Curd Couscous, How to make Thayir Couscous, Bagala Bath

This Curd Couscous is my take on the classic Thayir Sadam (curd rice), but with a nutty couscous twist. Creamy, mildly spiced, and gently tempered, it’s a refreshing and easy summer meal that comes together in minutes. Whether you serve it chilled or at room temperature, it’s the kind of bowl that makes you slow down and savor.

When summer rolls in with its sweltering heat, all I crave are light, cooling meals that comfort without weighing me down. My mom and sister have always been creative with couscous — from quick upma-style breakfasts to lemony bowls for dinner. Watching them experiment with this tiny grain, I was inspired to create a summer-friendly dish that felt like a hug in a bowl.

Perfect for lunchboxes, lazy brunches, or a no-fuss dinner, this dish brings together the comfort of curd with the ease of instant couscous — inspired by the women in my family who always knew how to cook with intuition and love. That’s none other than my MOM!!

A Bite of History – Curd Couscous

While couscous has its roots in North African and Mediterranean cuisine — traditionally hand-rolled from semolina and steamed — it has found its way into modern Indian kitchens as a quick-cooking grain that beautifully adapts to our flavors. In South India, curd-based dishes like Thayir Sadam, Bagala Bath, and Thayir Semiya have long been celebrated as cooling summer staples, offering comfort and gut-soothing benefits in the harsh heat.

This recipe brings together two worlds: the ancient wisdom of South Indian curd dishes and the versatility of couscous. What was once slow-steamed in clay pots is now fluffed in five minutes — but the soul of the meal remains the same. It’s a reminder that food always evolves, yet the need for simplicity, comfort, and nourishment is timeless.

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Ingredients and Their Roles in Thayir Couscous

Ingredient	Role in the Recipe
Couscous	Acts as the base, absorbs curd and tempering for a fluffy texture
Curd (yogurt)	Adds creaminess, cooling effect, and probiotic goodness
Milk	Balances the sourness of curd and gives a smoother texture
Fresh cream	(Optional) Adds richness and softness to the dish
Salt	Enhances overall flavor
Mustard seeds	Provides earthy, nutty base flavor in the tempering
Urad dal	Adds mild crunch and a nutty bite
Curry leaves	Brings aroma and a classic South Indian taste
Green chili	Gives a gentle heat and freshness
Ginger	Aids digestion, adds mild pungency
Asafoetida	Supports digestion, gives a subtle umami flavor
Ghee or oil	Medium for tempering, adds aroma and richness
Coriander leaves	For freshness and herbaceous garnish
Grated carrot	Adds crunch, color, and slight sweetness
Pomegranate pearls	Adds pop of color and juicy bursts (optional)
Roasted cashews	Brings richness and a nutty crunch on top

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Curd Couscous, How to make Thayir Couscous, Bagala Bath

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main / Light Meal / South Indian Summer SpecialDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A refreshing South Indian-style curd couscous made with fluffy couscous, creamy yogurt, and a gentle tempering — perfect for hot summer days and quick meals.

Ingredients for Curd Couscous

For Couscous Base:
1 cup, 1 Couscous
1¼ cup, 1¼ Water (to cook couscous)
Salt, to taste
1 to 1¼ cup, 1 to 1¼ Curd (yogurt), whisked (as needed for creaminess)
¼ cup, ¼ Milk
(to prevent curd from turning sour)
1 tablespoon, 1 Fresh cream
(optional, for richness)
Tempering:
½ teaspoon, ½ Mustard seeds
1 tablespoon, 1 Oil or ghee
1 tablespoon, 1 Oil or ghee
½ teaspoon, ½ Urad dal
Curry leaves, 1 sprig
1 nos. 1 Green chili (chopped)
1 teaspoon, 1 Ginger
(grated or finely chopped)
Asafoetida, a pinch
Garnish:
1 tablespoon, 1 Coriander (chopped)
1 tablespoon, 1 Grated carrot
1 tablespoon, 1 Pomegranate pearls – 1 tbsp
Roasted cashews , a few

Directions to make Bagala Bath

Cook Couscous:
Bring 1¼ cups of water to a boil with salt.
Add couscous, stir once, cover with a lid, and switch off the heat.
Let it sit for 5 minutes. Fluff with a fork.
Cool It Down:
Spread the couscous on a plate or bowl to cool completely. This prevents curd from splitting.
Add the Curd:
Once cool, add whisked curd and milk. Adjust consistency to your liking.
Add fresh cream if using. Mix gently.
Prepare the Tempering:
In a small pan, heat oil/ghee. Add mustard seeds, urad dal, green chilli, ginger, curry leaves, and asafoetida.
Mix Tempering into Couscous:
Pour the tempering over the curd-couscous mixture and stir.
Garnish & Serve:
Add chopped coriander, carrot, pomegranate, and roasted cashews if desired.
Chill for 10–15 mins or serve immediately.

Notes

1 cup = 250ml

Directions to make thayir couscous with step by step images

Uncooked couscous
This is Couscous- a tiny, semolina-based pasta.
Cook Couscous:
Bring 1¼ cups of water to a boil with salt.
Add couscous, stir once, cover with a lid, and switch off the heat.
Cool It Down:
Let it sit for 5 minutes. Fluff with a fork. Spread the couscous on a plate or bowl to cool completely. This prevents curd from splitting.
Add the Curd:
Once cool, add whisked curd and milk. Adjust consistency to your liking.
Add fresh cream if using. Mix gently.
Temper, Mix u0026 Serve
In a small pan, heat oil or ghee and add mustard seeds, urad dal, chopped green chilli, grated ginger, curry leaves, and a pinch of asafoetida. Let them splutter and turn golden. Pour this tempering over the curd-mixed couscous and stir gently.
Garnish u0026 Serve:
Add chopped coriander, carrot, pomegranate, and roasted cashews if desired.
Chill for 10–15 mins or serve immediately.

Creamy curd mixed with fluffy couscous and South Indian-style tempering

Pro Tips for Perfect Thayir Couscous

Cool the couscous completely before adding curd to prevent it from turning watery or splitting.
Add milk if you’re serving it later — it keeps the curd from turning sour in hot weather.
Use thick curd or Greek yogurt for creamier texture and better consistency.
For a vegan version, replace curd with plant-based yogurt and use oil instead of ghee.
Add chopped cucumber, raw mango, or grated beetroot for variety and extra nutrition.
Pack it for lunch? Add more milk and skip raw garnishes like pomegranate to avoid sogginess.

FAQ to make Curd Couscous

Can I make curd couscous ahead of time for lunchbox or meal prep?

Yes! To keep the taste fresh, mix in curd and milk only after the couscous has cooled. For lunchboxes, add a splash of milk and avoid garnishes like pomegranate that can release moisture.

What is the best curd to use for South Indian-style couscous?

Use homemade curd, Greek yogurt, or thick full-fat curd for a creamy texture that coats the couscous well without turning watery.

How to prevent curd from turning sour in curd couscous?

Add 2–3 tablespoons of milk to balance the acidity and keep the dish fresh, especially if serving after a few hours.

Is curd couscous good for kids?

Absolutely! It’s light, cooling, and easily digestible. You can skip green chillies and make it milder. Add butter and a few raisins for a kid-friendly twist.

Can I make this curd couscous vegan or dairy-free?

Yes. Use any unsweetened plant-based yogurt (like almond or cashew curd) and use oil instead of ghee for tempering. Skip milk or replace with oat milk.