Classic Thayir Sadam Curd Rice
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Soft mashed rice mixed with yogurt and a fragrant mustard-ginger temper — traditional thayir sadam / bagala bath.
Thayir sadam is curd rice from Tamil Nadu. Soft rice is mashed with curd and salt, then finished with a mustard, urad dal and curry leaf tadka. It is cool, mild and good after a spicy meal or on a hot afternoon.
Ingredients
How to Make It
Mash rice; mix yogurt and salt.
Temper spices; pour over.
Serve cool with pickle.
Nutrition per serving
* Approximate values per serving
Health Benefits
Probiotic comfort rice. Soft texture aids digestion after spicy meals.
Mashing the rice while warm makes it creamy, so a small amount of curd goes a long way. The tadka adds crunch and flavour without much oil.
Pro Tips
- →Mushy rice best.
- →Mild fresh curd.
- →Same-day serve.
- →Cook the rice slightly softer than normal and mash it while warm.
- →Let the rice cool before mixing in the curd, or the curd turns sour.
- →Add a splash of milk to keep it creamy as it sits.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); White rice (raw): about 365 kcal; Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Pomegranate.
- 2Grapes.
- 3Add grated carrot, cucumber or pomegranate seeds on top.
Frequently Asked Questions
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