Thayir Saadham – Curd Rice – Spiced Yogurt Rice
Thayir Saadham is a very comforting dish and all it needs is some spicy pickle to go with it. I also make the Curd Rice with other combinations of fruits and vegetables like cucumber, pomegranate, raw mangoes, etc.
Servings: 6 people
- 1 cup Rice I use sona massori
- 4 cups Milk and water Mixed together to make
- 2 cups Homemade or store-bought yogurt/curd
- 2 small Carrot Finely grated
- 1 cup Grapes Red or green – (quartered)
- to taste Salt
- to garnish Cilantro
TO SEASON –
- 1 tbsp. Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 Green chilies Finely chopped
- few Curry leaves
- ¼ teaspoon Asafetida
- 2 teaspoon Ginger Grated
Cook the rice until well cooked and mushy. I usually add a cup more liquid when cooking for curd rice and also use a mixture of water and milk. If preferred, you could omit the milk and just use water. Also when cooking rice for a couple of different rice varieties, I would suggest that you use the top cooked rice for the other variety and the bottom part of the slightly mushy one for curd rice. If you are not using milk when cooking the rice, add about ½ cup of milk to the cooked rice and mash it up well with a potato masher or a flat ladle. If the rice has been cooked with milk, then just mash the rice well and keep it aside.
Add the yogurt/curd, salt to the mashed rice and mix well.
In a small pan, heat the oil and add all the seasoning ingredients. Let them fry for a minute or until golden brown and then add the grated carrots. Sauté for 2 minutes just until the carrots start to change color. Remove from heat.
Add it to the mixed curd rice and mix well.
At the end add the chopped grapes and cilantro and mix.
Serve with some pickle on the side!
Calories: 314kcal | Carbohydrates: 44g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 171mg | Potassium: 478mg | Fiber: 2g | Sugar: 17g | Vitamin A: 3145IU | Vitamin C: 4mg | Calcium: 299mg | Iron: 1mg