SOUTH INDIAN CURD RICE/ तडकेवाले दही चावल

 Super cooling and comforting… Curd Rice is my go to meal during these hot tropical summers ! Once you get this basic Curd Rice recipe right, you can add a number of other ingredients to make your own version of Curd Rice.

Curd Rice Recipe or Thayir Sadam is a quintessential South Indian Comfort Food made with cooked rice, curd or yogurt, ginger and tempered with curry leaves, mustard seeds and chilies.Curd Rice goes by many names – Dahi Bhaat in Marathi, Mosaranna in Kannada, Daddojanam in Telugu, Thayir Saadam in Tamil, or Yoghurt Rice in English. Although the recipes vary a little by state and depending on the family, they all have common characteristics of the similar ingredients and methods. It is considered as one of the best summer foods and easy to digest meal for an upset stomach. Curd rice is absolutely easy to make, requires few ingredients and tastes heavenly !  Every single morsel of curd rice feels like a hug. I adopted this recipe from internet and it turned out so delicious. Really enjoyed this classic South Indian dish. Ready within minutes, Curd Rice happens to be one of the few meals that can be put together within 5 minutes really. That is if you’re using leftover rice. The rice have to be very soft and mushy.

It is simple satisfying and very tasty too. It can be had on hot summer days and on days when you don't feel like having anything.it has natural cooling properties in this which is perfect for hot summer days. This recipe is one step further because it has as much cucumber and carrots like rice. So it is much more cooling and more tasty. Curd Rice is always a part of the menu in gettogether or parties. It is an important variety rice meal that is part of for Valaikappu / Seemantham / Baby shower function. Curd Rice is offered as prasadam in temples and a standard menu for annadhanam during religious festivals and events. Curd rice tastes best when served with any pickle and papad.

Curd Rice aids in digestion and an ideal travel & lunch box dish. A lunch meal is said to be complete only with curd rice. Curd Rice Recipe is presented here with step by step pictures and video. Try this recipe of Curd Rice and build on it to make your own variations!

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/dlDsf2QOGhs?feature=share

INGREDIENTS : 

1.5Cup cooked Short Grain Rice

1.5 Cup Curd/ Greek Yoghurt 

1/2 Cup Water/Milk

Salt to taste

1 Cucumber, peeled and chopped finely

1 Carrot, peeled and chopped finely

2-3 tablespoon Pomegranate Seeds 

Chopped fresh Coriander 

For Tadka/ Tempering -

1 tablespoon Groundnut Oil 

1 teaspoon Black Mustard Seeds 

1 teaspoon Cumin Seeds 

1 teaspoon Split Urad Dal 

1 teaspoon finely chopped Ginger 

1 sprig Curry Leaves 

2 Dried Red Chillies

2 Green Chillies, finely chopped 

5-6 Cashew Nuts, halved 

1/4 teaspoon Hing (Asafoetida)

For Garnishing -

Fresh Chopped Coriander

 Pomegranate Seeds 

 METHOD :

STEP 1 - Cook and cool the rice completely. Once you have cooked the rice, it's important to cool it completely before proceeding. You should never add curd to hot rice.

STEP 2 -  Mash it well with your hands/ a potato masher. Set aside or place in the fridge.

STEP 3 - Once the rice is cool, take it in a large bowl.

STEP 4 - Add  curd / yoghurt and water/milk in another bowl and whisk it well.

STEP 5 - Add whisked curd in mashed rice.

STEP 6 - Season  it with salt to taste.

STEP 7 - Add finely chopped cucumber, carrot, pomegranate seeds and chopped coriander. Mix it well 

To temper the rice -

STEP 1 - Heat oil in a small tadka pan over low heat. 

STEP 2 - Once the oil is hot, add mustard and cumin seeds. ( cumin seeds are optional )

STEP 3 - As soon as they crackle add  dried red chillis, split cashew nuts, urad dal, ginger, fresh curry leaves, chopped green chillies and hing. 

STEP 4 - Mix well and once the urad dal has turned golden, immediately remove from the heat.

STEP 5 - Pour the tempering over the curd rice

and mix well. Garnish with fresh coriander and pomegranate.

Curd rice tastes best when served with any pickle and papad. It tastes best when it’s been chilled in the refrigerator for a few hours, served chilled right from the fridge.

NOTES - * Always use short grain rice like Sona Masoori or Ponni rice for this recipe. Don’t be tempted to use a long grain rice like Basmati.

 *If you prefer you can use leftover rice instead of cooking it fresh.

* It’s really important that you cool the rice before adding the yoghurt and milk.

* Add veggies which are available and as per your liking. You can add cucumber,carrot,  pomegranate , coloured bell peppers. 

* You can add nuts as they’ll add a delicious crunch and you’ll benefit from the extra nutrition too. 

* This makes it lovely and colourful – plus nutritious.

* We have added dried red chillies but if you like add freshly chopped green chillis to the tempering to amp up the heat.

* Although you can eat Curd Rice right after adding tempering, it tastes best when it’s been chilled in the refrigerator for a few hours.

* If you are packing it for lunch. Then add very little yogurt to rice along with milk. Because as the rice sits for few hours it gets sour.

* Curd Rice will keep well in the refrigerator for up to 4 days, provided that it is stored in an air tight container. It is not suitable for freezing.