Yoghurt & Vegetable Rice Salad (Thayir Sadam)- Curd Rice

YOGHURT & VEGETABLE RICE SALAD (THAYIR SADAM)

A lot of healthy eaters are looking for different types of salads to try. However, when we are vegetarians, we have less to choose from. This one is never served as a salad, but rather it is served as a main meal to those who desire “cooling foods”. During special occasions in India, when cooking using gas is not allowed, they prepare food a day in advance and store it for the next day. Curd Rice or Thayir Sadam is one of the dishes that they prepare, and it’s a great recipe because it is healthy and simple.

Thayir Sadam originates from South India, and is very popular in temples as it is served to devotees after prayers. The combination of refreshing yoghurt and satisfying Basmati rice is referred to as ‘Thayir Sadam’, as ‘thayir’ means curd or yoghurt, and ‘sadam’ means rice in South Indian dialect. The reason why I would serve it as a salad in this case is because it is mainly made with raw vegetables and topped with a cooked tempering.

https://www.youtube.com/watch?v=EnDTkNzAVE0

 Ingredients:

½ cup cooked Basmati rice (or your choice of rice)

¾ cup plain yoghurt (preferably fresh- but your choice of dairy or vegan)

¼ cup (60g) carrots, peeled and grated

¼ cup (60g) cucumber, grated

½ small onion, finely chopped

Salt to taste

1-2 tsp Indian clarified butter (desi ghee: Hindi) or oil of your choice

¼ tsp asafoetida (hing: Hindi)

¼ tsp mustard seeds (rai: Hindi)

½ tsp cumin seeds (jeera: Hindi)

6 curry leaves

1 tbsp coriander leaves (dhania ke patte: Hindi)

1 green chilli, finely chopped

 

METHOD

1.    Take your rice into a bowl, and add your yoghurt gradually.

2.    Mash as you go along into a creamy consistency- similar to a coconut chutney

3.    Squeeze the excess water out of your vegetables.

4.    Add your vegetables, season with salt and mix well. Keep aside.

5.    In a small pan, heat ghee or oil to a low heat.

6.    Add asafoetida, mustard seeds, cumin seeds and curry leaves. Let them crackle.

7.    Add green chilli, toss for a few seconds and pour over curd rice.

8.    Garnish with coriander leaves and serve cold.

 

TIPS

1.    This one is always to be eaten cold

2.    You can omit the onion if you like

3.    I did not add ginger and garlic, but you can add if you like.

4.    If you do not like your rice too mushy, just take about a few tbsp of yoghurt and make this.