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
curd based recipes
Temple prasadam
Variety rice recipes
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
