JollyRoses
Indian Rice · South Indian

Curd Rice (Thayir Sadam)

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Creamy South Indian curd rice: soft mashed rice mixed with yogurt and a mustard, ginger and curry leaf tempering. Mild, simple and great for lunchboxes.

By The JollyRoses Kitchen · Updated

Prep
10 min
Cook
25 min
Total
55 min
Serves
4
Vegetarian Easy Main Course Includes 20 min hands-off
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Black pot of curd rice topped with pomegranate seeds, curry leaves and a red chili, with papads and pickle on a dark table
Photo: Sumeet B on Unsplash

Curd rice is soft-cooked rice mashed with yogurt (called curd in India) and finished with a sizzling tempering. Known as thayir sadam in Tamil and mosaranna in Kannada, it is often eaten as the last course of a South Indian meal or as a light meal on its own, especially in hot weather.

The key is to cook the rice very soft and let it cool to lukewarm before the yogurt goes in, which keeps the curd rice creamy and mild.

Why this recipe works

  • Rice cooked very soft and mashed while warm gives the smooth, creamy texture curd rice is known for.
  • A splash of milk helps keep the curd rice from turning too sour if you make it ahead.
  • The tempering of mustard seeds, urad dal, ginger and curry leaves adds crunch and aroma to the mild yogurt.

Curd Rice (Thayir Sadam) recipe

By The JollyRoses Kitchen · 55 min total · Easy

Ingredients

Servings 4

For the rice

For the tempering

To finish

Equipment

  • Medium saucepan with lid
  • Potato masher or large spoon
  • Small skillet for tempering
  • Mixing bowl

Instructions

  1. Cook the rice soft

    Combine the rinsed rice and water in the saucepan and bring to a boil. Reduce the heat, cover partly and simmer, stirring now and then, until the rice is very soft and starting to break down, 20–25 minutes. Add a splash of hot water if it dries out before it is soft.

  2. Mash the rice

    While the rice is still warm, mash it with a potato masher or the back of a spoon until creamy, with only a little texture left. Transfer to a mixing bowl.

  3. Cool to lukewarm

    Spread the rice out in the bowl and let it cool until just lukewarm, about 20 minutes. Do not leave it sitting out much longer than this. Hot rice can make the yogurt split and turn sour faster.

  4. Mix in milk and yogurt

    Stir in the milk, then the yogurt and salt, until smooth and evenly mixed. The texture should be loose and creamy; add a little more milk or water if it is too thick.

  5. Make the tempering

    Heat the oil in a small skillet over medium heat. Add the mustard seeds; when they pop, add the urad dal and dried chili and fry until the dal is golden. Add the green chili, ginger, curry leaves and asafoetida and stir for a few seconds until the leaves crackle.

  6. Finish and serve

    Pour the tempering over the curd rice and stir it in. Top with cilantro, and pomegranate or grated carrot if using. Serve at room temperature or chilled.

Tips for the best curd rice (thayir sadam)

  • Fresh, mild yogurt gives the best flavor. Yogurt that is already sour makes the curd rice taste sharp.
  • For a lunchbox, add a little extra milk and only part of the yogurt; it thickens and sours slightly as it sits. Pack it with an ice pack.
  • Curd rice thickens in the fridge. Loosen it with a spoonful of milk or water before serving.
  • Leftover plain rice works well: warm it with a splash of water, mash it, let it cool to lukewarm and continue from step 4.
  • Many packaged asafoetida blends contain wheat flour; use a gluten-free brand or leave it out if needed.

Substitutions

Whole-milk yogurtGreek yogurt thinned with milk or water, or unsweetened plain plant-based yogurt with plant milk and oil for a vegan version.
Sona masoori or ponni riceAny white rice, including basmati; cook it extra soft.
GheeNeutral oil, coconut oil or sesame oil for the tempering.

Storing and reheating

Cool cooked rice quickly and refrigerate any curd rice you are not eating right away; do not leave it at room temperature for more than 2 hours (1 hour in hot weather). Keep covered in the fridge and eat within 1 day. Do not freeze.

What to serve with curd rice (thayir sadam)

Frequently asked questions

Why should the rice be cooled before adding yogurt?
Hot rice can make the yogurt separate and turn sour faster as the live cultures keep working. Let the rice cool to lukewarm first, but do not leave cooked rice sitting out for hours.
How do I keep curd rice from getting sour?
Use fresh, mild yogurt, mix in some milk, and refrigerate the curd rice if you are not eating it soon. For lunchboxes, add a little less yogurt and more milk.
Can you make curd rice ahead of time?
Yes, a few hours ahead. Mix the cooled rice with the milk and only part of the yogurt, refrigerate it, and stir in the rest of the yogurt and the tempering just before serving. Eat it within 1 day.
Can I make curd rice with leftover rice?
Yes. Warm the rice with a splash of water so it softens, mash it, let it cool to lukewarm and then mix in the milk and yogurt.
What is curd rice called in other languages?
It is thayir sadam in Tamil, mosaranna in Kannada and perugu annam in Telugu. In English it is sometimes called yogurt rice.

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