Yogurt Rice | Thayir Sadham

A comforting recipe of Yogurt Rice; this dish combines yogurt, rice, vegetables and tempering. It is so good as a side or even as a complete meal!

Plus, you have a summer ready dish in under 10 minutes. Cooling, nutritious and super tasty too.

Rice is such a versatile grain. It makes delicious recipes for a meal, for snacks and even desserts. Rice is a prominent grain in India. There are several kinds of recipes with different varieties of rice.

We enjoy many rice recipes; including Lemon Rice, Paneer Biryani, Pineapple Zarda Rice, Mexican Rice and Burnt Garlic Fried Rice.

Plus, leftover rice is great to make so many new recipes. From Gujarati Rasiya Muthiya and Rice pakoras to Fried Rice and Theplas, the possibilities are endless.

One recipe that is popular in South India is Yogurt rice. A simple preparation made with rice, yogurt and a few add-ins; I have enjoyed yogurt rice in so many popular restaurants in Mumbai. I also have an Instant Pot version for Yogurt Rice on the blog.

Moreover, it is a recipe my mother has been making for a long time. We all love it a lot. So on a recent trip to my house I made it a point to document it.

Jump to:

• What is Yogurt Rice
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Variations
• More Rice Recipes to try
• Yogurt Rice | Thayir Sadham

What is Yogurt Rice

Yogurt rice is a comforting South Indian recipe. Made with rice, yogurt and a few other ingredients; this recipe is pretty forgiving. It can be made with whatever you have at hand.

The recipe is also called Thayir Sadham. These words literally mean Curd and Rice. And to make it more interesting and tasty we add some diced vegetables, tempering and some toppings.

Together these make a delicious meal that can be served as a side or as a meal by itself. So often we enjoy this with some pickle or masala boondi.

It is a comforting meal through summer but make a great recipe to enjoy throughout the year. Learn more about curd rice here.

Why this recipe works

• This Yogurt rice is a mix of cooled rice, yogurt and a host of crispy and crunchy toppings. The dish is full of textures and flavors. Yet it is a simple dish that is not super heavy.
• As the rice contains a lot of yogurt, it is believed to be great at the end of a meal. The cooling properties of yogurt aid digestion and cool the body after spicy curries, lentil etc.
• This recipe works wonderfully as a side or even a light meal. Pair it with some piping hot sambar, Indian pickle, papad or some masala boondi.
• The recipe is Vegetarian friendly but not Vegan. However, to make it Vegan, substitute regular yogurt for plant based yogurt.
• The recipe can be made gluten-free by using pure asafetida instead of a blended one.

This recipe is great as a make-ahead recipe too. While it can be made a couple hours ahead, do not make it the previous day. Yogurt has a tendency to curdle when mixed with other ingredients.

Ingredients and Substitutions

• Cooked Rice: We use cooked rice for this recipe. While the recipe is perfect for any short grain rice, we can use whatever rice we have at hand. I have made it several times with basmati rice too. Prepare the rice a few hours ahead. That way they are cold by the time we add them to yogurt and the yogurt will not curdle.
• Yogurt: We use plain yogurt for this recipe. Any store bought brand or homemade yogurt is great. However, using Greek yogurt will make the rice super thick and will need a lot of water to get the consistency right. Avoid that to simplify the process.
• Ginger Chili Paste: If you like the rice slightly spicy like me, add some ginger chili paste. Skip this for a kids friendly or non-spicy version. Increase the amount if you like the rice to be spicy. However, traditionally the recipe is not super spicy.
• Vegetables: Adding some diced vegetables to the rice is great. I like to add some onions, carrots and cucumbers. Plus, some pomegranate arils a lot of color and taste to the rice.
• Tempering: We temper the rice with spices. Any neutral oil will work really well for the recipe. Add some mustard seeds, cumin seeds and asafetida to the hot oil. Plus, urad dal along with curry leaves and green chili is awesome for flavor. Skip whatever you do not have at hand.
• Toppings: We top the yogurt rice with some pomegranate arils and cilantro. These are best sprinkled just prior to serving the rice.
• We also add some salt and cumin powder to the yogurt rice. However, skip cumin powder if you do not like it.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a large bowl add cooked rice and yogurt.

2- Then add salt and cumin powder.

3- Then mix everything well. Also, keep mashing the rice as you mix. Thin out using water if the rice is too thick.

4- Next add in the diced carrots, cucumbers, onions and half the cilantro and pomegranate. Mix well.

5- In a pan add oil and heat it. Add urad dal, mustard seeds, asafetida and cumin seeds.

6- Then add curry leaves, green chili and mix well.

7- Transfer the tempering to the yogurt rice.

8- Then mix everything well. Serve topped with additional pomegranate and cilantro and serve at room temperature or cooled down.

Expert Tips and Notes

• The recipe basically requires rice and yogurt; add only cooled rice to the yogurt. This is because warm rice is often known to curdle the yogurt.
• If you would like to make the yogurt rice creamier, substitute water with milk or cream. Both work well for this recipe.
• Use only plain yogurt for the recipe. Also ensure it is not sour else the recipe will be super sour.
• To make the recipe Vegan, replace regular yogurt with non-dairy one. Almond, coconut or even peanut milk yogurt works great.
• Adjust the spice level of the recipe by changing the amount of ginger chili paste in the recipe.

Recipe FAQs

Variations

• Traditionally the recipe is great to make with white rice. However, we can use brown rice quinoa, couscous or even cracked wheat.
• To make a plain version, skip the vegetable and just use the tempering with yogurt and rice.
• Moreover we can use other textured ingredients like chopped raisins, grapes, peppers and cucumber. And adding some chopped cashews in the tempering works well too.
• Add some milk or cream in place of water to get a creamy version of the recipe. This is an optional addition and can be skipped too.

More Rice Recipes to try