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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Creamy Yogurt Rice

Thayir Sadam

(45 reviews)
"

This dish brings back memories of lazy Sunday lunches with my family, where the cooling yogurt rice was a perfect respite from the hot sun. It's simple yet packed with flavor, and always leaves a smile on my face.

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Creamy Yogurt Rice
Prep time:10 mins
Cook time:25 mins
Total time:35 mins

Protein

6g

Carbs

40g

Fat

8g

Calories

250 kcal

Servings:
4
VegetarianGluten Free

Ingredients

basmati rice1 cup
(cooked and cooled)
plain whole milk yogurt1.50 cups
(whisked until smooth)
milk0.50 cup
(optional, to adjust consistency)
ginger1 tsp
(finely grated)
green chili1
(finely chopped)
saltto taste
oil1 tbsp
(neutral oil)
curry leaves8-10 leaves
(fresh)
urad dal1 tsp
(split black gram)
fresh cilantro2 tbsp
(chopped)
pomegranate seedsfor garnish

Spices

mustard seeds1 tsp
asafoetidaa pinch

Directions

Prepare the Rice Mixture

  1. In a large bowl, combine the cooked basmati rice with whisked yogurt. Mix well to coat the rice evenly.
  2. Add milk gradually to achieve a creamy, slightly loose consistency as per your preference.
  3. Stir in grated ginger, chopped green chili, and salt. Mix until well combined.
Chef's tip: Ensure the rice is completely cool before mixing with yogurt to prevent curdling.

Temper the Spices

  1. Heat oil in a small pan over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add urad dal and sauté until golden brown.
  4. Add curry leaves and a pinch of asafoetida, sauté for a few seconds until fragrant.
Chef's tip: Be cautious of the spluttering mustard seeds; you can cover the pan briefly to avoid splashes.

Combine and Serve

  1. Pour the tempered spices over the yogurt rice mixture and mix gently to combine.
  2. Garnish with fresh cilantro and pomegranate seeds.
  3. Serve chilled or at room temperature, preferably with a side of spicy pickle or papad.
Chef's tip: Yogurt rice is best enjoyed fresh, but you can refrigerate for up to a day.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.