Thayir saadam
The Classic curd rice is a gluten free, probiotic rich recipe that is served cold and soothing for your tummy. Learn how to make the best kind here.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Cooling time for the rice 20 minutes mins
Course Main Dish
Cuisine Baby toddler food, gluten free, South indian
instant pot
mixing bowls and spoons.
To cook the rice
- 1/2 cup Raw rice
- 2 cups water
The liquids
- 3/4 cup yogurt
- 1/4 cup milk ( if going to eat later)
- salt to taste
For tempering and seasoning
- 1 tsp cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp Black gram dal
- 4-6 curry leaves
- 2 green chill
- 1 pinch Asafoetida
- salt to taste
For Garnishing
- 1 tsp carrots finely chopped
- 1/2 tsp coriander leaves chopped
Wash and cook the rice.
Once the pressure settles, spread the rice and cool it a bit.
Mash the rice and set it aside to cool.
Into the tempering pan add the oil, mustard seeds and he black gram dal.
When the mustard seeds crackle add the chillies, grated ginger and curry leaves.
When they turn aromatic, add the asafoetida and remove from heat.
Set this aside till needed.
Whisk the yogurt.
Once the rice is cool, add the yogurt, salt and mix it well.
Add the tempering and mix it in well.
Adjust the seasoning, sprinkle the carrot bits and the coriander leaves.
The curd rice is now ready to be served.
Keyword festival offerings, Indian vegetarian dinner, summer recipes