Thaiyr Sadam | Curd Rice

An all time favourite that can give the Nirvana attained look for any TamBrahm is without any doubt the delicious Thaiyr Sadam | Curd Rice. Amma makes the most delicious Thaiyr Sadam that I have tasted so far! Guess its the magic of her fingers!

This is so heavenly that this is also made as prasadam and is usually considered a favourite of Lord Hanuman!

Ingredients:

1/2 cup Rice, raw
1 cup Dahi | Curd, thick
1/2 tsp Adrak | Ginger, finely chopped
A pinch Hing | Asafoetida Powder
1/2 tsp Channa Dal
1/2 tsp Rai | Mustard Seeds
4 Kadhi Patta | Curry Leaves
1 tsp Oil
1 tsp Fresh Dhania | Coriander Leaves, finely chopped
10 Fresh Anar Dana | Pomegranate Seeds
4 Kaju | Cashew nut - optional
To taste Salt

Method:

• Wash the rice and pressure cook for 4 whistles. Water used is for 1 part of rice, 4 parts of water.
• When the cooked rice is of manageable heat, mash it nicely.
• Mix the curd and blend it well with the cooked rice. Adjust the consistency as per your preference.
• Add the ginger, hing, salt and dhania leaves. Mix well.
• In a small kadhai, heat the oil and fry the Cashew nuts. Keep the fried Cashew nuts aside. 
• In the same kadhai add the rai, channa dal and curry leaves and when they splutter, mix the tempering into the Curd Rice.
• Garnish with fresh Pomegranate Seeds and fried Cashew nuts.
• Serve and relish!

Very tasty and easy to make. Amma used to pack this up when we used travel by train during the school vacations!

We have used:

1. Tamil Ponny Rice

2. LG Hing Powder

3. Borges Olive Oil - Light

4. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.