The thayir saatham (தயிர் சாதம் ˈtaːjir ˈsaˑatam), also known as curd rice (“rice with curd”) in English, is a typical dish of Indian origin.
The Tamil word saatham (curd) is used to indicate a type of liquid, unsweetened, and slightly sour yogurt.
The dish is very popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.
At the base of the dish: rice and yogurt.
The rice is boiled for a long time until it almost becomes a paste, then flavored with finely chopped green chilies and ginger.
Yogurt is then added, and sometimes also milk.
It is garnished with a tadka (tempering) with mixed curry leaves, mustard seeds, cumin seeds, fried Indian beans, and asafoetida.
The garnish varies depending on the region and ranges from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashews, grated raw mango, and boondi (fried chickpea flour).
It can be served warm or cold.
In southern India, thayir saatham is consumed at the end of main meals to ease the strong burning caused by spicy Indian dishes.
It is also said to aid digestion and balance the effects of hot weather.
Served as a side dish, accompanying Indian pickles, I accompanied it with:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients
- 1.1 cup rice (short grain)
- 1 green chili
- to taste ginger
- 5 curry leaves
- to taste mustard seeds
- to taste cumin
- 1 tsp asafoetida
- 1 cup yogurt (unsweetened, sour)
- 0.2 cup milk (optional)
- to taste mustard oil (or ghee)
- to taste salt
Steps
Cook the rice (in a 1:4 water absorption ratio) for 30 minutes, mash, add the chopped green chili and ginger.
Let it cool.
Add the yogurt, salt, and milk (optional).
In a pan, briefly sauté in mustard oil or ghee: the curry leaves, mustard seeds, cumin, and asafoetida.
Spread the seasoning on top.
Decorate as desired with fried red chili, grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashews, grated raw mango, or boondi.
The dish is both an everyday food and food served on special occasions.
In Rajasthan and Gujarat, the varieties of curd rice auliya and ghen somo are prepared for the festivals Shitala Saptami and Randhan Chhath.
The tempered version is often served during formal occasions and also offered as prasadam (blessed food) to devotees in Hindu temples.
The tempered version is often served during formal occasions and also offered as prasadam (blessed food) to devotees in Hindu temples.
You can make unsweetened yogurt yourself using a yogurt maker.
FAQ (Questions and Answers)
What is Thayir saatham called in other Indian states?
In Rajasthan, the dish is known as auliya.
In Gujarat, the dish is known as ghens.
In Maharashtra, the dish is known as dahi bhat.
In Tamil Nadu, the dish is called thayir saadam or soru.
In Kerala, the dish is called tayire chōre.
In Telangana and Andhra Pradesh, the dish is called perugannam/daddojanam.
In Karnataka, the dish is called mosaranna, where yogurt chilies (sandige menasu) are commonly added as part of the tempering.What is tadka?
The tadka is tempering: a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka where whole spices are briefly cooked in oil or clarified butter to release the essential oils from the cells and thus enhance their flavors, before being poured, along with the oil, into a dish.
