Curd Rice (Thayir Sadam) - Sona Masoori Rice
Cooling, nourishing rice with yogurt and tempered spices, South India’s comfort staple.
Simple yet deeply comforting, this dish blends rice with yogurt and a tempering of curry leaves, chilies, and ginger. A staple across South India, it cools the body and soothes the soul.
Ingredients
- ½ cup sona masoori rice
- 1 ¾ cups water
- ½ cup plain yogurt
- ½ cup milk
- 1 teaspoon butter, optional
- 2 tablespoons mango, finely chopped
- 2 tablespoons cucumber, finely chopped
- 1 tablespoon carrot, finely chopped
- 1 tablespoon coriander leaves, finely chopped
- A few curry leaves
- 1 green chili, finely chopped
- 1 teaspoon ginger, finely chopped
- Salt to taste
- A pinch of asafoetida
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- A pinch of asafoetida
- 1 tablespoon cashew nuts, broken
- 1 sprig of curry leaves
Directions
Wash the rice three times and cook it in a pressure cooker with 1 ¾ cups water until soft, about five whistles on medium heat. When done, mash the rice while it is still hot and stir in the boiled milk. Add butter at this stage if using. Adjust the consistency with a little hot water if needed and let the rice cool slightly.
Stir in the yogurt, then add the mango, cucumber, carrot, coriander, curry leaves, green chili, ginger, salt, and a pinch of asafoetida. Mix well to combine.
In a small pan, heat the oil for tempering. Add the mustard seeds and let them crackle, then add the urad dal, a pinch of asafoetida, cashew nuts, and curry leaves. Fry until golden and aromatic. Pour this tempering over the rice mixture and stir gently.
Serve at room temperature or slightly chilled.
Serves 2. Best enjoyed with pickle and papad
