Thayir Sadam Creamy Yogurt Rice Recipe

Ready to dive into a culinary time capsule? Let me whisk you away to the heart of South Indian comfort food with this creamy, tangy, and utterly refreshing Thayir Sadam recipe that’s perfect for when you need a hug from the inside out.

Thayir Sadam, or Creamy Yogurt Rice, is a South Indian comfort food that I love for its simplicity and flavor. In my opinion, the mixture of rice, simple yogurt, and milk produces a texture that is creamy.

Ingredients such as mustard seeds, urad dal, and chana dal contribute an excellent nutty aroma to the dish. This is a most pleasant and healthful meal.

Thayir Sadam Creamy Yogurt Rice Recipe Ingredients

• Rice: Primary carbohydrate source, provides energy and texture.
• Yogurt: Adds creaminess, richness, and a tangy flavor; probiotic benefits.
• Milk: Enhances creaminess, mild taste; provides calcium and protein.
• Mustard Seeds: Add mild heat and aroma, rich in phytonutrients.
• Urad Dal: Provides protein, texture; rich in dietary fiber.
• Chana Dal: Adds protein, nutty flavor, significant fiber content.
• Curry Leaves: Infuse aroma and flavor, packed with antioxidants.
• Asafoetida (Hing): Provides umami flavor, aids digestion.

Thayir Sadam Creamy Yogurt Rice Recipe Ingredient Quantities

• 1 cup rice
• 2 cups water
• 1 cup plain yogurt
• 1/2 cup milk
• Salt to taste
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split Bengal gram)
• 1-2 dried red chilies
• 1 sprig curry leaves
• 2 tablespoons finely chopped coriander leaves
• 1/4 teaspoon asafoetida (hing)
• 2 tablespoons finely chopped ginger
• 2 tablespoons finely chopped green chilies
• 1/4 cup pomegranate seeds (optional)
• Roasted cashews or peanuts for garnish (optional)

How to Make this Thayir Sadam Creamy Yogurt Rice Recipe

1. Wash the rice well in cold water until the water is clear. Add the rice and 2 cups of water to a medium saucepan. Cover the pan and bring the contents to a boil over medium to medium-high heat. Reduce heat to low and simmer for 15-20 minutes, or until the rice is soft and the water is absorbed. Remove the pan from the heat and let it cool down.

2. After the rice has cooled, put it in a big mixing bowl. Stir in the plain yogurt and milk. Make sure the rice, yogurt, and milk are all well incorporated. The mixture should have a creamy consistency and not appear grainy. Is it creamy enough for you? For us, it is very creamy, but some people might prefer a slightly thinner texture. If that’s the case, perhaps add a little more milk or yogurt.

3. In a small pan, heat the vegetable oil over medium heat. Add the mustard seeds and let them pop.

4. Put the urad dal and chana dal in the pan and fry them until they become golden brown.

5. Add the dried red chilies, the curry leaves, the finely chopped ginger, the finely chopped green chilies, and the asafoetida to the pan. Cook for about 1-2 minutes, until the ginger gives off a smell you could call “fragrant,” and the curry leaves are crisp enough that you could eat them. (It is quite normal to eat the curry leaves, unlike the okra from the previous recipe.)

6. Pour the tempered mixture over the yogurt rice concoction and mix everything gently to incorporate the flavors.

7. Finely chop the coriander leaves and add them to the dish, along with the pomegranate seeds, if you’re using them. Combine everything gently.

8. If needed, adjust the seasoning. If you want, you can garnish it with roasted cashews or peanuts.

9. Refrigerate the Thayir Sadam for at least 30 minutes before serving. This allows the flavors to meld, producing a more balanced dish. You can refrigerate it for up to a day. If you do, allow it to return to a cool room temperature, serving it with a sprinkle of fresh mustard seeds, curry leaves, or cilantro.

10. Accompany the cooling yogurt rice with a side of pickles or papadams to complete the meal. Dig into your delectable, tummy-taming Thayir Sadam!

Thayir Sadam Creamy Yogurt Rice Recipe Equipment Needed

1. Medium saucepan with lid
2. Large mixing bowl
3. Small pan
4. Strainer or sieve
5. Spoon or spatula for stirring
6. Knife
7. Cutting board

FAQ

• What type of rice should I use?Any rice of the medium-grain variety works well, but traditionally, sona masuri or ponni rice is preferred for its texture.
• Can I use Greek yogurt instead of plain yogurt?Indeed, it’s possible, but it might be necessary to tweak the consistency by incorporating additional milk since Greek yogurt possesses a greater thickness.
• Is there a dairy-free option?Coconut yogurt and almond milk can replace yogurt and milk in a dairy-free version.
• Can I make this recipe in advance?Affirmative, although it is optimal to eat it the very same day. If it is to be stored, one must add substantially more yogurt or even milk before re-serving, as the rice has a tendency to sap the dish of any inherent juiciness.
• How can I make the dish spicier?Add more green chilies or keep the seeds from the dried red chilies for added heat.
• What can I use instead of asafoetida (hing)?It is acceptable to omit it. You can use garlic or onion powder as an alternative to mimic similar flavors.
• Why add pomegranate seeds?Bursting with sweetness, pomegranate seeds add a texture unlike anything else. You could leave them out if you wanted, but I think the little pop of sweetness makes this dish really special.

Thayir Sadam Creamy Yogurt Rice Recipe Substitutions and Variations

Substituting rice with quinoa or millet yields a different grain base altogether.
Use Greek yogurt for a thicker texture, or coconut yogurt for a non-dairy option, when making plain yogurt.
Milk: Substitute with almond milk or coconut milk for a non-dairy version.
Cumin Seeds: If mustard seeds are unavailable, use cumin seeds.
Hing (Asafoetida): If absolutely essential, substitute with a pinch of garlic powder. This will give you a somewhat similar flavor, though it will not be identical and will not achieve the proper balance required in Indian cooking.

Pro Tips

1. Perfectly Cooked Rice: Ensure the rice is cooked to the right consistency by using a 1:2 rice-to-water ratio and allowing it to simmer without stirring. Letting it rest after cooking will help achieve a fluffy texture.