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, Mor kuzhambu Paruppu urundai mor kuzhambu Mango pulissery Iru puli kuzhambu Kathirikai pachadi
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 Thayir sadam?
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. Semiya Bagala bath is yet another favorite
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, Strawberry frozen yogurt Aloo tikka Paneer tikka masala Mango Shrikand Mixed nuts tikki Mixed bean soup Black bean soup Strawberry parfait Paneer tikka
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 tablespoon + 1/2 tablespoon
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 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
