A comforting South Indian classic, this creamy yogurt rice is soft, tangy, and subtly spiced with a flavorful tempering. Perfect for a light lunch or as a soothing end to a spicy meal.
Prep10 min
Cook25 min
Servings4
Serving size: 1.5 cups
452cal
12gprotein
68gcarbs
14g
Ingredients
1.5 cup Sona Masoori Rice (Or any short-grain rice)
3 cup Water (For cooking rice)
2 cup Curd (Thick, full-fat, and preferably homemade)
1 cup Milk (Boiled and cooled to room temperature)
Crispy, tangy, and spicy sun-dried green chilies soaked in sour yogurt. A classic South Indian condiment, perfect for adding a flavorful crunch to curd rice, sambar rice, or any simple meal.
A classic South Indian raw mango pickle bursting with spicy, tangy, and salty flavors. This homemade 'avakai' style pickle uses fresh green mangoes, mustard, and sesame oil, and is the perfect zesty side for curd rice.
About Thayir Sadam, Mor Milagai and Maanga Oorugai
This tamil dish is perfect for lunch. With 527.1899999999999 calories and 13.93g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Dried Red Chilli (Broken into halves)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Finely chopped)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Chopped, for garnish)
0.25 cup Pomegranate Arils (For garnish, optional)
Instructions
1
Cook and Prepare the Rice (20 minutes)
Wash 1.5 cups of rice thoroughly until the water runs clear.
In a pressure cooker, combine the washed rice with 3 cups of water.
Cook on medium heat for 4-5 whistles, or until the rice is very soft and mushy.
Allow the pressure to release naturally. Open the cooker and, while the rice is still hot, mash it well with the back of a ladle or a potato masher to achieve a creamy consistency.
Spread the mashed rice on a wide plate or tray and let it cool down completely to room temperature. This step is crucial to prevent the yogurt from turning sour.
2
Prepare the Yogurt Base (5 minutes)
In a large mixing bowl, whisk 2 cups of curd and 1 cup of milk until smooth and lump-free.
Stir in 1.5 tsp of salt.
Once the mashed rice has cooled completely, add it to the yogurt mixture.
Mix gently until everything is well combined. The consistency should be creamy and porridge-like. Adjust with a little more milk if it feels too thick.
3
Prepare the Tempering (Tadka) (5 minutes)
Heat 2 tbsp of sesame oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add 1 tsp of mustard seeds and allow them to splutter.
Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for about 30-40 seconds until they turn a light golden brown.
Add 2 broken dried red chillies, 1 inch of finely chopped ginger, 2 finely chopped green chillies, and 10 curry leaves. Sauté for another 30 seconds until aromatic.
Turn off the heat and immediately add 0.25 tsp of hing. Give it a final stir.
4
Combine, Garnish, and Serve (5 minutes)
Pour the hot tempering directly over the prepared yogurt rice.
Add 2 tbsp of chopped coriander leaves.
Mix everything well to ensure the tempering is evenly distributed.
Garnish with 0.25 cup of pomegranate arils for a pop of color and sweetness, if using.
Serve immediately at room temperature or chilled. It pairs wonderfully with mango pickle, papad, or fried sun-dried chillies (mor milagai).
10
Serving size: 5 pieces
35cal
1gprotein
4gcarbs
2gfat
Ingredients
250 g Green Chilies (Use a long, light green, thick-skinned variety like bajji milagai)
1 cup Curd (Must be sour. Leave fresh curd at room temperature for 6-8 hours to sour.)
2 tbsp Salt (Use rock salt or sea salt for best results)
1 cup Water
0.25 cup Vegetable Oil (For frying a single serving, not the whole batch)
Instructions
1
Prepare the Chilies
Wash the green chilies thoroughly and pat them completely dry with a clean kitchen towel. Any moisture can cause spoilage.
You can either remove the stems or keep them on for easier handling during frying.
Using a small knife, make a single vertical slit along one side of each chili, from near the stem to the tip, without cutting it in half. This allows the marinade to penetrate.
2
Prepare the Buttermilk Marinade
In a large non-metallic bowl (glass or ceramic is ideal), add the sour curd.
Whisk the curd until it is completely smooth and free of lumps.
Add the salt and water, and whisk again until you have a thin, salty buttermilk mixture.
3
Soak and Sun-Dry (Multi-Day Process)
Day 1: Add the slit chilies to the buttermilk marinade. Press them down gently to ensure they are fully submerged. Cover the bowl with a lid or cloth and let it soak at room temperature for 24 hours.
Day 2 (Morning): Using a slotted spoon or clean hands, remove the chilies from the buttermilk. Reserve the buttermilk in the bowl. Spread the chilies in a single layer on a large plate, tray, or clean cloth.
Day 2 (Daytime): Place the tray of chilies in direct, strong sunlight for the entire day (at least 6-8 hours).
Day 2 (Evening): Bring the chilies indoors and return them to the reserved buttermilk. Mix well, cover, and let them soak again overnight.
Day 3-5: Repeat the process of sun-drying during the day and soaking in buttermilk at night. Each day, the chilies will absorb more buttermilk and become more shrunken.
Final Drying: After 3-5 cycles, most of the buttermilk will be absorbed. Spread the chilies out for a final 1-2 days of continuous sun-drying until they are bone-dry, stiff, pale white, and brittle. They should snap easily when bent.
4
Store the Dried Chilies
Once completely dried, transfer the Mor Milagai to a clean, dry, airtight container.
Store at room temperature in a cool, dark place. They will last for up to a year.
5
Fry and Serve
Heat about 1/4 cup of oil in a small pan or kadai over medium-low heat.
Carefully add 5-6 dried Mor Milagai to the hot oil. They will splutter.
Fry for 30-60 seconds, turning constantly, until they puff up and turn a deep brown to almost black color. Do not let them burn to ash.
Quickly remove them with a slotted spoon and drain on a paper towel to absorb excess oil.
Serve immediately as a crunchy, spicy side for curd rice, sambar rice, or dal rice.
500 g Raw Mango (About 2 large, firm, and very sour mangoes)
6 tbsp Rock Salt (Coarsely ground is best for pickling)
5 tbsp Red Chilli Powder (Use a spicy variety like Guntur for heat and color)
3 tbsp Mustard Seeds (For grinding into powder)
1 tsp Fenugreek Seeds (Also known as methi dana)
1 tsp Turmeric Powder (Adds color and has preservative properties)
1 tsp Hing (Compounded asafoetida powder)
1 cup Gingelly Oil (Also known as Indian sesame oil)
Instructions
1
Prepare the Mangoes
Wash the raw mangoes thoroughly under running water.
Wipe them completely bone-dry with a clean kitchen towel. It is crucial that no moisture remains, as it can spoil the pickle.
Chop the mangoes into small, 1/2-inch to 3/4-inch cubes. Discard the inner seed but you can retain the hard outer shell if you prefer.
2
Make the Spice Powder
In a small, dry pan over low heat, dry roast the mustard seeds for 1-2 minutes until they become fragrant and start to pop slightly. Immediately transfer to a plate to cool.
In the same pan, dry roast the fenugreek seeds for about 1 minute until they turn a shade darker (reddish-brown) and release a pleasant aroma. Be careful not to burn them, as they will turn bitter.
Allow both the mustard and fenugreek seeds to cool down completely. Once cool, grind them together in a spice grinder to a slightly coarse powder.
3
Mix the Pickle Base
In a large, completely dry glass or ceramic mixing bowl, combine the chopped mango pieces.
Add the rock salt, red chilli powder, turmeric powder, and the freshly ground mustard-fenugreek powder to the mangoes.
Using a clean, dry spoon, mix everything thoroughly until every piece of mango is evenly coated with the spice mixture.
4
Prepare the Oil
Pour the gingelly oil into a small saucepan and heat it on a medium flame.
Heat the oil until it is very hot and you see faint fumes rising. This process, called tempering, sterilizes the oil and enhances its preservative qualities.
Turn off the flame and let the oil cool down completely to room temperature. This may take 30-45 minutes. Do not proceed until the oil is fully cooled.
5
Combine and Store
Once the oil has completely cooled, pour it over the spiced mango mixture in the bowl.
Sprinkle the hing (asafoetida) powder over the oil.
Mix everything vigorously with a dry spoon until the oil and spices are well incorporated with the mangoes.
Carefully transfer the pickle into a clean, dry, and sterilized glass or ceramic jar (known as a 'jaadi' or 'bharani').
6
Mature the Pickle
Secure the lid tightly and store the jar in a cool, dry place away from direct sunlight for 3 to 5 days.
Once every day, shake the jar gently or stir with a clean, dry spoon. This ensures the mangoes pickle evenly.
After 3-5 days, you will notice the mangoes have softened slightly, released their juices, and the oil has started to float on top. The Maanga Oorugai is now ready to be enjoyed.
