Yogurt Rice "Thayir Sadam"
1 cup rice, cooked very well until tender
1/2 tsp. vegetable oil
1/2 tsp. black mustard seeds
2 dried red chili peppers, broken into pieces
1 sprig curry leaves ( optional )
Salt to taste
1 pat butter ( optional )
32oz. plain yogurt
1/4 sour cream
1/8 cup milk
1/2 cup buttermilk
1/2 green mango, peeled and diced small peaces ( optional )
1 small cucumber, peeled, seeded, and diced small pieces
1 small piece ginger, finely chopped
1 or 2 green hot chili peppers, finely chopped
1 tbs. chopped cilantro
Cook the rice soft,
and ladle into a big wide plate to cool. Mashed the rice and put it in a
Heat the oil in a small
heavy saucepan, add the mustard seeds. When the mustard
seeds pop, add the dried red chili pepper and turn off
the heat. Add the curry leaves and set it aside.
Add the salt and butter
into the rice and mix well, and the yogurt and sour
milk and mix well. Next add the milk and buttermilk
little by little and mix well.
Add the spice mix from the saucepan
into the rice, and add mango, cucumber,
ginger, and hot green chili pepper and
If the rice is dry, add more buttermilk,
even a little bit of water.
Before serve, add the cilantro.
It is good to eat itself, or with
Indian mango pickles, lemon pickles, or sambar.