Tair Chaval
A celebratory Sindhi-Hindu lunch dish — sona masuri rice cooked till fluffy, then layered with whisked curd, cumin-mustard tempering and fried cashews. Lighter and saltier than South-Indian thayir sadam, with a distinct Sindhi tempering style. Eaten on Cheti Chand and at family gatherings.
Ingredients
Garnish
- Coriander Leaves — 5 g
- Cumin Seeds — 4 g
- Ginger — 8 g (fine-grated)
- Curry Leaves — 3 g
- salt — 5 g
- Milk — 80 g
- Cashew Nuts — 20 g
- Ghee — 15 g
- Asafoetida — 1 g
- Mustard Seeds (Black) — 3 g
- Curd — 350 g
- green chillies — 8 g
- Sona Masuri Rice — 200 g
Method
- Cook 200 g rice in 600 ml water till very soft. Cool to lukewarm.
- Mash gently with the back of a spoon. Add 80 ml warm milk and salt; mix.
- Add 350 g whisked curd. Mix gently.
- In a tempering pan, heat 15 g ghee. Roast cashews till golden; remove.
- In the same ghee, splutter mustard, cumin. Add slit green chilli, ginger, asafoetida and curry leaves.
- Pour the tempering and the cashews over the curd-rice. Garnish with coriander; rest 10 min for flavours to merge. Serve room temperature.
Common questions
- Tair Chaval ko English mein kya kehte hain?
- तैर चावल ko English mein Tair Chaval likhte hain.
- Ek plate Tair Chaval mein kitni calories hoti hain?
- 313 kcal per plate.
- Kitna time lagta hai?
- 28 min lagta hai — 10 min taiyari, 18 min pakana.