Name: Curd Rice (Thayir Sadam)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: South Indian
Ingredients: 300–350g cooked white rice, soft and slightly overcooked (roughly 120–140g uncooked rice); 250g plain yoghurt or curd; 3–5 tbsp milk or water, to loosen; ¼ tsp salt (adjust at the end); 1 tsp finely grated ginger; ½ green chilli, finely chopped (optional); 1 tbsp fresh coriander, chopped (optional); 1–1½ tbsp Charlie's Pickles Saltfish Padda; 1–2 tsp Charlie's Pickles Double-Infused Padda oil, for finishing; FOR THE TEMPERING:; 1 tbsp neutral oil or ghee; ¾ tsp black mustard seeds; 8–10 curry leaves; 1 dried red chilli, broken in half (optional); Tiny pinch asafoetida (optional); 1 tbsp cashews, peanuts, or urad dal (optional, for crunch)

Curd Rice

Curd rice or Thayir Sadam is South Indian comfort food with cooling and healing properties. Yoghurt folded into tender rice, loosened until creamy, then woken up with mustard seeds, curry leaves, ginger, chilli, and a little crunch. It is gentle, soothing, and with a spoon of CP’s Spiced Fish Pickles on top, gets a little mischievous with hints of heat and umami.

Ingredients

300–350g cooked white rice, soft and slightly overcooked That is roughly 120–140g uncooked rice.
250g plain yoghurt or curd
3–5 tbsp milk or water, to loosen
¼ tsp salt, then adjust at the end
1 tsp finely grated ginger
½ green chilli, finely chopped, optional
1 tbsp fresh coriander, chopped, optional
1–1½ tbsp Saltfish Padda
1–2 tsp Double-Infused Padda oil, for finishing
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FOR THE TEMPERING:
1 tbsp neutral oil or ghee
¾ tsp black mustard seeds
8–10 curry leaves
1 dried red chilli, broken in half, optional
Tiny pinch asafoetida, optional
1 tbsp cashews, peanuts, or urad dal, optional for crunch

Steps

Cook the rice until soft, then let it cool slightly
Mash the rice gently with the back of a spoon so it becomes creamy but not completely smooth
Stir in the yoghurt, a splash of milk or water, and salt until the rice is loose, cool, and spoonable
Mix in the grated ginger, green chilli, and coriander if using
Heat a little oil or ghee in a small pan
Add the mustard seeds and let them pop
Add the curry leaves, dried red chilli, asafoetida, and nuts or dal if using, frying briefly until fragrant and crisp
Pour the hot tempering over the curd rice and stir gently
Spoon into a bowl and finish with a generous dollop of CP’s Spiced Fish Pickles
Drizzle a few extra drops of the spiced oil over the top
Voilà, cool comfort with a salty, spicy, umami kick.

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Curd Rice

Ingredients

Steps

Spiced Saltfish in Oil 150g+250g