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Curd rice recipe

Written By Sandhya Sharma on Wednesday, January 08, 2020 | Wednesday, January 08, 2020

                                 Curd rice recipe

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Curd rice recipe also known as Thayir Sadam in South is a comfort food that can be prepared under 30 minutes. 
This dish is a mixture of cooked rice and curd is called as dahi bhat in other states of India. 
But in South India, they prepare it with a delicate and refreshing flavor of tempering. This wonderful comfort food is served with pickle and papad in the South.
It is a full meal in itself and can be had at any time of the day.
Traditionally, curd rice was consumed regularly, during summers to prevent the heat stroke and beat the heat.
In this dish rice needs to be overcooked with some extra water, so it becomes musy and yogurt gets mixed well in it.
Always cook fresh rice for this dish, let it cool completely before adding the curd, otherwise the curd will curdle. 
Never use leftover rice because it contains Bacteria.
This food can also be given to babies over a year of age without tempering. Still you should consult a doctor before giving it to your baby. Each kid is different so Doctor consultation is necessary before giving it to your kid. I have just suggested that it can be given to babies also.
You can also add some grated carrot if you wish to this dish, or garnish it with fruits of your choice to make healthier.
So, let us start the recipe.

Recipe cuisine – Indian 

Recipe course – Main

Preparation & cooking  time – 30 minutes 

Servings -2-3

 

Recipe Ingredients:

1 cup rice ( I have used Basmati, you can use short grain rice )
1 cup fresh curd
3 cups water
1 tbsp milk
2 teaspoon refined oil
1/2 tea spoon mustard seeds
1/4 tea spoon cumin seeds
1/2 tea spoon white split lentil
1/4 tea spoon chickpea lentil ( soaked in water for an hour )
6-7 curry leaves
1 green chili/ kashmiri mirch
pinch of asafoetida
cilantro for garnish
1/2 tea spoon ginger grated
salt to taste 
4-5 cashew nuts

Recipe instructions:

Wash and cook rice with three cups of water.
Rice should become musy. You can also use pressure cooker for better results.
Let it cool completely. Mash the rice to some extent as shown in the picture.
Add curd, milk and salt to taste and mix well. Keep it in refrigerator for an hour.
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Heat oil in a tadka pan. Add mustard seeds and cumin seeds.
When they splutter, add kashmiri mirch, split white lentils, chickpea lentil, ginger and cook till they turn brown.
Add cashew nuts and saute till they become light brown in color.
Now add curry leaves, pinch of asafoetida and turn off the gas.
Pour the tempering over curd rice and mix well.
Garnish with cilantro and fresh fruits if you wish and serve chilled.
During winter you can serve it normal also.
Serve it with pickle and papad. 

Tips for making curd rice
  • Always cook fresh rice and use fresh curd.
  • Add or skip the ingredients of tempering according to your choice.
  • Add veggies or fruits of your choice.

 

 

 

 
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