Thayir Sadam or Curd rice is almost always the grand finale of every south indian meal (especially the tamizh variety). Now what might seems like a straight forward mixing of two simple ingredients is actually quite a task – considering the fact that the list of criteria for the perfect sadam (rice) and the perfect thayir (curd) is rather long. And then comes the experience of mixing and eating itself.
How to set the perfect thayir?
- Bring Milk to a boil. (I use 3% Milk and my curd turns out quite creamy on most days)
- Take off heat, transfer to a container and allow to cool down.
- When Milk is lukewarm, take a couple of tablespoons of milk and mix it well with 1 tsp of curd.
- Add this milk+curd mix to the rest of lukewarm milk.
- Cover your container and leave the milk to set for 6-8 hours.
- If you’re living conditions are under 25 degrees C – leave it in the oven. If its over 35 degrees C, please check after the 4th or 5th hour.
- You know your curd is ready when the milk turns semi solid. Refrigerate immediately.
How to mix and eat Thayir Sadam?
- Squish and Squash rice and curd with your palms, squish, squash, squish, squash – you get the idea.
- With a quick circular motion take a mouthful onto your hands.
- Flick this into your mouth. Chew, chew, chew – drown in the experience of the coolness of rice and thayir
- Lick the last bits off your dripping palms. Repeat with rest of the thayir sadam.
- Serve some more plain curd onto your plate.
- Bring the plate to your mouth, tilt and empty contents into your mouth.
- End with a burp (optional but its very much part of the sophisticated culture of finishing a south indian meal with thayir sadam)
How to make and eat the ultimate Thayir Sadam aka Baghala Bhaath?
Mixing instructions are here. Eating instructions are the same as above.
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