Digestion20 min
Thayir Sadam, Soft Curd Rice with Curry Leaf and Ginger
Soft rice mixed with fresh curd, a mustard-curry leaf tempering and grated ginger, eaten lukewarm. A comforting South Indian meal; use fresh curd and skip if you are curd-sensitive.
A comfort meal from the South
Thayir sadam is soft, well-cooked rice mixed with fresh curd and finished with a tempering of mustard seeds, curry leaves and green chilli. Grated ginger adds a gentle warmth. It is light and comforting, and often eaten when the stomach feels tired.
Mix it while the rice is still warm but not hot, and add curd after it cools slightly. Use fresh, mild curd, and eat it at lunch rather than late at night. It is a simple meal and not a treatment for any stomach condition.
Ingredients
- 1 cup well-cooked soft rice
- ½ cup fresh curd
- 1 tsp mustard seeds and 6 curry leaves
- 1 tsp grated ginger
How to prepare
- Mash the warm rice lightly, let it cool a little and mix in the curd and salt.
- Temper mustard seeds and curry leaves in 1 tsp oil and stir in with the ginger.
How to use
- Eat lukewarm at lunch in a small bowl.
- Add a pinch of pomegranate seeds for sweetness if you like.
Helpful habits
- Do not use sour curd.
- Add a little water if the rice thickens.
Precautions
- Skip if curd upsets you or you are lactose intolerant.
- Avoid it late at night if you get colds easily.
- A meal, not a treatment.
Frequently asked questions
Can I use leftover rice?
- Yes, but warm it slightly and use fresh curd.
Is it good in winter?
- Many people eat it lukewarm at lunch even in winter; skip it cold.
Can I skip the chilli?
- Yes, the ginger and curry leaf are enough.
