Curd Rice/Thayir Sadam
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 200 grams small grain rice. We have used Sona Masuri rice.Kolam rice can also be used instead.Soak rice for 30 mins in water.
  • ¼th cup finely chopped coriander leaves
  • 2 stalks of curry leaves
  • 3 whole red chilies
  • 2 green chilies sliced into lengths
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 400 grams curd
  • 1tbsp urad dal (split black gram)
  • ¼tsp asafoetida powder
  • 2 tbsp coconut oil
  • salt
  1. We have used ½ liter water for cooking rice.Add 1 tsp salt and few drops of oil.Allow the rice to simmer on medium heat.As rice starts to boil, reduce heat and cook the rice.We have cooked rice for 4 mins on reduced heat until water reduces and pores are visible.Cover and cook the rice for 2 mins.
  2. Keep aside the cooked rice and whisk the curd.Add salt to taste and mix.
  3. Add cooked rice and mix.
  4. Heat 2 tbsp coconut oil.As oil gets heated, add urad dal and fry till it gets light brown in color.
  5. As urad dal changes its color, add mustard seeds.Add cumin seeds, asafoetida powder,curry leaves,whole red chilies, green chilies. Tadka is ready. Turn off the flame.
  6. Pour this tadka on curd and rice mixture and mix.
  7. Add chopped coriander.
  8. You can refrigerate curd rice for 10 mins before serving.
Recipe by Kali Mirch - by Smita at