It is also made in other parts of India and it has various names - Thayir (curd) Sadam (rice) in Tamil, Daddojanam in Andhra Pradesh, and Dahi (curd) bhaath/chawal (rice) in Hindi. The consistency of yogurt rice is like a loose porridge or oatmeal. The gains are not separate like one would want for biryani or pulao. It’s more like one homogenous mixture. It’s a comfort food that’s easy and light on the stomach which is why it is safe for infants and toddlers (normally given as first food) and the elderly people because it’s easy for them to chew and swallow. Just like khichdi or rajma chawal, bhaat with yogurt is like comfort food for us. While we Indians always knew the benefits of yogurt rice, Padma Lakshmi was one of those who made it cool and famous in the west! My parents and grandparents like most Indian families would have plain curd rice towards the end of the meal. The reason why South Indians eat curd or yogurt is that it helps counteract the spice and heat from the other dishes consumed before like sambhar and rasam. Ending it with a bowl of untempered dahi chawal or buttermilk balances the meal. Whereas when the yogurt rice is tempered, it gives a smoky and crunchy finish to the dish. Tempered Thayir sadam is made on special occasions like weddings, or when offered as prasadam in temples and during festivals like Janmashtami. Note - To make temple-style thayir sadam, use freshly cooked rice and not leftovers. I would accompany my aunt (mom’s younger sister) who was a teacher, to her school. My Pati (granny) would pack Thayir sadam with homemade mango pickle and roasted papad. Sitting with her under the shade of a tree, listening to a story as she fed me curd rice with South Indian-style aam ka achaar is one of the most precious moments that I have shared with my favorite aunt. In fact, if you suffer from lactose intolerance (can’t consume dairy) you can still get the benefits of calcium and vitamins from consuming curd if your condition is not too severe. Lactose which is a protein present in milk is converted into lactic acid in curd which makes it easy to digest. It truly is a comforting, satiating, and refreshing dish that can be consumed daily.
Quick, and simple South Indian dish Great way to use leftover rice Safe to eat for toddlers (with reduced spice) as well as the elderly Is a Easy Indian vegetarian rice recipe Can easily be made vegan and gluten-free Ingredients are easily available in the Indian pantry Packed with flavors Calcium, vitamins, and carbs make it a complete meal Can be made ahead of time Light and healthy meal
Indians love using yogurt in their recipes. Here are some dishes that you can try with curd - Dahi sandwich, Beets Peanut Raita, Burani Boondi Raita, Himachali Chana Madra, Avial, Koshimbir, and Dahi Vada. Buttermilk can also be used. Read my notes below to see what to use if you are vegan. Note - While both Curd and Yogurt contain probiotic bacteria, the quantity of bacteria in Yogurt is higher as compared to Curd. You can use either of them in this recipe. The curd or yogurt can be made using full-fat milk or you can use fat-free or 2%. Rice - Any variety will work in this dahi bhaat recipe. Use Sona Masoori, Surti Kolam, Basmati, or even Jasmine rice. You can either cook it fresh using a pressure cooker or Instant pot or use leftovers in this recipe. In fact, in our homes, we always use leftovers. If cooking it fresh, then overcook it a bit. Milk - Not many are aware that we also add whole milk to our yogurt rice. Milk adds flavor, prevents it from turning too sour or tangy, and helps it last longer. If you making this dish for travel, then don’t skip adding milk. Spices used - Green chilies (for the spice), black mustard seeds (they have the strongest flavor and aroma of all mustard seeds), urad dal (gives it a nutty flavor and crunch), fresh curry leaves (they bring in unique citrus and nutty aroma), cilantro or coriander leaves, and asafoetida (aids digestion and prevents flatulence), are some other basic ingredients that will add so much flavor to this easy yogurt rice recipe. Oil for tadka - You can use any vegetable oil, coconut oil, or ghee for tempering.
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However, we also eat this Indian yogurt rice as a meal. If doing so, I like to make it a bit spicy by adding more green chillies. KR likes to have some fried mor milagai on the side. He swears by this combination. Do try it. Other best side dishes to serve with curd rice are sambhar, rasam, or dal along with Potato Fry, and something crunchy like appalam, or poppadum/chips/kara boondi. We go for thayir sadam if we have had a heavy meal before or have come home after a vacation. In fact, this Indian rice and yogurt recipe is also great for road trips. Pack it in airtight containers and take it with you on the go! We would always carry it with us on long train journeys along with masala idli. Also serve it for breakfast, lunch, dinner, or brunch. In fact, if you have had a spicy meal, thayir sadam is the best way to balance the palate. It helps in digestion and also reduces acidity. Spicy curd rice is one of our favorite go-to meals! If lentils are hard, I suggest you soak the urad dal in water for 10 minutes before adding them to the tadka. Cashews can be used instead of urad dal. Use evaporated milk instead of regular milk for a more creamy texture. If you want a quick fix, enjoy it without the tadka. It will taste plain but still delicious enough! The ratio of milk will depend on how sour the curd is. You can also add milk to adjust the consistency. Skip milk and add water instead if you want. Feel free to add more veggies to this Dahi Bhat like grated carrots, onions or shallots, ginger, and cucumbers. Some also add coconut, bell pepper, pomegranate seeds, raw mango, and other fruits to the mixture. I have shared a basic thayir sadam recipe, you can customize it based on your preference. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
