Thayir sadam
Curd rice also called yogurt rice is a dish of India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...

. The word "curd" as used in India usually refers to a liquidy, sour, unsweetened yoghurt. It is most popular in the Indian states of Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...

, Kerala
or Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....

, Andhra Pradesh
Andhra Pradesh
Andhra Pradesh , is one of the 28 states of India, situated on the southeastern coast of India. It is India's fourth largest state by area and fifth largest by population. Its capital and largest city by population is Hyderabad.The total GDP of Andhra Pradesh is $100 billion and is ranked third...

, and Tamil Nadu
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...

. This food is one of chief offerings to the God in Sri Vaishnavite Temples which later distributed as 'prasadam' (blessed food) to devotees. Here this is called by a different name "dadyodanam" (Tamil script: தத்தியோதனம்)


While it is most easily prepared by simply mixing boiled rice and yoghurt, more elaborate methods can be used when needed. One of these recipes is given here: Rice is boiled so that it breaks down, becoming almost like a paste. Bring it to room temperature. It is then seasoned with fried finely chopped green chillies, ginger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....

, and curry leaves
Curry Tree
The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India...

, and sometimes along with the tadka of urad dal
Urad (bean)
Vigna mungo, known as urad, urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil [not to be confused with the much smaller true black lentil ], maas , đậu đen or white lentil, is a bean grown in southern Asia...

, mustard seeds, cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...

 seeds, and asafoetida
Asafoetida , alternative spelling asafetida, is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb...

. Finally, milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...

, yogurt
Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...

, and salt are added.

Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro.


Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime. In South Indian home cuisine, it is standard to eat curd rice at the end of lunch and dinner, which helps ease the effects of the notoriously spicy main dishes.

In some areas, curd rice is served in a unique style where rice is boiled, mixed with a mild curd and salted. Additional condiments often include oil heated with mustard, curry leaves, dry chillies, urad dal, and chopped coriander, sometimes grapes and seeds of fresh pomegranate are added. This can be topped with Boondi
Boondi is a fried Rajasthani sweet snack made from chickpea flour. A savory version of Boondi called Khara is also made. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi Laddu are preferred.-Preparation:To prepare...

and served chilled. Additional options include a pinch of grated carrot.

External links

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