Indian Curd rice or Thayir Saadam

Indian Curd rice or Thayir Saadam

If there's a dish that feels like a hug, it's got to be this south Indian classic

Last updated:
Cuisine:South Indian
Cook time:20m
Prep time:15m
Servings:4

Ingredients

200gm Basmati rice 

50gm ginger, chopped

25gm green chillies, chopped

50gm coriander leaves, chopped

200ml yogurt

Salt to taste

For tempering:

4 tsp vegetable oil

1 red chillies, finely chopped

1 tsp mustard seeds

Method

1. Boil the rice with equal amounts of water until it is very well cooked and attains soft, porridge-like consistency. Let it cool down.

2. Chop ginger, green chillies and coriander leaves and mix together in a bowl. Mix in the yogurt. Keep the yogurt mixture aside. When the rice has cooled down, mix in the yogurt mixture. Add salt to taste.

3. For the tempering: just before serving, heat the oil and add red chillies and mustard seeds. Once they splutter, pour over the rice. This process is referred to as tempering in Indian cooking.

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