Name: Thayir Sadam (Curd Rice, Lunch)
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ¾ cup (150 g); Water — 2½ cups (600 ml); Cow's milk, whole — ⅓ cup + 1 tbsp, warm (100 ml); Curd (dahi), plain — 1 cup + 1 tbsp (250 g); Ginger, fresh — 1½ tsp (8 g); Ghee (cow) — 1½ tsp (8 g); Mustard seeds — ¼ tsp (1 g); Urad dal, split — ½ tsp (3 g); Curry leaves — 8 (1 g); Asafoetida (hing) — pinch (0.2 g); Pomegranate arils — ¼ cup (40 g); Rock salt (sendha namak) — ½ tsp (3 g); Coriander leaves — 1 tbsp (5 g)

Method

How to cook it

Step 1: Cook rice very soft; mash while warm with milk (keeps it creamy, prevents sourness).
Step 2: Cool to warm; mix in curd and salt.
Step 3: Temper ghee, mustard, urad, curry leaves, hing, ginger.
Step 4: Top with pomegranate and coriander; serve at room temperature at lunch.

Nutrition

Per serving, estimated

218kcal

Energy

6.2g

Protein

5.5g

Fat

36.2g

Carbohydrate

1.1g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Thayir Sadam (Curd Rice, Lunch)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Rice, Khichdi & Millets

Lemon Rice (Chitranna)

Coconut Rice (Thengai Sadam)

Matar Pulao (Soft, Light)

Sattvic Bisi Bele Bath

Also good this season

Jau (Barley)–Moong Savoury Porridge

Lauki–Chana Dal

Karela with Jaggery & Fennel (Soft)

Holi Thandai (warm or room temperature)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	¾ cup	150 g	750 g
Water	2½ cups	600 ml	3000 ml
Cow's milk, whole	⅓ cup + 1 tbsp, warm	100 ml	500 ml
Curd (dahi), plain	1 cup + 1 tbsp	250 g	1250 g
Ginger, fresh	1½ tsp	8 g	40 g
Ghee (cow)	1½ tsp	8 g	40 g
Mustard seeds	¼ tsp	1 g	5 g
Urad dal, split	½ tsp	3 g	15 g
Curry leaves	8	1 g	5 g
Asafoetida (hing)	pinch	0.2 g	1 g
Pomegranate arils	¼ cup	40 g	200 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Coriander leaves	1 tbsp	5 g	25 g