Free recipe

தயிர் சாதம் (Thayir Sadam), curd rice

Serves 4About 30 minutes

What to buy

Check your pantry first

Produce

Dry goods and grains

Dairy

Spices and seasonings

Pantry staples you may already have

Other

    Pantry staples you may already have

    Ingredients

    • 1 cup raw rice
    • 3 cups water
    • 1 cup plain yogurt
    • 1/2 cup milk, cooled
    • 1 tsp oil
    • 1/2 tsp mustard
    • 1 tsp urad dal
    • 1 tsp grated ginger
    • 6 curry leaves
    • 1 green chilli, optional
    • salt to taste

    Method

    1. Cook rice with the water until soft, mash lightly and let it cool until no longer hot.
    2. Fold in cooled milk, yogurt and salt. Add a little drinking water if needed for a spoonable texture.
    3. Heat oil and crackle mustard. Add urad dal, ginger, curry leaves and optional chilli; fry briefly and stir into the rice.

    Tips: Add yogurt only after the rice cools. Keep refrigerated and bring out shortly before serving.

    Allergens: Contains milk.

    Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.

    Cooking involves heat and common allergens (milk, tree nuts). Please cook safely.
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