Thayir Sadam (curd) Recipe

Name: Koinonia South Indian Restaurants Thayir Sadam (Curd) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups cooked white rice (preferably short-grain or jasmine); 1.25 cups plain full-fat yogurt (curd), well beaten; 0.25 cups water (to adjust consistency); 1 tsp salt; 0.25 tsp turmeric powder; 2 tsp oil (vegetable or sunflower) or ghee; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds (jeera); 1 tsp urad dal (split black gram) or chana dal (optional for crunch); 1 tsp split green chilies or finely chopped green chili; 1 pinch asafoetida (hing); 2 tbs fresh coriander leaves (cilantro), finely chopped; 6 leaves fresh curry leaves (optional), finely shredded; 0.5 tsp lemon juice (optional, for brightness); 0.5 tsp green chili (optional, finely chopped for extra heat)

Inspired by Koinonia South Indian Restaurant

Time20m

Serves2

A cooling mixture of rice and yogurt tempered with seeds, cumin, turmeric, and green chilies, garnished with fresh coriander.

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Ingredients

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Rice and Curd Base

2 cups cooked white rice (preferably short-grain or jasmine)

1 1/4 cups plain full-fat yogurt (curd), well beaten

1/4 cups water (to adjust consistency)

1 tsp Celtic sea salt

1/4 tsp turmeric powder

Tempering (Tadka)

2 tsp oil (vegetable or sunflower) or ghee

1/2 tsp mustard seeds

1/2 tsp cumin seeds (jeera)

1 tsp urad dal (split black gram) or chana dal (optional for crunch)

1 tsp split green chilies or finely chopped green chili

1 pinch asafoetida (hing)

Garnish and Flavor

2 tbs fresh coriander leaves (cilantro), finely chopped

6 leaves fresh curry leaves (optional), finely shredded

1/2 tsp lemon juice (optional, for brightness)

1/2 tsp green chili (optional, finely chopped for extra heat)

Method

Rice and Curd Base

Prepare rice

If you don't have leftover cooked rice, cook 1 cup uncooked rice to yield about 2 cups cooked. Cool the rice to room temperature so it doesn't curdle the yogurt; break up any large clumps with a fork or the back of a spoon.

In a mixing bowl, whisk the plain yogurt until smooth. Add 1/4 cup water to loosen it to a pourable but still creamy consistency; adjust later if needed.

Add the cooled cooked rice to the beaten yogurt. Mix gently until rice is evenly coated. Add salt (1 tsp) and turmeric (1/4 tsp). Taste and adjust salt and consistency by adding up to another 2–4 tbsp (0.125–0.25 cups) water if too thick. Keep chilled or at cool room temperature while you prepare the tempering.

Tempering (Tadka)

Heat a small pan over medium heat. Add 2 tsp oil or ghee. When the oil is hot but not smoking, add 1/2 tsp mustard seeds. When they begin to pop, add 1/2 tsp cumin seeds and 1 tsp urad dal or chana dal (if using) and fry until the dal turns golden brown (about 30–45 seconds).

Add 1 tsp split or finely chopped green chili and a pinch of asafoetida. Quickly stir for 5–10 seconds to release the aromas. Remove from heat immediately to prevent burning.

Allow the tempered mixture to cool for 30 seconds, then pour it carefully over the rice-yogurt mixture. Gently fold through so the tempering distributes evenly. The hot oil will sizzle slightly against the cool curd and infuse flavor.

Garnish and Finish

Stir in 2 tbsp chopped coriander leaves and the shredded curry leaves if using. If you like a slight tang, add 1/2 tsp lemon juice; if you want extra heat, add up to 1/2 tsp finely chopped green chili and mix.

Taste and adjust seasoning (salt, lemon). Serve chilled or at cool room temperature. Thayir Sadam is best consumed within a few hours; stir once before serving if the yogurt separates slightly.