 Duration: 30 minutes |
 Serves: 2 to 4 people |
 Spice Level: 1 |
Traditionally, a mix of pre-cooked rice and par-boiled rice is used to make Thayir Sadam. To add a healthy twist to the recipe, toss in some vegetables like carrot and beetroot. A dash of pomegranate seeds will give the rice some sprightly colour. Tamilians prefer to eat Thayir Sadam cold, while Malayalis like the dish served at room temperature.
Ingredients Rice, cooked (2 cups)Curd (Dahi) (3 cups) Green chillies (Hari mirch), chopped (3) Ginger (Adrak), grated (1 inch) Split chickpeas (Chana dal) (½ tsp) Mustard leaves (Sarson) (1 tsp) Dry red chillies (Sabut lal mirch) (2) Curry leaves (Kadipatta) (5) Salt (to taste) Oil (1 tbsp) |
Method In a pan, heat oil on high flame. Add in the chana dal, sabut lal mirch, sarson, and kadipatta. As the sarson begins to splutter, add the chopped hari mirch and grated adrak and sauté for a minute. Add salt and sauté for a minute more. Take the tadka off the heat and immediately pour over the cooked rice. Thoroughly mix the tadka with the rice. Then, place the rice on a low flame. Add the dahi and keep stirring till it blends well with the tadka rice. Take the Thayir Sadam off the flame and let it cool to room temperature. Refrigerate the curd rice for an hour. Serve the Thayir Sadam cold, accompanied by pickle and pappadam. |
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