Curd Rice / Yogurt Rice / Thayir Sadham

Curd rice


1. Raw rice / pachari – 1/2 cup

    Water – 1.5 cups

2. Hot milk – 3/4 cup

    Thick curd –  3/4 cup or as required

3. Oil – 1.5 tbsp

4. Mustard seeds – 1/2 tsp

    Urad dal – 1/2 tsp

    Cashews – 1 – 2 tbsp, broken

    Curry leaves – A few

5. Ginger – 1/2 tsp, minced

    Carrot – 2 tbsp, finely chopped

    Capsicum – 2 tbsp, finely chopped

    Green chilly – 1, finely chopped

6. Salt – To taste


1) Wash the raw rice well and place in a small pressure cooker (I  used a 2 liter cooker). Add 1.5 cups of water and cook for 3 – 4 whistles at medium heat. When the pressure releases, open the lid and mash the cooked rice using the back of a spoon.

2) Add hot milk to the mashed rice mixture and mix well. When it cools down, add curd, enough salt and mix well.

3) Heat 1.5 tbsp oil in a small pan. Splutter mustard seeds and fry urad dal and cashews until golden. Add ginger, carrot, capsicum, green chilly. Cook for about 2 minutes and switch off. Add this to the rice mixture. Curd rice will thicken as it cools down. You can add little milk/curd to adjust the consistency. Serve curd rice with any pickle you like.


Thayir Sadham

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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