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Kovil-style creamy curd rice

Thayir Sadam, also known as temple-style curd rice, is a popular South Indian dish that has been enjoyed for centuries. This delicious and healthy dish is a staple in many temples across the region and is known for its unique blend of spices and herbs. Anjaneyar temple's warm thayir sadam is my favorite.

Healthy curd rice

Thayir sadham is not only a flavorful dish but also has many health benefits, including being a probiotic food that aids in digestion and gut health. 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.

Can I skip soaking

Yes, soaking is optional but it helps fit perfectly mushy rice.

use non-sour thick curd

homemade curd is best for creamy temple curd rice. Always make sure the curd is non-sour. You can also use plain yogurt. Whisk the curd well before adding it to hot milk.

TIPS FOR PERFECT temple style CURD RICE

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 whisk the curd well before adding
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
Use butter/ghee for tempering. avoid oil

Can I add milk while cooking rice

yes, you can add milk for extra richness. Avoid cooking rice entirely with just milk as rice might not cook mushy.

Amount of milk

if you are packing curd rice for lunch or travel, increase milk and reduce curd to avoid sourness.

variations for Kovil style thayir sadham

add for tempering

red and green chilli
grated ginger instead of ginger powder
chana dal, cumin seeds

add for Daddojanam

Grated cucumber, mango, and carrot
Fruits like pomegranates, grapes

Ingredients

1/2 cup Rice

2 cups Water

1 cup Milk

1/3 cup + 1 cup Curd

required Salt

Few coriander leaves

1/2 tablespoon butter

To temper

1/2 teaspoon Ghee

curry leaves few

1/2 teaspoon Mustard seeds

1 teaspoon urad dal

1/4 teaspoon ginger powder or grated ginger

1/2 teaspoon asafoetida

how to make kovil thayir sadam with step-by-step pictures

First, wash the rice well

add 1 cup of hot water and soak for 30 minutes

Pressure cook rice with 2 cups of water for 6 whistles and simmer for 1 minute

Whisk the thick non-sour curd well till you get smooth creamy curd

Transfer the rice to a wide vessel and immediately mash it well with a ladle/masher

Add salt and hot milk; mix well

Add butter and mix well
In a pan add ghee. When it is hot add mustard seeds, urad dal, and curry leaves; let it splutter

Add ginger powder and asafoetida; give a quick saute

transfer the rice

Add curd; mix well

Finely sprinkle coriander leaves and mix well; temple curd rice is ready