Restaurant style creamy curd rice recipe | thayir sadam recipe with detailed step by step photo and video recipe. Check out the curd rice video and if you like the video pls SUBSCRIBE to my channel
Restaurant style creamy curd rice recipe | thayir sadam recipe | bagalabath | daddojanam | mosaranna recipe is a popular yogurt rice dish. Curd rice is often consumed at the end of lunch/ dinner. Thayir sadam is a tasty travel food, a lunch box recipe for kids school lunch and adults office lunch, party food, potluck food, neivediyam (prasadam offered to devotees in several south Indian temples). Also, it is a great way to use leftover mushy rice.
During Chithirai Thiruvizha thayir sadam is offered to Lord Kallazhagar as a prasadam. Each and every temple has its unique style of preparing this yogurt rice. Anjaneyar temple’s warm thayir sadam is my favorite.
Why should we consume curd?
Curd converts lactose present in the milk to lactic acid that makes it very good for digestion. Curd can be given to babies from 7-8 months, even though cow’s milk is not recommended at that age. Calcium and protein in curd are good and curd even helps for better immunity.
My fridge will always have curd and milk. I am sure almost all Indian households carry buttermilk or yogurt. Almost all of my everyday meals end with thayir sadam. Sometimes during summer I prefer mor sadam/ buttermilk rice for coolant.
I posted a lot of curd based dishes in TMF,
Tips for perfect curd rice?
Bagalabath recipe might look simple – mix mashed rice with curd and tempering, but few small tips make it best.
- Always mash the rice when it is hot
- Avoid basmati rice for curd rice
- Use milk for a nice texture and to prevent the curd from being too sour
- Always add curd after the rice comes to room temperature
On a daily basis, we might prefer just mixing the curd with rice, but for some special occasions this delicious creamy curd rice is perfect
How to make a creamy restaurant-style curd rice?
Whenever I go to restaurants for buffet creamy curd rice always pulls my attention. After doing lots of experiments at home I follow this curd rice recipe. Perfect creamy bagalabath doesn’t require carrot, pomegranate or grapes – all it needs is generous amount of dairy products
- Avoid sour curd, use fresh homemade thick curd or plain greek yogurt
- Add 2% or whole fat milk but avoid 1% or low fat milk
- Avoid water while making thayir sadam
- Use butter/ghee for tempering and avoid oil
- For creaminess I have used sour cream – that’s the magic ingredient for the perfectly textured curd rice, Full cream can also be used instead
Checkout other tasty sour cream based dishes in TMF,
Ingredients
- Rice - 3/4 cup
- Water - 2 + 1/2 cup
- Milk - 1 + 1/2 cup
- Curd - 1 cup
- Sour cream 1/2 cup
- Salt - as needed
- coriander leaves - 2 tbsp finely chopped
- To temper:
- Ghee - 1 + 1/2 tsp
- Mustard seeds - 1/2 tsp
- Ginger - 1 tsp finely chopped
- Green chili - 2
- Raisin - 1 tbsp + 1/2 tbsp
Instructions
- Wash and rinse the rice well
- Add the given water and cook the rice mashy
- After the rice is cooked when the cooked rice is warm mash it well with a ladle/masher
- Add salt and milk to the mashy rice and mix well
- Let the mixture cool down
- Add sour cream and curd; mix well
- In a pan add ghee. When it is hot add mustard seeds and let it splutter
- Add ginger, green chili and curry leaves; give a quick saute
- Lower the flame and add raisins and 1/2 tsp of ghee and mix well
- After the raisins are cooked transfer the curd rice
- Finely sprinkle coriander leaves and mix well; curd rice is ready
Video
Notes
- Use raw rice/Sona masoori rice for curd rice. Avoid basmati rice
- Carrots, pomegranates, cucumber, grapes can be added for extra flavor
- Ginger powder can be used instead of ginger
- I have deseeded green chili for kids but it is optional
- Preferably mash the rice when it is warm to avoid lumps
- Urad dal, cumin seeds, and red chili can be added for tempering
- Use milk for a nice texture and to prevent the curd from being too sour
- Always add curd after the rice comes to room temperature
- Add mill only after mashing the rice well
- Avoid sour curd, use fresh homemade thick curd or plain greek yogurt
- Add 2% or whole fat milk but avoid 1% or low-fat milk
- Avoid adding water while making thayir sadam
- Use butter/ghee for tempering and avoid oil
- For creaminess I have used sour cream – that’s the magic ingredient for the perfectly textured curd rice, Full cream can also be used instead
Ingredients:
Rice – 3/4 cup
Water – 2 + 1/2 cup
Milk – 1 + 1/2 cup
Curd – 1 cup
Sour cream – 1/2 cup
Salt – as needed
coriander leaves – 2 tbsp, finely chopped
To temper:
Ghee – 1 + 1/2 tsp
Mustard seeds – 1/2 tsp
Ginger – 1 tsp, finely chopped
Green chili – 2
Raisin – 1 tbsp + 1/2 tbsp
Method:
- Wash and rinse the rice well
- Add the given water and cook the rice mashy
- After the rice is cooked when the cooked rice is warm mash it well with a ladle/masher
- Add salt and milk to the mashy rice and mix well
- Let the mixture cool down
- Add sour cream and curd; mix well
- In a pan add ghee. When it is hot add mustard seeds and let it splutter
- Add ginger, green chilli and curry leaves; give a quick saute
- Lower the flame and add raisins and 1/2 tsp of ghee and mix well
- After the raisins are cooked transfer the curd rice
- Finely sprinkle coriander leaves and mix well; curd rice is ready
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