Curd rice, or thayir sadam, is a savory comforting South Indian dish made with basmati rice, curd (yogurt), tempered spices, and fresh fruits and vegetables. It's typically served as a cooling dish during the summer, at weddings, or as an offering to god at temples. Serve it with papad or achaar!
Cook the white rice according to package instructions and allow it to cool completely.Note: Or use leftover rice from takeout or last night's dinner.
Dice the cucumber and remove the arils from the pomegranates. Chop the serrano pepper into slices, optionally removing the seeds. Remove the curry leaves from the stem.
Combine the white rice and dahi in a large bowl. Then mix in the pomegranate arils, cucumber, and optionally shredded carrots. Add salt to taste.
In a tadka pan, heat 1-2 tablespoons of a neutral oil. Once the oil starts to shimmer, add in the mustard seeds. As the mustard seeds start to pop, add the urad dal and dried red chili to the pan. The urad dal will start to turn a golden, color. At this point, add the chopped serrano pepper and curry leaves. Once the curry leaves become crispy, remove the tadka spoon from heat and add a pinch of asafoetida.
Pour the tadka over the rice and yogurt. Stir everything together so the tadka is well distributed.
Serve it chilled with cilantro and roasted cashews or peanuts for garnish. Enjoy with achaar or papad.
Notes
Be careful when adding fresh curry leaves. The moisture from the leaves will cause the oil to sputter violently so you may want to cover the tadka pan as soon as you drop them in or step away. The curry leaves will start to lightly brown and crisp up after a minute.
Whey separation. The whey may separate from the curd rice over time, resulting in some runny parts. Make sure the curd and rice are both cold when combined. But curd rice can be stirred back together.