Curd rice is a gut-healthy rice preparation from South Indian cuisine. A perfect one pot meal that is cooling, healthy and taste delicious. A light and refreshing summer dish this Thair Sadam or curd rice is a must cook rice dish.
Healthy and light Thair sadam recipe. Flavourful curd rice recipe, is a south indian dish cooked with mushy rice and soothing curd. If you are craving something light and healthy Thair sadam is the dish for you. It's a perfect light lunch when you're looking for something refreshing.
Curd rice is simply curd (yoghurt) combined with cooked rice and tempered with seasonings. You can make this even with leftover rice from your fridge. In various South Indian languages, curd rice is referred to as thayir sadam, daddojanam, or bagala bath.
Curd rice is a traditional and healthy recipe for summers but actually tastes delicious at any time of the year. It is usually paired with podi, pickles or papad. Thair sadam can be garnished with pomegranate to complement the taste.
This meal consists of precooked rice mixed with homemade curd and flavoured with cashews and tempering spices. It's ready in no time and requires minimal kitchen ingredients.
Why we love this recipe
- Super easy to make, requires staple kitchen ingredients
- Diet-friendly, weight loss friendly
- Ready in about fifteen minutes
- Perfect dish for a healthy gut.
- Gluten-free and rich in probiotics and prebiotics.
Benefits of curd rice
Curd rice is called a superfood because it not only keeps you full for longer but also provides you with all the nutritional requirements with minimal ingredients. It is a dish which is savoured in south india and its safe to say north indians have adopted it as their everyday dishes.
Coupling the thais sadm with cucumbers helps in regulating your digestive system and also helps in preventing heat strokes. Most of the people looking to lose weight include this dish in their daily diet because it's filled with nutritional goodness and is wonderful for your gut.
What kind of rice is the best for Thair sadam?
Always use fresh rice that has been cooked and chilled. Use fresh rice rather than stale or leftover rice from the fridge. This rice is contaminated with microorganisms and will contaminate your sadam.
Use brown rice or any whole grain combined with normal rice for a healthier whole grain alternative. To prepare Thair sadam, you can use millets, steel cut patties, or even broken wheat.
- Cooked Rice
- Milk (optional)
- Sesame oil
- Mustard seeds
- Urad dal
- Green chillies
- Curry leaves
- Salt to taste’
See recipe card for quantities.
Why do we add milk?
Adding milk to the irce makes the dish richer and creamy and it adds that thing of sweetness from the milk. If you're looking to avoid excessive dairy, then there's always an option of eliminating milk.
1. Combine milk and yoghurt with leftover or freshly cooked cold rice.
2. Heat sesame oil or ghee, or butter in a skillet over low-medium heat until it has completely melted.
3. Add mustard seeds once the oil has been added. Allow to splutter before adding the white urad dal , curry leaves, green chilies, whole red chilli and chopped ginger.
4. Add the sliced cashews to the pan now.
5. Allow the pan to sizzle for about 20 seconds before pouring the contents over the rice and yoghurt.
6. Serve immediately with cilantro leaves and pomegranate seeds for a calming, gut-healthy experience.
- Adding milk to the recipe makes a difference because it cuts down on the sourness while making the dish creamier and richer.
- Instead of sesame oil, you use olive oil/mustard oil or any other vegetable oil.
- For garnish, the most common elements used are cilantro, pomegranate, sliced mango, cashews and carrots. If you have any of these, you can customise it according to your likings.
- Most people enjoy this dish with a bit of spice, but to make it kid friendly, there's an option of eliminating the green chillies.
- The best rice for this dish is definitely the overcooked mushy rice, but to make it low calories and even more diet friendly, there's an option of siding with brown rice.
- To make Hotel style Thair sadam leftover cooked rice works best.
- Before adding the curd, make sure the grains are softly cooked and properly mashed. If you don't thoroughly mash the rice, it will become chewy.
- The milk could be avoided but I would recommend adding it to give that extra creamy flavour and sugar free sweetness.
- You can add a variety of options like carrots, mango, pomegranate, and cashews. Most common garnishes for curd rice are cilantro, pomegranate and cashews.
- You can use store bought yogurt or curd. Or make your own yogurt at home.
FAQs For Thayir Sadam/Curd Rice
Can I heat my thayir sadam?
Can curd rice be eaten hot? Curd rice is always served either Cold or at room temperature.It must not be warmed or heated in any way. The curd is likely to break down and separate when heated, giving the dish a gritty texture.
Is curd rice good for health?
Curd rice aids in the restoration of a healthy microbial balance, which aids in improved digestion. Rice also aids in the bulking of stools and the relief of diarrhoea." Curd has a lot of protein. It's also a powerful antioxidant with a high calcium concentration.
Does eating curd rice reduce weight?
Curd Rice might help you lose weight by filling your stomach and preventing you from nibbling. When compared to the same amount of fried rice or pulao, it likewise contains very little calories. Curd rice is a fantastic dish to eat while you're trying to reduce weight because of this.
For a hearty meal, you can serve this curd rice it with typical South Indian accompaniments like papad, poriyal and pickles .
Storage of Leftovers
You can store leftover curd rice in the refrigerator in an airtight container. Keeps good for about 2 days. It does not freeze well so make it in smaller quantities that you can consume fresh.
More Such Recipes
- Sambar Sadam
- Lemon Rice
- Vangi Bhaat
- Masale Bhaat
- Tehri Recipe
- Spinach & Moringa Rice
- Delicious & Easy Rice Recipes
Their Sadam - Curd Rice
- 2 cups Rice cooked
- 1 ½ cup Curd
- 1 cup milk
- 1 tablespoon sesame oil
- 1 teaspoon mustard seeds
- 1 teaspoon Urad dal
- 1 teaspoon Ginger finely grated
- 3 Green chillies finely chopped
- 15 Curry leaves
- 8-9 Cashews sliced
- 2 tablespoon Pomegranate arils
- ½ teaspoon Salt
- Combine yoghurt and milk in a mixing bowl and whisk until smooth. To this add cooked and cooled rice.
- Heat sesame oil, ghee, or butter in a skillet over low-medium heat until it has completely melted.
- Add mustard seeds once the oil has been added. Allow to splutter before adding the urad, curry leaves, green chilies, and ginger.
- Add the sliced cashews to the pan now.
- Allow the pan to sizzle for about 20 seconds before pouring the contents over the rice and yoghurt.
- Garnish with coriander/cilantro leaves and pomegranate seeds.
- Serve immediately.