Temple Style Curd Rice | Traditional Thayir Sadam | South Indian Curd Rice | Cooling Summer Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk provides a tangy flavor.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: yellow mustard seeds

Black sesame seeds provide a nutty flavor.

urad dal

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas are a good source of protein and fiber.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños add heat with a different flavor profile.

Whisk 1 cup of fresh curd until smooth and lump-free.

Take 1/2 cup of well-cooked rice and let it cool to room temperature; optionally mash it slightly.

Add the whisked curd to the rice and mix thoroughly.

Add 1 teaspoon of salt and mix everything well; maintain a 1:2 ratio of rice to curd for a gooey texture.

In a small pan, heat 2 teaspoons of oil until hot.

Add 1 teaspoon of urad dal and roast until golden brown.

Toss in 1/2 teaspoon of cumin seeds and 1 teaspoon of mustard seeds.

Add 3 roughly chopped dried red chilies and 3 roughly chopped green chilies.

Include a bit of finely chopped ginger and a few fresh curry leaves.

Crush a few peppercorns and add them to the pan.

Add 1/2 teaspoon of asafoetida and 1/2 teaspoon of turmeric powder (optional).

Saute everything well and then turn off the heat.

Pour the sizzling tempering straight over the curd rice mixture and mix well.

Taste and adjust the salt if needed.

Sprinkle in freshly chopped coriander leaves and stir once more.

Let the curd rice rest for 1 hour to allow flavors to soak in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary