CURD RICE - CLASSIC SOUTH INDIAN PRASADAM
TEMPLE-STYLE PRASADAM
Curd Rice, also known as Thayir Sadam, is a comforting South Indian dish often prepared as temple prasadam and a staple in festive meals. Creamy, cooling, and wholesome, it is the perfect dish to end a traditional feast.
EVERYDAY COMFORT FOOD
Prep Time: 10 min
Cooking Time: 20 mins
Servings : 04
INGREDIENTS:
1 cup Rice
2 cups Water
1 ½ cups Fresh Curd (Yogurt)
¼ cup Milk (optional, for creaminess)
Salt to taste
For Tempering (Tadka):
1 tbsp Oil or Ghee
½ tsp Mustard Seeds
1–2 Green Chilies (slit)
1 tsp finely Chopped Ginger
Few Curry Leaves
1–2 Dried Red Chilies
1 tbsp chopped Coriander Leaves
1 tbsp Grated Carrot (optional)
INSTRUCTIONS:
1. Wash and cook the rice with water until soft. Mash slightly while still warm.
2. Allow it to cool a bit, then add curd, milk, and salt. Mix well until creamy.
3. Heat oil/ghee in a small pan, add mustard seeds. Once they splutter, add green chilies, ginger, curry leaves, and red chilies.
4. Pour the tempering over the curd rice and mix gently.
5. Garnish with coriander leaves and grated carrot if desired.
COOLING & REFRESHING
SERVING SUGGESTIONS
Serve chilled or at room temperature.
Perfect with mango pickle, papad, or a sprinkle of pomegranate seeds for extra freshness.
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IN CONCLUSION
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