 hour before serving. This allows the milk to curdle, resulting in a non-sour curd rice and allows the flavors to meld.
⏱️ 60 min