Thayir Saadam is most popular in Tamil Brahamin Houses. Thayir[Curds] and Saadam[ Cooked Rice ] must have been mixed and Consumed from Vedic times.
The general hygiene and health in a house can be gauged from the quality of curds used and served . Either boiled rice or white rice may be used each offering a different sentient thayir saadam experience.
Choru {Saadam} (Chaaval) [Cooked Rice] ~ 500 gms
Thayiru { Thaiyiru } ( Dahi ) [ Curds ] ~ 250 gms
Inji { Inji } (adrak) [Ginger] ~ A small piece cut into tiny pieces ~ 1 table spoon
Pacha Mulaku {Pachai Milakai} (hara mirchi) [Green Chilli] ~ 2 or 3 cut into small pieces
Kariveppala { Kariveppalai } (kardi patha ) [kardi leaves] ~ about ten/fifteen leaves
Kaduku {Kaduku} (sarsoon) [Mustard seeds] ~ two teaspoons
venna {Vennai} (Makhan) [Butter] [ for frying ] ~ Two teaspoons
Uppu {Uppu } (Namak) [Salt] ~ as required!
Optional
jeeraakam {jeeraam} (Jeera) [cumin seeds] ~ a teaspoon
cashew nuts ~ about ten fifteen
kothamalli ila {Kothamalli ilai} (dhanya) [coriander leaves] ~ a few sprigs
These too may be fried in butter and mixed withe curd rice !!
Preparation
Mix the Rice and curds well in a clean vessel with a large Ladle. Add little salt Now fry the butter in a small saucepan and as it is very hot add the mustard seeds and let them crack well. As it is over add the neem leaves and the chilli as required and mix then ginger pieces and put the whole condiment into the curd rice. If you are using jeera and cashew nuts fried you may add that too. You may mince the kothmeer leaves and add it too for added flavour. Stir gracefully and serve.
Thayir Saadam can be eaten with pickles, papads, chips, vadaam vattal mixture, vegetable curries, and samabhar. Each mixing and eating defines the thayir saadam experience anew.
Thayir saadam can be packed and eaten on journeys ~ It can substitute for a full meal. Use slightly warmed plantain leaves to pack. Also please use unsour curds since the meal may be eaten many hours later!
note ~
pudina[mint] leaves may be used instead of coriander leaves