Tamil Nadu Curd Rice Thayir Sadam Cooling Everyday Staple

Method

1. 1

   While the rice is still warm (not hot), mash it slightly with a masher or the back of a spoon — the warm rice absorbs the yogurt better than cold rice.

2. 2

   Add yogurt and milk to the warm mashed rice.

3. 3

   Mix thoroughly. The milk prevents the curd rice from becoming too thick as it cools. Season with salt.

4. 4

   For tempering: heat 1 tbsp oil in a small pan.

5. 5

   Add mustard seeds — pop. Add asafoetida, curry leaves, green chillies and grated ginger. Fry 30 seconds.

6. 6

   Pour the tempering over the curd rice. Mix gently.

7. 7

   Garnish with fresh coriander and pomegranate seeds.

8. 8

   Serve at room temperature or slightly chilled.