Thayir Sadam (Curd Rice/ Yoghurt Rice)

At my home we all love thayir/curd/yoghurt. Every meal is rounded off only after eating at least a handful of thayir sadam. I prepare curd/yoghurt at home every alternate day. Usually couple of ladles of rice is mixed with thayir and eaten along with the side dishes and pickles.

Every once in a while I prepare thayir sadam in advance by adding a few different ingredients that make it very tasty. This recipe is also good for any leftover plain rice to be used the next day.

Ingredients
Rice - 1 cup
Water - 3 cups
Plain yoghurt - 3/4 cup
Green Chillis - 3 nos finely sliced
Pomegranate seeds - 1/2 cup
Salt to taste

For Tempering
Oil - 1 tbsp any cooking oil
Mustard Seeds - 1 tsp

For Garnish
Curry leaves - 6 leaves (shredded)

Method

1. Wash rice in running water until the water runs clear. Cook the rice in 3 cups of water. Fluff with fork and let it cool to room temperature.
2. Transfer the rice to a bowl. Add yoghurt little by little and mix until it is well blended. Add little water if you feel its too thick.
3. Add salt, green chillis, pomegranate seeds and mix again.
4. Add the tempering and garnish with curry leaves.

Serve with spicy lemon or mango pickle. Pomegranate seeds can be substituted with quartered grapes for this delicious entree.