Curd Rice Recipe
Curd rice, or Thayir Sadam, is one of the most beloved comfort foods across South India. Simple yet satisfying, this dish combines cooked rice with creamy yogurt, tempered spices, and a handful of fresh herbs. It’s cooling, easy to digest, and perfect for warm weather or when you’re in need of something soothing.
Why We Love Curd Rice
Curd rice isn’t just about taste—it’s about comfort. Served at the end of a meal in South Indian homes, it helps balance spicy dishes and aids digestion. With probiotic-rich yogurt, it’s also gut-friendly and incredibly nourishing. It’s a staple lunchbox item, temple offering (prasadam), and go-to during sick days or hot summers.
Ingredients
- 1 cup cooked white rice (preferably soft and slightly mushy)
- 1 cup plain curd (yogurt), whisked
- ¼ cup milk (optional – helps prevent sourness if curd is tangy)
- Salt to taste
For tempering:
- 1 tsp oil or ghee
- ½ tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1-2 dried red chilies or 1 green chili (finely chopped)
- 1 sprig curry leaves
- A pinch of asafoetida (hing)
- Optional: 1-inch piece of ginger (finely chopped)
- Optional: 1 tbsp grated carrot or pomegranate seeds for garnish
Instructions
- Mash the rice: Let the cooked rice cool slightly. Mash it well using the back of a spoon or your fingers.
- Mix the curd: In a mixing bowl, combine mashed rice with whisked curd and milk. Add salt to taste. Mix until creamy and smooth.
- Prepare the tempering: Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Add urad dal and sauté until golden. Then add chili, curry leaves, ginger, and hing. Fry for a few seconds.
- Combine: Pour the tempering over the curd rice. Mix gently.
- Garnish & serve: Top with grated carrot, chopped coriander, or pomegranate seeds for extra flavor and color.
Tips & Variations
- Consistency: Add more milk or water if the rice thickens after resting.
- Vegan version: Use plant-based yogurt like coconut or almond yogurt.
- For travel or lunchbox: Use slightly less curd and more milk to prevent it from turning sour.
- Add-ins: Chopped cucumber, raw mango, or even tempered green chilies can add a refreshing twist.
Serving Suggestions
Curd rice is usually served with a side of pickle and papad. It also pairs beautifully with a simple vegetable stir-fry or potato roast. For a temple-style feel, serve it on a banana leaf!
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