Thalicha Thayir Sadam Recipe - Spicy Seasoned Curd Rice
Thalicha Thayir Sadam Recipe also known Seasoned Curd Rice is a staple food of South India. Every family will have their secret ingredient, but overall it's an all time favorite and a meal finisher. If there is not curd rice, then the meal does not get complete for a South Indian family. You could choose to have your curd rice a multiple ways. You can also pair it up with Bisi Bele Bath.
Ingredients
-
1-1/2 cups Cooked rice
-
3 cups Curd (Dahi / Yogurt)
-
1/4 cup Anardana Powder (Pomegranate Seed Powder)
-
1 Green Chillies
-
finely chopped
-
Salt
-
to taste
-
Ingredients for Seasoning
-
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
-
1 teaspoon White Urad Dal (Split)
-
1 sprig Curry leaves
-
1 teaspoon Oil
Instructions
Step 1
To begin making the Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice), make sure you have some cooked rice ready
Step 2
The rice should be cooked very soft, such that if you place it between your fingers it will mash very easily
Step 3
Place the rice in a large mixing bowl
Step 4
If the rice is a little war, it will help in mashing the rice to a more soft consistency
Step 5
Add a ladle of yogurt to the rice and using your hands or the Potato Masher mash the rice well to combine it with the yogurt
Step 6
Once the rice is mashed well, add the remaining yogurt, green chilies, pomegranates and salt
Step 7
Stir to combine well and check the salt and adjust to suit your taste
Step 8
The next step is to make the seasoning for the Curd Rice
Step 9
Heat a small Tadka Pan with a teaspoon of oil
Step 10
Once the oil heats up, add the mustard seeds, the urad dal and allow it to crackle
Step 11
Once it crackles and the urad dal turns golden, add the curry leaves
Step 12
Turn off the heat
Step 13
Pour the seasoning over the prepared Curd Rice (Thayir Sadam) and give it a stir
Step 14
The Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) is ready to be served chilled for an afternoon lunch
Step 15
Serve Thalicha Thayir Sadam Recipe with Andhra Avakaya and Elai Vadam for a comforting lunch