Receta Yoghurt Rice | Thayir Sadam
How can I complete my series without our beloved "Thayir Sadam". So for the letter Y and almost at the end of series, I present to you the most savoured dish of the Tambrahm. I fondly recall my grandma while typing this. This curd rice dearly known as "thachi mammu" is the core that brings the family especially all the kids together in one place. Grandma at the centre and the children surrounding her we would have the luxury of being fed under moonlight. Every summer vacation is spent like that. We used to cup our hands and wait impatiently for our turn to come. She used to make a small lump and in the centre either keep mormilagai or vatha kuzhambu and then give it to us. It was so much fun to have dinner this way; licking and slurping with lots of fun stories!
The curd rice has become so synonymous with our community, to an extent that it is now a term for ridiculing distinguishing us! Yeah! We are inseparable and cannot complete our meal without this. No matter rain or snow, or even if you have severe cold, curd rice should be the end of meal.
There are so many variations for this humble dish. When you go to a restaurant or some party, it will be lavishly topped with fruits and nuts. But our regular recipe is nothing like that. There are specific procedure to prepare this. First and foremost, the rice must have been cooked properly. That is, the grains should not be separate. The rice should have been mashed completely and when you mix it, it should become like a porridge. Then we add lots and lots of milk along with the curd and like to have it warm. It should melt in your mouth when you eat it.
Such a simple recipe and it is best when eaten with "mormilagai". It is a chilli soaked in curd and sun dried. Nothing can beat this combination and the second best is the Vathakuzhambu. My mom and I think many of us have this weird eating habit. She takes mouthful of thayir sadam in her hand (keeping the hand like a cup) and ladle little vatha kuzhambu on top of it and then eats it. Such is its greatness, everyone relishes it and has a unique way of having it. I have also seen people eating this with ripe mango on the side.
Yoghurt Rice | Thayir Sadam
- Rice mixed with curd and tempered
- Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2
- Ingredients
- 3/4 Cup Rice
- Thayir | Curd, as needed
- 1/4 Cup warm Milk
- Salt to taste
- 1 Tbsp Oil
- 1/2 tsp Mustard seeds
10-15 Curry leaves, torn
3 Pachai Milagai | Green chillies
1 tsp Ulutham parupu | Urad dahl
Coriander for garnish
Instructions
Pressure cook the rice. The grains should have been mashed well. It should not be separate.
When the rice is still warm, add the milk and mix well. Then add the curd and salt, mix well.
Heat oil in a Kadai | Pan over medium high heat.
Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, green chillies and urad dahl; fry for a second.
As the dahl turns golden brown, remove from fire. Add a pinch of asafoetida and pour it over the rice
Finally garnish it with coriander leaves. Check for salt and adjust.
Notes
Make sure that the mango is unripe. The green ones with white flesh is ideal for this dish.
If the curd is sour, reduce the curd and increase the milk quantity. Add curd as much as needed. Make the rice little loose as it will thicken as it cools. It should be of porridge consistency.
The rice will thicken with time. So just before serving, add some warm milk or water to it. It will also become sour when kept out for long. Refrigerate if you are not using within two to three hours.