- Traditionally Modern Food

5 from 2 votes

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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 teaspoon 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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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 milk 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
We need mushy rice for curd rice, adjust the water according to your rice
If you don't have sour cream you can use an equal amount of regular curd + 1/2 cup of milk
Soaking rice is optional
Cook rice for 4-5 whistles in the pressure cooker or rice mode in the instant pot