Bagalabath | Curd Rice | Thayir Sadam
A delicious and a creamy South Indian style spiced curd/yogurt rice recipe prepared with yogurt, rice, and milk with detailed instructions and step-wise pictures. It is popularly known as bagalabath or daddojanam or Thayir Sadam.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
- 1 cup Raw Rice
- 2.5 cups Water for cooking rice
- 1 cup Pasteurized Milk see notes
- 3/4 cup Greek Yogurt
- 1/4 cup Sour Cream
- 3 tbsps Grated Carrot
- 1 tbsp Chopped Cilantro
- 3 tbsps Pomegranate Arils
- 1 sprig Curry Leaves
- 1/2 tsp Salt
- 2 tsps Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Hing
- 2 tsp Finely Chopped Ginger
- 1 Finely Chopped Green Chillies
In a big bowl, take the cooked rice and add the milk, sour cream, salt, and yogurt.
Mix well with hand or a ladle. If required add more milk or yogurt depending on consistency preference.
In a separate tempering pan, heat the oil. When the oil is hot add the mustard seeds, hing, and chopped ginger and green chilies. As the mustard seeds start to splutter, add it to the rice.
Add the chopped carrot, cilantro and curry leaves.
Mix them together.
Finally, add the pomegranate arils and serve hot with pickle or chips or dry curry of your choice.
- For this recipe, I used 2.5 cups of water for cooking. I love mushy curd rice, but if you prefer grainy rice, reduce the water.
- Also, I prefer Ponni or Sona Masoori raw rice varieties instead of basmati or boiled rice.
- You can include shallots, raw mangoes, and grapes also in this. But keep it at 1 tbsp level. Not more than that.
- As I get pasteurized milk, I did not boil. I added the cold milk directly. But if you are using non-pasteurized milk, please cook the milk and allow it to cool and use it for the recipe.
Calories: 294kcal | Carbohydrates: 46g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 397mg | Potassium: 269mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2085IU | Vitamin C: 13.2mg | Calcium: 147mg | Iron: 0.4mg