Thayarchaaya recipe

Rinse the rice in a sieve three times, or until the water runs clear. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.

Add the water and salt to a saucepan and bring to a boil over high heat. Add the rice and stir, letting the water come to a boil again. Place the lid on the saucepan and lower the heat to a simmer. Simmer for 20 minutes. Turn off the heat and let the rice steam for 5 minutes. Once the rice is cooked, mash it a little using a masher or the back of a spoon or using your hands. You may also leave it as is if you don't like mashed rice. Transfer rice to a large bowl and let it cool completely.

Whisk the curd, add salt, green chilies, and coriander, mix well until the mixture is smooth and creamy.

Now add the prepared curd mixture to the cooled rice and stir well.

Temper it with oil, mustard seeds, and curry leaves and serve.

Once done, remove it in a serving dish and serve.