It’s breaking the Internet — Tamil-origin author and actress Padma Lakshmi teaching Ellen DeGeneres on her show, how to mix thayir saadham with her hands! The video’s a hit with south Indians across the world, who are sharing it with nostalgic memories (of their moms and paatis), their own twist to the ultimate comfort food, best pairings and so on. Ellen seemed to be a thayir saadham fan from first bite — but would she like our local takes on the iconic dish? Someone needs to introduce her to thachi mum-mum already.
Rakesh Raghunathan: Food blogger and anchor for Sutralaam Suvaikkalam
As a child, I grew up in a huge family and my memory of thayir saadham started with my grandmother, who used to sit down with us, with a big bowl. Distracting us with stories, she used to hand out portions of rice, in which we made a depression with our thumbs and poured kozhambu into! Now, when I eat curd rice, it unites me with my childhood. It’s not the same recipe as I grew up with — I like garnishing it with a lot of roasted cashew nuts. Other things I like to eat it with are vadu manga pickle, potato fry, chips — they make an awesome combo!
Jeyadra S: Homebaker at Cupcakes, Cakes and Cookies
I love thayir saadham and I eat it with tobasco sauce and dried cranberries! The sauce works like a pickle, making it spicy and the cranberries make it tangy. I also like pairing Nando’s garlic peri peri chicken or baked potatoes, which I eat a lot, with curd rice. As a child, my grandmother used to take us to the roof, and we used to eat it while watching the moon. There’s not a single family in Tamil Nadu that doesn’t eat this dish, because it’s so pleasant and fills your tummy.
Meyyamai Murugappan: Co-author of The Chettinad Cookbook
Anyone who has prepared curd rice has his or her own way of making it. I like mine to be creamy, so I add a couple of spoons of fresh cream to it, and then tempering it with mustard, green chillies, heeng and curry leaves. I also like to add cucumber and crushed ginger. The reason it’s synonymous with Chennai cuisine is that it cools your system completely; as good as tender coconut water. No meal in south India is complete without thayir saadham. This food has been planned for generations and is a huge part of Ayurvedic healing as well.
Tasneem Ayub: Ammee’s Kitchen
My mom had a knack for making thayir saadham. She used to overcook the rice, add some white butter, milk and mash it up, lastly adding curd. Then she would add fried raisins — something that I haven’t seen anyone make before. I still make it, and my family simple loves it. Curd rice is a very understated dish, yet it is very healthy. You have to follow your traditional food values, old way of cooking and what your family has taught you rather than following what you see being practiced by others.
Chitra Visvanathan: Homechef at Ask Chitvish
Immediately after the video went viral, I had users asking me ‘How can thayir saadham be mixed by hand’? (laughs) I told them it is best mixed by hand because only then will you know the creamy texture that it is famous for! Everybody loves this dish — it’s the grand finale after any big meal at weddings or parties. I like making it with half water, half milk and cook it until mushy, then I add ice cubes before adding curd and tempering. I also make curd saadham, replacing rice with oats, broken wheat or other millets.
