6 Important Facts That No One Told You About Curd Rice (Thayir Sadam)

South Indian meals define comfort. Sambar rice, rasam rice, tomato rice, and more; you have a range of options for every kind of palate. So much so that today, these meals have broken the barriers and have become a part of our regular diet across India. One such comforting dish is curd rice, or as they call it - thayir sadam. Rice, mixed with curd, and tadka of the quintessential mustard seeds and red chilli make this food a quick fix for your hunger at any time of the day. Now, you must be wondering what is so special about the recipe that's worth mentioning! While the recipe looks simple, there are some common mistakes that affect the taste and goodness of the food instantly.

We spoke to experts and researched about it and found some interesting points that one must always remember while making curd rice. We bet, no one has ever told you this before. So, get your pen and paper and note down the pointers given below.

Also Read: Quick and Delicious South Indian Rice Recipes For Effortless Meals

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6 Tips To Always Remember While Making Thayir Sadam (Curd Rice):

1. Overcook the rice:

In Southern India, curd rice is usually made with a special variety of rice that's smaller in size. But that doesn't mean you can't make it with the variety you have at home. All you need to do is cook the rice a bit more than usual, which helps you mix it well with the curd and get the perfect mushy texture of the dish.

2. Always use freshly cooked rice:

Thayir sadam tastes the best with freshly cooked rice. Wonder why? It is because leftover rice usually turns harder, ruining the texture of the dish. The question will be - what if we have some extra rice from the last meal? The hack is to reheat it well with some water and then use it for the recipe.

3. Never use hot rice:

Make sure you cool the rice down before adding curd to it. Adding curd to hot rice makes the curd coagulate and separates the whey. So, cool it down completely before preparing thayir sadam.

4. Add some hing (asafoetida) or ginger to improve digestion:

We're well aware of the digestive benefits of curd rice. It's worth noting that incorporating a pinch of hing in the tadka or including grated ginger in the rice not only enhances the overall goodness of the dish but also elevates the taste of your curd rice.

5. Add the tadka just before consumption:

For the best experience, consume curd rice immediately after incorporating the tadka. Allowing the dish to sit for an extended period adversely affects its flavour and leads to the separation of water (whey).

6. Add fruits in small amounts:

You will often find people adding pomegranate pearls or grapes as a garnishing element. These fruits add a layer of sweetness to the dish. Make sure you add them in small amounts to avoid any kind of health hazards. Often there is an increased risk of a reaction between the curd and the citric compounds of the fruits. So add them in small amounts and enjoy the taste, without hampering your health.

Now that you know all the tips to make a perfect bowl of curd rice, follow them mindfully and enjoy the dish to the fullest. Click here for the recipe for thayir sadam (curd rice).