Thayir Sadam

Thayir sadam — curd rice — is the beloved final course of a traditional Tamil meal, eaten to cool the palate after fiery curries and chutneys. Soft cooked rice is mixed with yoghurt and a bright mustard-and-curry-leaf tempering, then garnished with pomegranate seeds and grated carrot. It is humble, cooling, and one of south India's greatest comfort foods.

Serves: 4

Ingredients

• 300g (1½ cups) short-grain rice or any soft white rice
• 480ml (2 cups) water for cooking
• 360g (1½ cups) full-fat plain yoghurt
• 120ml (½ cup) whole milk
• 1 tsp salt

Tempering

• 2 tbsp neutral oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 dried red chillies
• 1 sprig curry leaves
• 2 cm (1 in) fresh ginger, finely grated
• 2 green chillies, finely chopped

Garnish

• 50g (¼ cup) pomegranate seeds
• 1 medium carrot, coarsely grated
• 2 tbsp fresh coriander, chopped

Instructions

1. Cook the rice with 480ml water until very soft and slightly overcooked — more mashed than firm. Remove from heat and allow to cool for 10 minutes.
2. Gently mash the rice with a spoon. Stir in the yoghurt, milk, and salt. The mixture should be loose and creamy; add more milk if too stiff.
3. For the tempering: heat oil in a small pan. Add mustard seeds; when they pop, add urad dal and stir until it turns pale gold, about 1 minute. Add dried red chillies and curry leaves; sizzle 30 seconds. Add ginger and green chillies; cook 30 seconds.
4. Pour the tempering directly over the curd rice and fold through.
5. Top with pomegranate seeds, grated carrot, and coriander. Serve at room temperature or chilled.

Cook's Notes: Thayir sadam is ideally made an hour ahead to allow the rice to absorb the yoghurt. The pomegranate is a southern Tamil flourish — a pinch of toasted cumin powder stirred in at the end is another traditional addition.