Curd Rice / Thayir Sadam


1 cup raw rice/ pachari
2 cups milk
1/2 cup curd /yoghurt
1 tbsp ginger, finely chopped
2-3 big green chillies, finely chopped
1/4 tsp asafoetida
1/4 cup coriander leaves, finely chopped
1 tsp mustard seeds
1 1/2 tsp urad dal
1 1/2 tsp chana dal / kadalaparippu
3-4 dry red chillies
few curry leaves, chopped
salt to taste
2 tbsp oil
little grated carrots and pomegranate seeds for garnishing


  1. Wash the rice and pressure cook it with 2 1/2-3 cups of water till soft.
  2. When the rice is cooked, add little salt and mash it nicely with the back of a ladle.
  3. Add milk to this and mix well with the rice. 
  4. When it is completely cool, add yoghurt to this and mix well without any lumps. ( Don’t add yoghurt to hot rice).
  5. Heat oil in a pan and splutter mustard seeds, urad dal and chana dal.
  6. Add dry red chillies, curry leaves, green chillies and ginger and saute till raw smell goes.
  7. Switch off the flame and add asafoetida and mix well.
  8. Pour it over the curd rice and mix well.
  9. Garnish with little grated carrots and pomegranate seeds and serve it with any pickle….
  • Adjust the quantity of milk and yoghurt according to your consistency…

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