Temple-style Curd Rice

"Ever crave something so simple… yet so deeply satisfying that it hits the reset button on your day? That’s curd rice for you. Especially this temple-style version — smooth, soothing, subtly spiced, and kissed with the golden hue of turmeric. It’s not just food; it’s comfort in a bowl. And if you’ve never had it chilled on a hot afternoon with a spoonful of pickle on the side? You’re seriously missing out. Let’s dive into why this humble dish has a cult following and why it deserves a spot in your kitchen — whether you’re Indian or not. A Classic Straight Out of South Indian Temples Curd rice, or Thayir Sadam, is a staple across Tamil Nadu and much of South India. Served at the end of a meal to cool the body and aid digestion, it’s also a daily essential in temples — part of the sacred prasadam offered to devotees. But here’s the twist: this version takes a little inspiration from that temple prasadam — gooey, slightly tangy, mildly spiced with green and red chillies, and finished with a gorgeous ghee tempering that adds depth to every bite. No complicated ingredients. No hours of cooking. Just pure comfort."

Cooking MethodPressure Cooker