Thayir sadham with pomegranate
Curd rice is one of the mild and kids’ friendly dishes which holds an important role in kids’ lunchboxes. Adding pomegranate enhances the taste of light sour curd rice by adding sweet bursts in between. Apple pieces, Seedless sweet green grapes also can be used along with pomegranate.
Thayir sadham is an emotion in Tamilnadu 🙂 as most of the homes make this without fail every day. Either mix with freshly boiled rice or mix with yesterday’s leftover pazhaya sadham or pack it for lunch or travel, this curd rice is one of the best.
Curd rice can also be made by adding seasoning or thalipu in Tamil. For that version just make the curd rice the same way and add your favorite seasoning on top and mix it before packing. The usual seasoning will be crackling mustard, urad dal, curry leaves, red chillies and asafoetida. In that version, we don’t add pomegranate. this Yogurt fruit rice version is a favorite among kids. Try, Zucchini raita, and Onion tomato raita.
Today let us see the method of making the popular thayir sadham for travel or lunch box without turning sour. Please check the stepwise pictures for better understanding,
Preparation:
- Soak rice at least for half an hour before cooking.
- Peel and collect pomegranate seeds and keep them ready.
The perfect recipe to make the curd rice:
- Cook rice to smooth texture by adding extra water from the usual. Give extra two whistles than your usual in the pressure cooker for cooking the rice a little mushy.
- Once the pressure drops open the cooker and mash the rice well when it is still hot.
- Add half a cup of boiled milk to the rice and mix well.
- Now add the required salt.
- Let the rice cool down to a warm temperature. Add one full cup of curd and mix well.
- At last add pomegranate seeds mix and pack for lunch or travel.
Thayir sadham/yogurt rice with pomegranate.
Tips/notes:
- If packing for lunch adding milk will maintain the sourness level in the box. Skip adding milk if having curd rice immediately.
- Cook rice well to get the soft texture and mash with a ladle when it is hot to break the cooked grains.
- The same recipe can be made with broken rice and millet. Millet grains should be cooked thoroughly before following the recipe.
- I used parboiled ponni rice for this recipe and you can use raw rice, Sona masoori as well.
- Always make sure the rice is cooked well and mash it to a soft texture before making curd rice.
Curd rice with pomegranate | Yogurt rice
Ingredients
Ingredients:
- Thick curd/Yoghurt – 200ml or 1 cup
- Pomegranate seeds – 1 cup
- Lukewarm boiled milk – ½ cup
- Well cooked rice – 2 cups
- Salt as required
Instructions
Preparation:
- Soak rice at least for half an hour before cooking.
- Peel pomegranate seeds and keep ready.
Recipe:
- Soak rice and cook it well with little extra water than needed. Give two whistles extra in the pressure cooker for cooking the rice little mushy.
- Once the pressure drops open the cooker and mash the rice well when it is still hot.
- Add half cup of boiled milk to the rice and mix well
- Now add required salt.
- Let the rice cool down to warm temperature. Add one full cup of curd and mix well
- At last add pomegranate seeds mix and box for lunch.
