Curd rice is a traditional and a popular recipe of South India which is prepared by mixing cooked rice and curd. Curd refers yogurt. Curd rice is usually served at the end of a meal to refresh and sooth us with the effect of spicy foods which were consumed. Curd rice is a must have dish in almost every house in south India. It makes a great food for summer and can be packed for lunch box or even while travelling too.
Curd rice is called as Thayir sadam in Tamil language where Thayir means curd and sadam means cooked rice. It is also called as mosaru anna, daddojanam or bagala bath in south Indian languages.
Curd rice is prepared by mixing curd and cooked rice together and later seasoned with salt, mustards, dals, chillies, curry leaves and coriander leaves. You can also add grapes, pomegranate, raisins, fried cashew nuts, grated carrot, cucumbers, onion etc., for more richness and taste. Seasoning or garnishing curd rice can vary with region to region and with one’s preference.
You can either use freshly cooked rice or leftover rice to prepare curd rice. Mash cooked rice very well to paste and allow it to cool completely before adding curd. Little milk can be added to the rice to reduce the sourness of the curd. Later season this with spices.
Curd rice is usually served with pickle or pappad. If you prefer chilled curd rice, keep it in a refrigerator for few hours before serving. This makes a good summer food which will definitely refresh you and makes a soothing, comforting and a complete meal.
For more rice recipes check: lemon ricce, Vangibath, raw mango rice, mustard rice (kayi sasive anna), sesame rice (Ellu chitranna), carrot rice, ghee rice, mint pulav, coriander rice, veg biryani, schezwan fried rice.
1 cup raw rice or 2 cups cooked rice
2 cup curd/yogurt, or add as required
2-3 tbsp milk
Water, as needed
1 tsp mustard seeds
½ tsp urad dal
½ tsp channa dal
½ inch ginger, chopped (opt)
2-3 green chillies, chopped
1 small carrot, grated (opt)
2 tbsp coriander leaves, chopped
2 spring curry leaves
2 tbsp pomegranates seeds
Few fried cashew nuts
- In a bowl, take rice and rinse it well 2-3 times until clear. Cook rice using a pressure cooker adding 3 cups water for 3-4 whistles on a medium flame. Let the pressure release by itself. Open the cooker lid and cool the rice completely. Mash the rice till soft using a spoon.
- Rice can be cooked in an open pot/vessel too. Drain water completely and cool it. Once cooled, mash rice well. You can use left over rice too.
- In a bowl, add cooled and mashed rice. Add curd and mix it well. You can add little water if required. Also add milk. Stir well everything and keep aside.
- Heat a pan and add 2 tsp oil to it. When the oil is hot enough, add mustard seeds and let it splutter. Add channa dal, urad dal, chopped/grated ginger, green chillies and curry leaves. Fry till dals turn light brown.
- You can add grated carrot (if adding) and sauté for few minutes or can add directly to the rice and curd mixture. Switch off the flame and let the tempering/seasoning cool for some time.
- Pour the seasoning to the rice curd mixture. Mix it well adding salt to taste. Add chopped coriander leaves and transfer it to a serving bowl.
- Optionally curd rice can be topped with few fried cashew nuts, raisins, pomegranate seeds, grapes etc.
- Serve curd rice with pickle and pappad or just plain.
- Use fresh curd. If you like slight sourness in the curd rice, skip adding milk.
- Cool the cooked rice completely and mash it well before adding curd and seasoning.
- You can skip adding dals, ginger, carrot etc. for tempering. You can also fry chopped onions and add it to curd rice.
- Adjust green chillies to suit your taste.
- You can use left over rice too to prepare curd rice.
- Curd rice can be refrigerated for few hours before serving if you prefer it chilled.
- White rice can be replaced with brown rice, millets or oats too.
- Curd rice can be prepared for nivedyam, as a lunch box recipe and can be packed during travelling too.
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