Fragrant, comforting, and easy to serve as a complete meal, Curd Rice Recipe | Thayir Sadam - Temple Style is a vegetarian south indian rice made with cooked rice, curd, and cream in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 4 Servings
  • Category: rice
  • Cuisine: south indian

Ingredients

  • 5 cup cooked rice
  • 2 cup curd
  • 2 tbsp cream
  • ¾ tsp salt
  • ¾ cup milk
  • 2 chilli (chopped)
  • 1 inch ginger (grated)
  • 2 tbsp coriander (chopped)
  • 2 tbsp oil
  • 1 tsp chana da
  • 1 tsp urad dal
  • 1 tsp mustard
  • 1 tsp cumin
  • 2 tbsp cashew
  • 2 tbsp raisins
  • few curry leaves
  • 1 dried red chilli
  • pinch hing
  • 4 tbsp pomegranate

Method

  1. Firstly, take 5 cups cooked rice and mash slightly. If the rice is cooked freshly, it is easier to mash. If you are using leftover rice, then I recommend mashing with your hand.
  2. Add 2 cup curd, 2 tbsp cream and ¾ tsp salt.
  3. Mix well making sure everything is well combined.
  4. You can see the consistency is thick, so add ¾ cup milk and mix adjusting the consistency as required.
  5. Now add 2 chilli, 1 inch ginger, 2 tbsp coriander and mix well.
  6. Further, in a tadka pan heat 2 tbsp oil.
  7. Add 1 tsp chana da, 1 tsp urad dal, 1 tsp mustard, 1 tsp cumin, 2 tbsp cashew, 2 tbsp raisins, a few curry leaves, 1 dried red chilli and pinch hing.
  8. Splutter the tempering and pour over the curd rice.
  9. Also, add 4 tbsp pomegranate and mix well.
  10. Finally, enjoy Curd Rice Recipe with pickle and papad.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.