Taiyr Sadam – spicy yoghurt rice

I had a friend…. I say “I had” because she is no longer in touch with me as she was in an era of time.  She was elder to me and she taught me a lot stepping into married life, and the emphasis of keeping a beautiful house.  We would shop for knic-knacks and hit all the sales in Delhi.  It was really fun.

Wherever she is, may she blessed and happy.  I wish I could reach out to her, but she has closed doors and shunned the world from her life.  I feel sad for her, and I wish I could return to her, what she gave to me.   I miss her in my life terribly.

If you read this ever, you know this is about you.  I love you till the end, and worry about you often and you are always there in my prayers.  If you ever feel like, just reach out to me by all means, and I promise I wont ask you a thing and just let you be.  I miss our relationship and always will. You are the big sister I will cherish in my memories, and I hope things can return to be the way they were.

Now before I have a river flowing on the keyboard, let me get on with the post.

I ate this at her home often, and loved it for its cooling properties during the Delhi heat, and also its simplicity.

Its a popular Tamilian dish now adapted throughout southern India and maybe somewhere in the North too.

If you try it, you will certainly want it more.  Its kind of cool and comforting, crunchy and spicy yet very delicate in its flavours.


Prep – 2 minutes (if you have the boiled rice ready)

Cooking time – 5-7 minutes

Serves – 2

Ingredients –

250 grms – boiled rice

1 cup – plain yoghurt (preferably sour)

1 tspn – mustard seeds

1 tspn – urad daal (husked black gram)

a handful of curry leaves

1/2 inch pc ginger

green chillies as per desire

a handful of peanuts and or cashewnuts

a big pinch of asafetida


In a skillet add oil and let it heat.  Fry the nuts in this oil and remove saving for later.

Add the husked black gram and when they start turning golden add the mustard seeds allowing them to sputter completely.  If you wish cover the skillet with a lid to control the scattering.

Add the curry leaves, asafetida and green chillies.  Asafetida is an integral part of Indian cuisine and can be found very normally in Indian section of good stores.  It is very pungent and needs careful usage, and is also an acquired taste.  You can omit it if you wish to.

Now add the boiled rice and salt as per taste.  You will require a little more than a tspn, but be careful if your rice is already salted.

Mix well and close the flame.  Add the yoghurt and grate the ginger over this.  Stir well and allow to cool

Before serving add the nuts

Serve with some tangy spicy pickle.

This is great for lunch boxes, or a lazy summer dinner.  Best served chilled

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