Entree: India – Tamil Nadu – தயிர் சாதம் ➤ Thayir Sadam (Cooked rice mixed with yogurt and tempered spices, served as a comforting South Indian curd rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (600 g) cooked short-grain or medium-grain white rice, cooled
- 1 1/2 cups (360 ml) plain whole-milk yogurt
- 2 tbsp (30 ml) milk (optional, to loosen)
- 2 tbsp (30 ml) ghee or neutral oil
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) split urad dal
- 1 tsp (5 ml) chana dal
- 1/4 tsp (0.5 g) asafoetida (hing)
- 1–2 green chilies, slit
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp (6 g))
- 8–10 curry leaves
- 1/4 cup (30 g) grated carrot or 1/4 cup (40 g) pomegranate arils (optional)
- 2 tbsp (30 g) roasted cashews (optional)
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 3 cups (600 g) cooked short-grain or medium-grain white rice, cooled
- 1 1/2 cups (360 ml) plain whole-milk yogurt
- 2 tbsp (30 ml) milk (optional, to loosen)
- 2 tbsp (30 ml) ghee or neutral oil
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) split urad dal
- 1 tsp (5 ml) chana dal
- 1/4 tsp (0.5 g) asafoetida (hing)
- 1–2 green chilies, slit
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp / 6 g)
- 8–10 curry leaves
- 1/4 cup (30 g) grated carrot or 1/4 cup (40 g) pomegranate arils (optional)
- 2 tbsp (30 g) roasted cashews (optional)
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. If rice is freshly cooked, spread it on a plate to cool to room temperature. In a large bowl, gently break up any clumps so rice grains remain separate.
2. Whisk yogurt with milk (if using) until smooth; fold the yogurt into the cooled rice until evenly combined. Season with salt and set aside in the bowl.
3. Heat ghee in a small skillet over medium heat. Add mustard seeds; when they begin to pop, add urad dal and chana dal and fry until golden brown.
4. Add asafoetida, slit green chilies, grated ginger, curry leaves and roasted cashews; sauté 20–30 seconds until fragrant.
5. Pour the hot tempering over the rice-yogurt mixture, add grated carrot or pomegranate arils if using, and fold gently to combine.
6. Adjust salt and chill briefly or serve at room temperature. Garnish with chopped cilantro before serving.