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Image courtesy of Padma Lakshmi.
Seasoning is supreme for Padma Lakshmi—and what better way to compliment a rich, spicy dish than thayir sadam, a side of cool and creamy yogurt rice that is packed with flavor. No matter the time of year, Lakshmi has various tricks up her sleeve for a seasonal spin to the South Indian staple. “In the summer, I like to add diced cucumber to my yogurt rice, but in the winter, I’ll throw in some fresh pomegranate seeds,” she tells Family Style.
Ingredients
- 5 cups cooked Basmati rice
- 4 cups plain whole-milk yogurt
- 1 ½ teaspoons kosher salt, or to taste
- 2 cups peeled and diced English cucumbers (in spring or summer), or 2 cups fresh pomegranate seeds (in fall or winter)
- ¼ cup canola oil
- 2 tablespoons white gram lentils (urad dal, found at Indian grocery stores, or chopped cashews are a good substitute)
- 2 teaspoons black mustard seeds
- ½ teaspoon asafoetida powder
- 1 to 2 medium green chiles with seeds (preferably serrano) with seeds, diced, or more to taste
- 12 medium curry leaves, torn into small pieces
- Cilantro leaves or fresh curry leaves for garnish (optional)
Instructions
- In a large bowl, combine the rice, yogurt, and salt, kneading them together with your hands. Then stir in the cucumber or the pomegranate seeds. Set aside.
- In a small saute pan, heat the canola oil over medium heat. After a few minutes, when the oil is hot and shimmering, add in the lentils. When they’re just beginning to turn golden (after about 3 minutes), add in the mustard seeds and asafoetida powder. Stir briefly. You will hear a popping sound when the mustard seeds begin to cook.
- After just a minute, when the popping becomes more frequent, add in the chiles and curry leaves. Stir for 1 to 2 minutes, then remove the pan from the heat.
- Pour the lentil-mustard oil over the rice mixture and stir well with a spoon.
- This dish should be served at room temperature, or cold, and it’s great for a summer lunch or dinner. If you’re making it ahead, just stir in a bit of water to loosen it up before serving; it should have a porridge or oatmeal-like consistency.
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