Thayir Sadam (Riz au Yaourt du Sud de l'Inde)
Du riz moelleux mêlé de yaourt frais et de lait, relevé de graines de moutarde, feuilles de curry, gingembre et piment, parsemé de grenade.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMash the rice
Mash the warm rice lightly with a spoon. Let it cool to room temperature.
Mix with yogurt
Stir in the yogurt, milk and salt until creamy. The milk keeps it from turning too sour as it sits.
Temper
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Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Mash the rice
Mash the warm rice lightly with a spoon. Let it cool to room temperature.
Mix with yogurt
Stir in the yogurt, milk and salt until creamy. The milk keeps it from turning too sour as it sits.
Temper
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Curd rice is the traditional final course of a South Indian meal, eaten after the spicy sambar and rasam to cool and settle the stomach.
It's also an essential travel and lunch-box food, often packed with mango pickle, and is offered as prasadam in many temples.
⭐ Why It's Famous
Cool, creamy and soothing, curd rice is South India's ultimate comfort food.
💡 Fun Fact
Many South Indians say no meal feels complete without a final serving of curd rice.
Tamil Nadu & Karnataka
13.08°N, 80.27°E
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