Nadaru Thayir Sadham / Curd Rice
30 minutes
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About Nadaru Thayir Sadham / Curd Rice
Nadaru Thayir Sadham, or Curd Rice, is the quintessential South Indian comfort meal—simple yet deeply satisfying. Made with basic pantry staples like rice, milk, curd, desi ghee, and a pinch of salt, this one-pot dish is cherished for its refreshing, soothing qualities. Especially ideal during hot summers or when your stomach needs a gentle touch, it’s loved across South India as the ultimate coolant and is incredibly easy to digest.
You might wonder why a curd rice recipe is needed when so many enjoy it daily, but perfecting this humble dish is an art in itself. I’m sharing my take on Nadaru Thayir Sadham because it’s not just a staple at home, but also a favorite party dish among my friends, thanks to its versatility. Whether you’re looking for a quick meal on a no-cook day or want to transform leftover rice into something special, this recipe is your delicious, fuss-free savior—enjoy it plain or dress it up for a festive spread!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
- 1 cup Rice for preparation
- 1 cup Milk
- 1 cup Yogurt curd
- 1 tsp Clarified Butter
- 1.5 tsp Salt or as per taste
For Tempering
- 2 tbsp Coconut Oil or ghee ghee
- 1 tsp Mustard Seeds rai
- 2 gm Gram black, split, split black
- 1 pinch Asafoetida generous, hing
- 2 Chili adjust according to taste chopped, green
- 2 Chili adjust according to taste broken, red
- 1 tsp Ginger grated
- 1.5 leaves Curry Leaves
- 1/4 cup Carrot grated
- 1/8 cup Coconut grated
- 1/4 cup Mango grated
- 1/4 cup Cucumber grated
- Watermelon chopped in small cubes
- Coriander chopped, chopped corriander
Instructions
- Wash the rice and pressure cook with 3 cups of water for 3-4 whistles in medium flame. We want the rice to be mushy.
- Once done, mash the rice well. Pour the hot milk and add ghee or butter when the rice is hot and mix well. Grate And chop vegetables and keep them ready.
- Let the rice mixture cool down fully. Add the curd and salt and mix well.
- Now to prepare the temper, heat oil and add mustard seeds, when they begin to splutter, add split black gram, green chillies, broken red chillies, asafoetida.
- Now add curry leaves, ginger, then add carrots and saute well. Then add coconut, mango and saute. Switch off the flame.
- Lastly Add the tempering to rice mixture. Add cucumber and chopped corriander and mix well.
- Garnish with watermelon cubes. Add cucumber corriander and watermelons just before serving.
- Curd rice taste great with some potato sabji, pickles, papdams and sambar.
- If you are making for lunch box, travels, picnic or parties, i mean for making many hours in advance, then increase the quantity of milk and reduce the quantity of curd and keep it to a loose consistency.
- You can use any variety of white rice like basmati rice, Sona masoori rice also brown rice for this recipe.
- You can also make a sweeter version of curd rice with the addition of fruits like grapes, ripe mangoes, bananas and pomegranate arils.
Recipe Notes
Never use hand for mixing if you are preparing this to have later.
Never add curd to the hot rice. It will leave some water and you will see the rice and curd separate, which is not good for your stomach.
Add cucumber and watermelon in the end just before serving.
Additional Tips
- For an authentic flavor and aroma, temper the mustard seeds in coconut oil or a mix of coconut oil and ghee, then add finely chopped ginger, green chilies, curry leaves, and a pinch of asafoetida before pouring over the curd rice.
- If serving for a festive spread or potluck, garnish with pomegranate seeds, chopped coriander, or grated carrot for a burst of color and a subtle sweet crunch that balances the tang of the yogurt.
- To prevent the curd rice from turning sour or too thick when serving later, mix in a few tablespoons of milk just before serving and keep it refrigerated until ready to eat, especially in warm weather.
- For a vegan version, substitute dairy yogurt and milk with unsweetened plant-based yogurt (like cashew or coconut yogurt) and a splash of almond or oat milk for creaminess.
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Recipe Nutrition
Calories: 196kcalCarbohydrates: 19gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 855mgSugar: 6g
Pv Iyer
Articles: 60
4 Comments
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This looks delightful! Thanks for the recipe.
Cool recipe for Summer. Good one Priya.
This looks so appetizing! Thank you.
Such a lovely dish! Thanks for sharing.