Thayir Sadam

Name: Thayir Sadam
Yield: Serves 4
Cuisine: Indian
Ingredients: 350 ml/12 fl oz/1½ cups water; pinch of asafoetida; 1 sprig of curry leaves; ½ tsp mustard seeds; 2 tbsp grated cucumber; salt, to taste; pomegranate seeds, to garnish; 1 tsp neutral oil; 2 tbsp grated carrot; 50 ml/1¾ fl oz/scant ¼ cup milk (optional); 1 dried red chilli, broken; ½ tsp cumin seeds (optional); ¾–1 tsp chana dal (optional); ¾–1 tsp urad dal (optional); 1 tsp finely chopped fresh coriander/cilantro leaves (optional); 375 g/13¼ oz/1½ cups plain yogurt, plus extra if needed; 6–8 roasted cashews, split or chopped (optional); 125 g/4½ oz/½ cup rice (can use equal parts white rice and brown rice, if wished); ½ tsp minced fresh root ginger; 1 green chilli, slit or chopped (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Curd rice is a traditional Keralan dish made with precooked rice, yogurt (curd), herbs and tempering spices. It is usually eaten year-round as a part of a meal rather than as a standalone dish. As well as being gut-healthy, curd rice is also a comforting summer food that keeps the body cool. Everyone has their own favourite way of enjoying curd rice, and this is mine.

Ingredients

Asia
India
Side dish
Kerala
Summer
Gluten-free
Vegetarian

Ingredients

Method