Curd rice, also called yogurt rice, dish originating from south India. It is a most popular in the Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. This is a delicious combination of curd and rice that can be made anytime and is best enjoyed during the summer season.

Curd rice is a staple food in southern India, it is also known daddojanam, thayir Sadam, mosoranna, or simply dahi Bhaat in India. This dish is also offered as prasadam in most of south Indian temple also it is served during the popular south Indian festival Ugadi. This is perfect baby food for infants, as it comforts the stomach.

This is an easy-to-make dish, which is tasty, healthy and easy to digest. There are so many ways of making curd rice, however, this is the easiest one and requires those ingredients which is easily find in kitchen pantry. You can skip or add veggies or nuts as per your choice.

Curd rice is often eaten accompanied by South Asian pickles such as those of mango or lime. In a South Indian home, it is tradition to eat curd rice at the end of lunch and dinner, as this helps ease the effects of spicy food consumed prior. It is also said to aid digestion.

In some areas, curd rice is served in a unique style where steamed rice is mixed with mild curd, salted and then tempered with mustard seeds, curry leaves, dry chilies and urad dal. Garnishing varies with region, and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashew nuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.

Ingredients:
• ½ cup Short Grain Rice or Regular Rice
• 1 Cup Yogurt/Curd/Dahi
• ¼ cup Milk
• ½ cup Grated Carrot
• Salt

For Tempering
• 2 tbsp Oil
• 1 tsp Spilt Black Gram/Urad Dal
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• Pinch of Asafetida/Hing
• 6-7 Curry Leaves
• 5-6 Broken Cashew Nuts
• ½ tsp Grated Ginger
• 2 Green Chili Chopped or Silted
• 2 Whole Dry Red Chilis

For Garnishing
• ¼ cup Chopped Coriander Leaves
• ¼ cup Pomegranate Arils

Method:
1. Wash and drain the rice, add into the presser cooker. Add 1 ½ cup of water, ½ tsp salt, cover the lid and cook it for 3-4 whistles. Switch of the flame and let it cool down.
2. Now remove the presser cooked rice into the mixing bowl, mash it with spoon and add milk, mix it well and keep aside to cool down completely.
3. Now add yogurt, gated carrot and mix it well till all combined well. Add little salt if needed.
4. Heat the oil in tempering pan, once hot enough add mustard seed, cumin seeds, urad dal, once seeds stars crackling add broken cashews, stir it with spoon till cashews become golden
5. Then add whole dry red chilis, green chilis, curry leaves and grated ginger, lastly add pinch of hing, mix the tempering and pour it over the prepared yogurt rice mixture and mix it well. Curd rice is ready for serve.
6. Garnish the curd rice with chopped coriander leaves, pomegranate arils and serve it with sides, pickle, papadam and enjoy.

Tips:
• You can cook the rice without presser cooker into the big pot.
• You can use any rice to make this curd rice. Leftover cooked rice also works well for this recipe.
• If yogurt is not that sour or it is fresh, then no need to add milk in it.

Curd Rice Recipe

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Curd rice, also called yogurt rice, is a dish originating from south India. It is most popular in the Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. This is a delicious combination of cur and rice that can be made anytime and is best enjoyed during the summer season.

Author: Binjal Pandya

Recipe type: Main

Cuisine: Indian

Serves: 2-3

Ingredients

• ½ cup Short Grain Rice
• 1 Cup Yogurt/Curd/Dahi
• ¼ cup Milk
• ½ cup Grated Carrot
• Salt
• For Tempering
• 2 tbsp Oil
• 1 tsp Spilt Black Gram/Urad Dal
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• Pinch of Asafetida/Hing
• 6-7 Curry Leaves
• 5-6 Broken Cashew Nuts
• ½ tsp Grated Ginger
• 2 Green Chili Chopped or Silted
• 2 Whole Dry Red Chilis
• For Garnishing
• ¼ cup Chopped Coriander Leaves
• ¼ cup Pomegranate Arils

Instructions

1. Wash and drain the rice, add into the presser cooker. Add 1 ½ cup of water, ½ tsp salt, cover the lid and cook it for 3-4 whistles. Switch of the flame and let it cool down.
2. Now remove the presser cooked rice into the mixing bowl, mash it with spoon and add milk, mix it well and keep aside to cool down completely.
3. Now add yogurt, gated carrot and mix it well till all combined well. Add little salt if needed.
4. Heat the oil in tempering pan, once hot enough add mustard seed, cumin seeds, urad dal, once seeds stars crackling add broken cashews, stir it with spoon till cashews become golden
5. Then add whole dry red chilis, green chilis, curry leaves and grated ginger, lastly add pinch of hing, mix the tempering and pour it over the prepared yogurt rice mixture and mix it well. Curd rice is ready for serve.
6. Garnish the curd rice with chopped coriander leaves, pomegranate arils and serve it with sides, pickle, papadam and enjoy.

Notes

You can cook the rice without pressor cooker into the big pot.
You can use any rice to make this curd rice. Leftover cooked rice also works well for this recipe.
If yogurt is not that sour or it is fresh, then no need to add milk in it.

3.5.3251

• Basundi Recipe
• Chana Chaat Recipe