Curd rice recipe- Learn how to make curd rice. It is a South Indian dish made with freshly cooked or leftover rice, curd, and tempering spices. Also called as Thayir sadam in tamil, daddojanam in telugu and bagala bath in kannada. It is offered as prasad during puja and in most South Indian temples.
Just like rajma chawal and khichdi, curd rice is the comfort food of South Indians. It is one of the best things to eat when you have an upset stomach and eating it daily definitely improves digestion. It cools the body and helps in maintaining internal body temperature.
BENEFITS:
Curd is rich in proteins, calcium, good fats, minerals. The friendly probiotic bacteria present in curd helps in the digestion. Curd reduces bloating, constipation and diarrhoea.
In South Indian homes, curd is most often eaten at the end of the meal to counteract the main dishes’ spiciness and aid in digestion. This dish is also a part of every special occasion in South India. The cool yogurt perfectly balances out all the spicy food.
Cooked rice is mixed with fresh yogurt and then seasoned with urad dal, mustard seeds, green chilies, ginger and curry leaves.
For this recipe, I prefer using homemade curd. But make sure curd is not sour or sweet. You can use either leftover or freshly cooked rice. If you are using fresh rice, make sure to cool it down completely before adding it to the curd. If you feel the rice and yogurt mixture has become too thick. Then add in a little milk to thin it out. Milk is also added to avoid the curd rice from turning sour during summers.
Garnishing varies with region, and ranges from grated carrots, pomegranate seeds, raisins, green grapes, fried cashews, grated raw mango and boondi.
It can be served with any pickle especially lemon pickle, Karivepaku Karampodi recipe. It can also be served with vegetable fry (Banana Fry Recipe / Aratikaya Fry, Dondakaya Fry with Peanuts (Tindora)) or chicken starters Chicken 65 recipe – Foodie Platter (This is our favorite way to eat it)
STEP BY STEP CURD RICE RECIPE INSTRUCTIONS WITH PHOTOS:
- Wash 1 cup of rice well, then add 3 cups of water (refer notes) and cook it a little mushy.
- Take 2 cups of freshly cooked (cool down rice completely) or leftover rice in a bowl.
- Add some milk (refer notes) or water and mash it a little.
4. Add curd (yogurt) preferably homemade, salt, and mix well.
TEMPERING:
- Heat some oil in a pan and add mustard seeds, urad dal and cumin seeds. Let them splutter.
2. Then add curry leaves, ginger, green chili and hing.
3. Add it to the curd rice, mix well.
4. Garnish it with cashews, coriander, grated carrot or pomegranate (Optional).
Check out other rice recipes:
Tamarind Rice Recipe/ Pulihora
Vegetable Pulao (Rice Cooker/ Pressure cooker Vegetable Pulao)
Pressure Cooker Chicken Pulao Recipe
serve with:
Chicken 65 recipe – Foodie Platter
Dondakaya Fry with Peanuts (Tindora)
Banana Fry Recipe / Aratikaya Fry
Curd Rice Recipe
Ingredients
- 1 cup Raw rice or 2 cups cooked rice
- 3 cups Water
- 4-5 cups Curd
- Salt As needed
Tempering
- 1 1/2 tbsp Oil
- 1 tbsp Mustard seeds
- 1 tbsp Urad dal
- 1 tbsp Cumin seeds Jeera
- 2 Split Dry red chilis
- 2 tbsp Chopped ginger
- 3-4 Green chilis Sliced or chopped
- Few Curry leaves
Garnish (Optional)
- 4 tbsp Chopped coriander leaves
- 4 tbsp Grated carrot
- 8-10 Roasted cashew nuts
- 4-5 tbsp Pomegranate seeds
Instructions
Curd Rice
- Wash 1 cup of rice well, then add 3 cups of water (refer notes) and cook it a little mushy.
- Take 2 cups of freshly cooked (cool down rice completely) or leftover rice in a bowl.
- Add some milk (refer notes) or water and mash it a little.
- Add curd (yogurt) preferably homemade, salt, and mix well.
Tempering
- Heat some oil in a pan and add mustard seeds, urad dal and cumin seeds. Let them splutter.
- Then add curry leaves, ginger, green chili and hing.
- Add it to the curd rice, mix well.
- Garnish it with cashews, coriander, grated carrot or pomegranate.
Notes
- While cooking rice, add some extra water than you would use normally to make rice mushy.
- I used long grain rice. Any kind of rice like brown rice, basmati, short grain, millets or a mix of white and brown rice can be used to make variations.
- When using freshly cooked rice, make sure to cool it down completely before adding curd.
- If you feel the rice and yogurt mixture has become too thick (specially while packing lunch box), add in a little milk to thin it out. To avoid the curd rice from turning sour during summers, milk is added.
- In any recipes using curd as one of the major ingredients I prefer using homemade curd.
- If serving it to small kids, skip ginger and green chili. Instead, you can add pomegranate, grated carrot, roasted cashews.
I’d love to know your thoughts about this dish! Please leave a comment down below or share a picture on Instagram with the hashtag #foodieplatter6