Thayir sadham / curd rice / yogurt rice is a very popular South Indian dish especially in Tamilnadu. Curd rice prepared with white rice, curd/yogurt and some seasoning. Curd rice normally served with any variety of spicy Indian pickle or mor milagai vathal (green chillies cooked, soaked in butter milk and sun dried).

Ingredients:

• 2 cups - Cooked rice (i used sona masoori)
• 1 cup - Curd / thayir / yogurt
• 1/4 cup - Milk (warm milk)
• 1 tbsp - Chopped coriander leaves
• Salt as needed

Seasonings:

• 1 tbsp - Oil
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Split black gram / ulunthu
• 1/4 tsp - Cumin seeds
• 1 tbsp - Bengal gram / kadalai paruppu
• 1 tsp - Ginger (chopped or grated)
• 1 or 2 nos - Green chillies (chopped)
• 2 pinches - Asafoetida
• 5 or 6 nos - Fresh curry leaves

Preparation method:

1. Take a mixing bowl, add cooked rice and mash it nicely. Then add 1/2 cup of water and mix well so that no lumps are found. Allow the rice to cool completely.
2. Add thayir / curd to it and mix it well. Then add warm milk to it and once again mix well.
3. Finally add salt and season with items given in the list for seasoning, mix well. Garnish with grated carrot or pomegranate or chopped cucumber. Serve with pickle or mor milagai.

Notes:

• I used cooked rice in this recipe instead you can take 1/2 cup rice and cook to prepare curd rice.
• Adjust the quantity of milk and yogurt according to the consistency you want.
• You can garnish with grated carrot, cucumber, pomegranate, raw mango etc.
• You can add dried red chilli instead of green chillies.
• Make sure the rice is completely cool down before adding curd.
• For lunch box, add more milk and less curd, also add chopped or grated cucumber which prevents curd rice turning too sour.