Thayir Sadham/Curd Rice

super easy

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1 cup rice, short grain white rice
3 cup water
3 cups yogurt
1/2 cup water to stir in along with yogurt
2 tsp salt
2 tbsp oil
1 tbsp mustard seeds
¼ tsp hing optional
1 tbsp urad daal optional
1 to 2 green chillies chopped
2 dry red chillie
1 to 2 tsp ginger grated, optional
10 curry leaves chopped
Optional Toppings
¼ cup cilantro chopped
1 cucumber diced
1 cup pomegranate seeds
1 carrot grated
1 cup grapes sliced



Set the Cooker to Sauté mode and heat oil. Add mustard seeds and allow them to pop; this may take 2 to 3 minutes. Add hing and urad daal. Cook for another minute as the daal turns golden brown. Turn the Sauté mode off and add green chillies, red chillie, curry leaves and ginger. Stir for a minute and then take the tempering out in a bowl and keep aside.

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Rinse and drain the rice. Add rice and water to the Cooker insert. Close the lid with pressure release valve to sealing. Choose the “Rice” mode.

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After Pre-Cooking is done, the cooking countdown will appear. After cooking, it stops with a beep sound and automatically switches to Keep Warm mode. Press Cancel button if warming is not required.

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Open the Cooker and take the rice out in a serving bowl and allow the rice to cool down.

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Once the rice is lukewarm, mash it with the back of a spatula and then stir in yogurt, water and salt. Mix well. Stir in the reserved tempering and mix well. Enjoy warm with your choice of topping.

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