Cool & Creamy Rice Recipe – South Indian Yogurt Rice with Pomegranate

Last Updated on 2 months by Neha Deshmukh

Cool & Creamy Rice Recipe – South Indian Yogurt Rice with Pomegranate

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – South Indian Yogurt Rice, or Thayir Sadam as we call it at home. It’s the perfect thing to whip up on a hot day, or when you just want something light, cooling, and incredibly flavorful. I first made this when I was craving something my grandmother used to make, and honestly, it’s been a staple ever since! It’s so easy, you won’t believe it.

Why You’ll Love This Recipe

This yogurt rice isn’t just delicious; it’s incredibly versatile. It’s quick to put together – perfect for a weeknight meal or a lazy weekend lunch. Plus, it’s wonderfully customizable. You can adjust the spice level, add different toppings, and even adapt it for different dietary needs. It’s a dish that truly feels like a warm hug in a bowl!

Ingredients

Here’s what you’ll need to make this delightful yogurt rice:

• 1 cup raw rice (about 180g)
• 3 cups fresh curd/yogurt (about 720ml)
• 2 green chillies
• 1 inch ginger piece
• Chopped coriander, for garnish
• Pomegranate seeds, for garnish
• 2 teaspoons oil (about 10ml)
• 0.5 teaspoon mustard seeds (about 2g)
• 0.5 teaspoon black gram dal (about 2g)
• 1 dry red chili
• 8-10 curry leaves
• 0.25 teaspoon asafoetida (hing) (about 1g)
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Fresh Curd/Yogurt: Seriously, use the freshest, most flavorful curd you can find. It’s the star of the show! I prefer using homemade curd, but a good quality store-bought full-fat yogurt works beautifully too.
• Rice Types: Traditionally, short-grain rice varieties like Sona Masoori are used. But you can experiment! Basmati rice works well for a fluffier texture, while parboiled rice holds its shape nicely.
• Asafoetida (Hing): Don’t skip this! It adds a unique, savory depth that you won’t get anywhere else. It has a pungent smell in its raw form, but it mellows out beautifully when fried in oil. If you’re unfamiliar, it’s a resin with a really distinctive flavor – a little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the cooled cooked rice with the yogurt and salt in a large mixing bowl. Give it a good mix until everything is creamy and well combined. Don’t worry if it seems a little thick at first.
2. Next, add the finely chopped ginger and slit green chillies to the rice mixture. Gently blend it all together.
3. Now for the magic – the tempering! Heat the oil in a small pan (a tempering pan is ideal, but any small pan will do). Once hot, add the mustard seeds and let them splutter.
4. Add the black gram dal and dry red chili. Fry until the dal turns golden brown and fragrant. Then, toss in the curry leaves and asafoetida. Stir quickly – you don’t want the asafoetida to burn!
5. Immediately pour this hot tempering over the rice mixture. The sizzle is the best part!
6. If the rice seems too thick, add a little water or milk to adjust the consistency.
7. Finally, garnish with chopped coriander leaves and vibrant pomegranate seeds. Chill for at least 30 minutes before serving – it tastes even better cold!

Expert Tips

• Cool the Rice: Using cooled rice is key. Warm rice will make the yogurt watery.
• Don’t Overmix: Be gentle when mixing everything together. You want to maintain some texture.
• Tempering Timing: The tempering needs to be hot when it hits the rice. That’s what releases all those amazing flavors.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt – coconut yogurt or cashew yogurt work really well.
• Spice Level: If you like things extra spicy, add another green chili or a pinch of red chili powder. My friend, Priya, always adds a dash of cayenne pepper!
• Festival Adaptations: This is a classic dish served during Onam Sadya in Kerala. It’s a beautiful part of the festive spread.
• Gluten-Free: Naturally gluten-free!

Serving Suggestions

Yogurt rice is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Pickle (mango pickle is a classic!)
• Papad
• A simple vegetable stir-fry
• A side of roasted peanuts

Storage Instructions

Leftovers? No problem! Store the yogurt rice in an airtight container in the refrigerator for up to 2 days. It might thicken up a bit, so just add a splash of water or milk when you reheat it.

FAQs

Let’s answer some common questions:

• What type of rice is best for yogurt rice? Short-grain rice like Sona Masoori is traditional, but Basmati or parboiled rice also work well.
• Can I make this ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill.
• How do I adjust the tanginess of the yogurt rice? Add a squeeze of lemon juice for extra tang, or a pinch of sugar to balance it out.
• What is asafoetida and can I substitute it? Asafoetida (hing) is a resin with a unique savory flavor. If you can’t find it, you can try a pinch of garlic powder, but it won’t be quite the same.
• Can I use leftover rice for this recipe? Yes! That’s actually a great way to use up leftover rice. Just make sure it’s cooled completely.

Enjoy this recipe, and let me know what you think! I hope it brings a little bit of South Indian sunshine to your kitchen.