Rooted in Rasam

I’m into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great. – Giada De Laurentiis

Amma I can’t believe you are plating and photographing Thayir saadam !
Followed by, Can I have that for lunch ?
Why not ?
Thanks amongst other things, to an overdose of Final Table and the like, glamorisation of the plain Thayir Sadam –

Recipe

Blend together with a masher
2 cups cooled cooked rice
1 cup unflavored yogurt
1/2 cup milk
2 tablespoons of sour cream
1/2 tsp salt
Add more yogurt to bring to desired consistency, if you want it more liquidy.

Season
Heat oil
Let splutter
1 tsp mustard
1 tsp Jeera(Cumin)
Add
1 tsp urud dal
2 Red Chillies
Let brown
Add
Few curry leaves
A pinch of Asafoetida

Thayir sadam congeals very quickly. So if making ahead, slip some ice cubes into the middle layer of it. As the ice cubes melt, it will compensate for the liquid absorption by the rice and keep its consistency.

Play about with the seasoning. I generally make it quite plain to cool and balance the other rich flavors of the meal.
Some add ginger, green chillies and channa dal to the seasoning.
Also popular is to sprinkle it with toppings like pomegranate seeds for crunch, grated carrots, cucumbers and cilantro.

Serve with spicy Vatha kuzhambu or it’s cousins, and pickle.

P.S
An open secret – I hate Thayir Sadam😆 Have never eaten it !

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