My earliest memories of eating curd rice/yogurt rice or ‘Thayir Sadham’ as it is fondly called in the South Indian State of Tamil Nadu where I grew up, is sitting in our school lunch room and opening our tiffin boxes for lunch ( a stainless steel container set in packs of 3 or 5 ,stacked on each other, used for carrying lunch in most homes in India.
Mine had 3 boxes, the middle one carried curry rice, the lowest one curd rice, the top one had some veggie and a Cadbury chocolate ( yes, it’s amazing how I escaped caries on my teeth coz to this day, they are my favorite chocolates!) .
We friends would sit next to each other in the lunch room and eat our lunch , over time the food got pretty boring or routine, but there was this one food that stimulated my taste buds like no other, it was common practice to share our lunch with each other in India, that’s the way we roll, there is a certain bonding that happens over sharing lunch which is unexplainable in the western culture.
My friend who sat next to me, was a Tamilian brahmin, and that translates to one of those people that made the best ‘Thayir sadham’ in the world , coz they had it almost all three times in a day, they knew the art of perfecting it. All she would bring is Thayir sadham and lime pickle, we’d wait for her to open her box and I’d quickly trade my lunch with her, which she would gladly accept coz’ she wanted to taste the flavors from my home, while I devoured her Thayir sadham. To this day I cannot, not think of her when I eat ‘Thayir sadham’ .
The days are getting warmer slowly, sunlight is streaming through the windows.The food that comes instantly to one’s mind when we think of summer time while growing up in India, to cool down all that heat outdoors is yummy curd rice ! A staple in every South Indian home for lunch, an easy picnic lunch menu, a favorite lunch pack item in a kid’s lunch box, a temple ‘prasadham'(food distributed in the temple, after being blessed by prayers to the residing deity ), a favorite among all age groups.A bit of lime pickle to go with it, and your day is made ! I added pomegranate seeds to flavor it, one may use grapes, raisins, cashews or even shredded carrots for extra zing.Pomegranate gives it a little sweet taste along with mildly spiced rice.
A quick and easy preparation for a warm summer day. Enjoy!
- 1 cup Yogurt
- 1/4 cup Milk (boiled and cooled)
- Cooked Rice – 1 1/2 cup
- Salt to taste
- 1 tsp Mustard Seeds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Chana Dal
- 1/2 tsp Urad Dal
- 2 – 3 Green Chillies, chopped
- 2 Dried Red Chillies
- 1 Sprig Curry Leaves
- A pinch of Hing
- 2 tsp Oil
Pomegranate seeds & Mint leaves- to garnish on top
- Use left over rice or cooked rice, result is good !
- For the paste, soak a teaspoon of mustard seeds in little water for 10 minutes.
- Add warm milk to cook rice and mash it a little. Set aside.
- Grind the soaked mustard seeds to a paste using mortar and pestle.
- Add this paste, salt and yogurt to the rice and mix well.
- Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and uradh dal and let them splutter. Add the green chillies, curry leaves, red chillies and Asafoetida/Hing to it and fry for a couple of seconds.
- Add this to the curd rice and mix well.
- Pack to go on trips or serve immediately!