Indian & South Asian · Lunch · Dinner
Curd Rice
Thayir Sadam
Soft, lightly mashed rice folded into cool, tangy yogurt and finished with a crackling tempering of mustard seeds, curry leaves and ginger. This lighter version uses low-fat yogurt and adds crisp cucumber and carrot for extra crunch.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 72% · Fat 13% · Protein 15%
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Ingredients
For 4 servings- 1 cup200 gWhite rice (sona masoori or other medium-grain)
- 2 1/2 cups600 gWater
- 2 cups490 gLow-fat plain yogurt
- 1/2 cup120 gLow-fat milk
- 1 small100 gCucumber, finely diced
- 1 small60 gCarrot, grated
- 3/4 tsp5 gSalt
- 1 tsp5 gSesame or vegetable oil
- 1 tspMustard seeds
- 1 tsp5 gUrad dal (split black gram)
- 10 leavesCurry leaves
- 15 gGreen chilli, finely chopped
- 1 tbsp6 gFresh ginger, minced
- 1 pinchAsafoetida (hing) (optional)
- 2 tbspFresh coriander leaves, chopped
- 1/4 cup40 gPomegranate seeds (optional)
Steps
- 1
Rinse the rice in cold water two or three times until the water runs mostly clear.
- 2
Put the rice and water in a pot, bring to a boil, then cover and simmer on low for 18-20 minutes until very soft.
- 3
Mash the hot rice lightly with a spoon so it turns creamy but still has some texture.
- 4
Spread the rice out and let it cool until just warm, about 10 minutes.
- 5
Stir the milk into the warm rice, then fold in the yogurt and salt until smooth.
- 6
Mix in the cucumber and carrot.
- 7
Heat the oil in a small pan over medium heat and add the mustard seeds.
- 8
When the mustard seeds pop, add the urad dal and stir until it turns golden, about 30 seconds.
- 9
Add the curry leaves, green chilli, ginger and asafoetida (if using) and stir for 20 seconds.
- 10
Pour the hot tempering over the yogurt rice and stir it through.
- 11
Top with the coriander leaves and pomegranate seeds (if using) and serve cool or at room temperature.
Swaps, storage and make-ahead
Swaps
- To make it vegan, use an unsweetened plain soy or coconut yogurt and an unsweetened plant milk in place of the dairy yogurt and milk.
- For a gluten-free version, choose an asafoetida labelled gluten-free, or simply leave the hing out, since many blends contain wheat flour.
- If you cannot find sona masoori, any medium-grain white rice or even leftover cooked rice works well.
- Swap the green chilli for a pinch of black pepper if you want a milder dish for kids.
Storage
Cool leftovers quickly, refrigerate in a covered container within 1 hour and eat within 1 day, as cooked rice can carry Bacillus cereus; it is served cold, so no reheating is needed, but stir in a splash of milk as it thickens. Do not freeze, as the yogurt and cucumber turn watery and grainy.
Make ahead
Cook and cool the rice up to a day ahead and keep it in the fridge, then mash it with a little warm milk before folding in the yogurt. For the best tang and crunch, add the yogurt, vegetables, tempering and toppings within a few hours of serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkMustardSesameGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (401 g) | Per 100 g | |
|---|---|---|
| Calories | 301 kcal | 75 kcal |
| Protein | 11.7 g | 2.9 g |
| Carbohydrates | 53.5 g | 13.3 g |
| of which sugars | 11.5 g | 2.9 g |
| Fiber | 1.7 g | 0.4 g |
| Fat | 4.2 g | 1 g |
| of which saturated | 1.7 g | 0.4 g |
| Sodium | 554 mg | 138 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
