Curd rice (thayir sadam)

You'll need

• 1 cup cooked rice, cooled
• 1 cup curd (yogurt), whisked smooth
• ¼ cup milk, if the curd is thick
• 1 tsp oil, ½ tsp mustard seeds, ½ tsp urad dal
• 1 sprig curry leaves, 1 green chilli, chopped
• 1 tbsp grated carrot or pomegranate to finish (optional)
• Salt to taste

Method

1. Mash the cooled rice lightly with a spoon, then stir in the curd and milk until loose and creamy.
2. Temper the mustard seeds and urad dal in hot oil until the dal turns golden, then add curry leaves and chilli.
3. Pour the tempering over the rice and curd, add salt, and mix well.
4. Top with grated carrot or pomegranate and chill briefly before serving.

Why this dish

Curd is considered cooling in Ayurveda, which is why this dish traditionally closes a meal rather than opening it: it settles the heat built up from spiced food that came before.

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Often chosen by people browsing

A common choice on a day when the stomach feels unsettled or the weather is very warm.