Thayir Sadham/ Curd Rice

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I was delighted to read a news item, that an American research laboratory had stumbled on the momentous truth about the curd rice being one of the most nutritious and balanced meal in the world. Oh, what a wonderful discovery. Our ancestors knew this 5,000 years ago. Thayir sadam/Curd Rice, had finally won the accolades it richly deserved.
Curd Rice

According to the National Yogurt Association (NYA),

  • Yogurt is an excellent source of calcium, critical for bone growth, development and maintenance at every stage of life, especially for children. It plays a significant role in the prevention of osteoporosis,
  • Yogurt is a good source of protein.
  • Yogurt, has a potential benefit to the immune system. Given the right circumstances, yoghurt may help protect the intestinal tract.
  • For people who are lactose intolerant, studies have shown that the live and active cultures found in Yogurt enable adults who cannot tolerate other dairy products to enjoy yogurt.
  • Yogurt delivers calcium, potassium and magnesium, three nutrients that have been shown to reduce hypertension. Studies also show that a calcium-rich diet helps regulate blood pressure in women during and after pregnancy.

No meal is complete without the Thayir/Yogurt in Tamilnadu. Everyday meal consists of Rice with Sambhar or any Kulambu, Rasam and Thayir/Yoghurt as main course. The rice with Thayir/Yogurt when seasoned for special occasions is called Thayir sadham.
Thayir sadham/Curd Rice reminds me of my school days when my Amma packed curd rice for lunch with potato fry or maavaddu . Curd Rice would taste divine especially when the weather gets hotter in Secunderabad, where I grew up. She would add just a teaspoon of curd and the rest would be milk and by lunch time the rice would just be right – not too sour.
I am sure she did not know that Curd/Yogurt/Thayir had so many benefits to our health. She just plainly said it was good for our health and we should have it daily.
Her tips for making a nice smooooth curd rice was to mash the rice well while hot and adding milk to it as it absorbs, then any seasoning to it does its magic. In a cooler climate like Seattle, I follow the same recipe except the curd and milk proportion. I culture the curd at home for better taste, my family and friends love the Curd Rice I make and I make it for almost all parties. I thank my amma for all the little secrets she has passed on to me even to the simplest Thayir sadham.

List of ingredients:

For the rice:

  1. 2 cups rice
  2. 2 cups milk
  3. 2 cups yogurt/curd
  4. 1 1/2 teaspoon salt

For Seasoning:

  1. 1 teaspoon oil
  2. 1 teaspoon mustard
  3. 1 teaspoon finely chopped green chillies.
  4. 2 red chillies
  5. few curry leaves
  6. 1/2 tsp finely chopped ginger
  7. 1/4 tsp asafoetida

For Garnishing

  1. cilantro/coriander leaves

Cooking procedure:

  1. Cook rice with 4 cups water untill very very soft in a pressure cooker.
  2. Mash the rice well. Add the milk and salt to it.
  3. Heat oil in a kadai.Add the mustard ,red chillies ,green chillies,then ginger, curry leaves and asafoetida .
  4. Mix the seasoning to the rice.
  5. When the rice is cooled add the curd and mix well without lumps.
  6. Garnish with fresh cilantro/ coriander leaves.
  7. Grated carrot or raw mango or finely chopped cucumber can be added to the rice. Any curry dry or gravy goes along well or have curd rice with any pickle or Moor milagai .

During summer months in India, I remember having Thayir Sadham/ Curd Rice with ripe mangoes . This is the most important treat I miss here in Seattle . Blessed are the people in India!




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