Thayir Sadam
The mandatory close of every Tamil Brahmin sapadu — soft cooked rice mashed with cold curd, milk and salt, then tempered with mustard, urad dal, asafoetida, dried red chilli, ginger and curry leaves in coconut oil. Garnished with pomegranate seeds, grated carrot or grapes. Cooling, gut-soothing, and the unmissable ritual finish.
Ingredients
Garnish
- coriander — 5 g
- pomegranate fruit kernels (optional) — 30 g
- Urad Dal — 4 g
- Curry Leaves — 2 g
- Chana Dal — 4 g
- Ginger — 8 g (fine-grated)
- Sona Masuri Rice — 300 g (soft-cooked)
- green chillies — 6 g
- Mustard Seeds (Black) — 3 g
- salt — 4 g
- Milk — 100 g
- Curd — 300 g
- Coconut Oil — 10 g
- Asafoetida — 1 g
- dry red chillies — 1 g
Method
- Cook 150 g rice with 450 ml water (3:1) until very soft, almost mushy. Cool to lukewarm.
- Mash the lukewarm rice with the back of a spoon. Add 100 ml milk and salt; mix well.
- Add 300 g cold curd. Mix gently — do not over-stir.
- In a tempering pan, heat 10 g coconut oil. Splutter mustard seeds; add urad dal + chana dal till golden.
- Add dried red chilli, slit green chilli, grated ginger, asafoetida and curry leaves. Pour the tempering over the curd rice.
- Garnish with pomegranate seeds and chopped coriander. Serve at room temperature with mango pickle. The unmissable Iyer sapadu finish.
Common questions
- What is தயிர் சாதம் in English?
- தயிர் சாதம் is written Thayir Sadam in English.
- How many calories in one plate of Thayir Sadam?
- 367 kcal per plate.
- How much cooking time?
- 13 min — 5 min prep, 8 min cooking.