Curd rice, also known as “Thayir Sadam” in South India, is a popular and refreshing dish made with cooked rice and yogurt. It’s a simple and delicious recipe that can be enjoyed as a main course or as a side dish. Here’s a traditional curd rice recipe:
Ingredients:
- – 1 cup cooked rice (preferably short-grain rice)
- – 1 cup plain yogurt (curd)
- – 1/4 cup milk (optional, for a creamier texture)
- – 1 tablespoon oil or ghee (clarified butter)
- – 1/2 teaspoon mustard seeds
- – 1/2 teaspoon cumin seeds
- – 1/2 teaspoon urad dal (split black gram)
- – 1/2 teaspoon chana dal (split chickpeas)
- – 1-2 green chilies, finely chopped
- – 1 inch ginger, grated
- – A few curry leaves
- – A pinch of asafoetida (hing)
- – Salt to taste
- – Finely chopped coriander leaves for garnishing
Instructions:
- Cook the rice: Cook the rice in a separate pot with water until it’s fully cooked and fluffy. Once cooked, allow the rice to cool down to room temperature. You can also use leftover rice for this recipe.
- Mash the rice: Mash the cooked rice with the back of a spoon or a rice masher until it becomes slightly mushy. This step helps in achieving a creamy texture for the curd rice.
- Add yogurt and milk: Add plain yogurt (curd) to the mashed rice and mix well. If you prefer a creamier consistency, you can also add milk and mix until well combined. Adjust the quantity of yogurt and milk according to your preference.
- Prepare the tempering: Heat oil or ghee in a small pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, urad dal, chana dal, green chilies, grated ginger, curry leaves, and asafoetida. Sauté until the dals turn golden brown and the spices release their aroma.
- Mix the tempering with the curd rice: Pour the tempered spices over the curd rice and mix well. The tempering adds a wonderful flavor to the dish.
- Season with salt: Add salt to taste and mix everything together until well combined. Adjust the salt according to your preference.
- Garnish and serve: Garnish the curd rice with finely chopped coriander leaves. You can serve it immediately or refrigerate for some time to allow the flavors to meld together. Curd rice tastes best when chilled.
Curd rice can be enjoyed on its own or served with pickle, papad (thin crispy disc), or any side dish of your choice. It’s a perfect dish to beat the heat during summers and is known for its soothing and cooling properties.
Note:
You can customize the recipe by adding grated carrots, chopped cucumber, pomegranate seeds, or roasted peanuts for extra crunch and flavor.