Curd Rice Recipe is a South Indian style recipe of rice made with yogurt (curd in India). This curd rice recipe is very simple, and even an amateur cook can make it easily. Curd rice has soothing effect on stomach. It is generally eaten after meals to mitigate the effects of spicy food consumed earlier.
Curd rice, also called Thayir Sadam in Tamil, is basically overcooked rice mixed with yogurt with some tempering to flavor it a bit. It is often made as an offering in temples. There can be some variations in the tempering.
Curd rice is a favorite of my husband. One of my friends shared this curd rice recipe with me. I have been making curd rice using this recipe and my family loves it. Whenever we want to consume something that is light on stomach, I make curd rice.
Tomato Rasam is another South Indian dish that is very popular. Also check my Rice Kheer and Seviyan (vermicelli) kheer recipes.
How to make curd rice
Cook rice in pressure cooker. I prefer pressure cooker since we need over cooked rice. You can cook rice in a pan as well, but cook it for longer time than you usually do. Don’t forget to add salt before cooking. This helps in mixing salt nicely with the rice. Allow the rice to cool down to room temperature. Once cold, add fresh yogurt to it. Fresh homemade yogurt (curd) is best for curd rice. Add some milk as well. If yogurt is mildly sour, you can skip adding milk. Milk cuts the tartness of yogurt.
If I plan to store curd rice, and eat it later, I generally add milk to it. This prevents curd rice to turn very sour.
Add chopped cilantro (coriander leaves) to this rice yogurt mixture. You may also add finely chopped carrots or any other vegetable of your choice.
Mix rice, curd, and cilantro
Tempering:
For tempering, heat oil in a pan. Add mustard seeds, urad dal( split and skinned black gram) and chana dal (split and skinned Bengal gram). When they brown up a bit, add whole dried red chilli, curry leaves, Finely chopped ginger, and finely chopped green chillies. Tempering is ready. Pour it over rice preparation. Voila! Curd rice is ready. Very simple and easy recipe with perfect results.
Curd rice recipe: Prepare the tempering
How to serve:
Curd rice is served cold (room temperature). Indian style mango pickle and lemon pickle along with papad go well with curd rice. You may also serve various chutneys with it.
Curd rice is ready
You may sprinkle some fresh pomegranate seeds, chopped onions, or fried cashew nuts on top to give it a twist.
Curd Rice Recipe | Yogurt Rice | Thayir Sadam recipe
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- 1/2 cup Rice
- 1 cup Curd/Yogurt
- 1/4 cup milk (optional)
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon split skinned black gram dal (dhuli urad dal)
- 1/2 teaspoon split, skinned Bengal gram (chana dal)
- 2 sprigs curry leaves
- 1 green chilli finely chopped
- 2 whole dry red chillies
- 1/2 inch ginger finely chopped
- 4 sprigs cilantro/coriander leaves finely chopped
- salt to taste
- Soak rice in one and a half cup of water for about twenty minutes. Add salt to taste. Then pressure cook it in same water. After one whistle reduce heat and let it cook for five more minutes. Switch off the gas and let the cooker cool down on its own.
- Once pressure has reduced, open the lid of cooker. Rice should be over cooked. Mash the rice a bit and allow it to cool. Once rice has cooled down, add fresh yogurt and mix well. You may use your hands to mix the yogurt properly. Add milk as well. If yogurt is fresh, and rice is to be consumed fresh, then you can avoid adding milk. Also add chopped cilantro (coriander leaves).
- For tempering, heat oil in a pan. Add mustard seeds. When they start spluttering, add split and skinned bengal gram (dhuli urad dal) and split and skinned black gram (chana dal). Then add whole red chilli, curry leaves, ginger and green chilli. Stir for a minute. Tempering is ready.
- Add this tempering to curd rice. Mix well.
- Serve with pickle and papad.
- Cook rice more than we normally do for our meals.
- Use fresh home made yogurt (curd). If curd is fresh and not very sour, don't add milk. Moreover if curd rice is to be eaten after some time (not fresh), then add milk. Milk helps in cutting sournes of curd.
- You can top this curd rice with fresh pomegranate seeds or chopped onion and ghee.
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