Curd Rice

தயிர் சாதம் (Temple Style Curd Rice)

Curd rice is my all time favorite, especially the temple style thayir satham tastes heavenly. Whenever we have a feast, I prepare கோவில் தயிர் சாதம் the next day and my stomach feels happy with it. Mango pickle and bitter taste vathals are best side for the thayir sadam.

Ingredients for Curd Rice

Rice – 1 cup
Curd/ yogurt – 1 cup
Milk – 1/2 cup
Oil – 1 tbs
Mustard seeds & urad dal – 1/2 tsp
Curry leaves – 1 spring
Hing – 1 pinch
Green chilli – 4
Ginger – 1 tbs
Salt as needed

Directions

Pre-preparation

Cook the rice and let the rice to cool down (rice can be completely smash).
Pour the milk and let it soak for 10 minutes.
Add the curd, salt and add enough water then mix well.

Tempering

Take a small pan with oil and add the mustard seeds & urad dal.
After the seeds cracked add curry leaves.
Also add green chili and chopped ginger pieces.
Sauté a little bit and switch off the flame.
Add the hing and mix well.

Pour the tempered ingredients into the rice, which is mixed with curd and milk.
Thayir Satham ready
Serve this temple style thayir sadam with mango pickle and vadagam.

Notes

If you’re preparing the curd rice for take out and eat after long time reduce the curd quantity to 1/2 cup and increase the milk quantity to 1 cup.
If you are living in cold country and you’re using store bought yogurt, just avoid milk and use only 1 cup of yogurt.