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    Whisk Affair » Recipes » Rice » Curd Rice

    Published: Aug 16, 2020 | Last Updated On: Oct 19, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Curd Rice

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    Curd rice is a delicious south Indian recipe where cooked rice is mixed with curd and a tempering is done to it. #Indian #Rice #Recipes

    Curd Rice is a delicious easy south Indian rice recipe where cooked rice is mixed with yogurt and tempering is done to it. Also known as Thayir Sadam, Yogurt Rice, or Daddojanam, it is a fabulous recipe to use leftover rice.

    If you love South Indian Rice Recipes, here are some of them that you can make for everyday meals – Raw Mango Rice, Pepper Rice, Ghee Rice, South Indian Tomato Rice, South Indian Lemon Rice, and Ellu Sadam.

    Curd rice served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Frequently Asked Questions
    • Notes
    • Storage Suggestions
    • Serving Suggestions
    • Recipe Card

    About This Recipe

    When things become routine, you start to take them for granted. Isn’t it? The same happened with Curd Rice. This dish is so regular in my house yet it never struck me to blog about it.

    Also called Daddojanam, Yogurt Rice, or Thayir Sadam, it is another rice dish from South India where cooked rice is mixed with fresh yogurt and then seasoned with a tadka of urad dal mustard seeds, green chilies, and curry leaves.

    It is one of the best things to eat when you have an upset stomach and eating it daily definitely improves digestion. Thayir Sadam is easy to digest and the probiotic helps in the growth bacteria which aids in digestion. It cools the body and helps in maintaining internal body temperature.

    Thayir sadam is quite filling and keeps you full for a long time so you don’t snack on unnecessary things. It indirectly helps to maintain body weight. It is rich in antioxidants and helps the body fight the infection.

    This recipe is very popular in South Indian and is prepared in almost every household for their everyday meals. It is popularly eaten along with Lemon Pickle and Fried Rice Papad.

    You can cook the rice for this in a pressure cooker and let it cool before mixing it with yogurt.

    I like to cook my rice with little extra water so that it becomes a little mushy. And then while mixing it with yogurt, I use my fingers and slightly mash the rice with the yogurt.

    thayir sadam is tasty, easy and also great for your stomach as it is very light too, making it perfect for your Summer meals.

    This dish is,

    • Quick & Easy
    • Cooling
    • Healthy
    • Perfect for Summer meals
    • Light on Stomach

    Ingredients

    Curd Rice Ingredients.

    Yogurt – You can use homemade or store-bought yogurt for this Curd Rice Recipe. Just taste to see if the yogurt is sour or not because if it is sour, the entire dish will become sour and won’t taste good.

    Rice – You can use leftover rice for this rice. If you are making fresh rice, make sure to cool it down slightly before adding it to the yogurt.

    Milk – If you feel the rice and yogurt mixture has become too thick, add in a little milk to thin it out.

    Carrot – This is optional, but I like the texture, taste, and color grated carrots add.

    For Tempering – For the South Indian tadka, you will need vegetable oil, mustard seeds, curry leaves, urad dal, ginger, and dry red chilies.

    Pomegranate – The addition of pomegranate adds a nice crunch and slightly sweet taste.

    Coriander leaves – At the end, add in some freshness with finely chopped coriander leaves. You can also add in finely chopped mint leaves.

    You can also top this rice with fried cashews for extra crunch.

    Step By Step Recipe

    Wash the rice and cook with 1 and ½ cup of water until cooked and most of the water is absorbed.

    Rice cooking with water.

    Rice should be mushy. Bring the rice to room temperature.

    Cooked rice.

    Add yogurt, milk, carrot, and salt in the rice and mix well. Slightly mash this mixture using your hands.

    yogurt, milk, carrot, and salt added in a bowl.
    Mixed well.

    Heat oil in a pan. Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds. 

    Mustard seeds and curry leaves added in hot oil.

    Add urad dal, ginger and dry red chillies and fry until dal turns slightly brown. 

    Urad dal, dry red chillies and ginger added in the pan.

    Pour the tempering over curd rice and mix well. Garnish with fresh coriander and pomegranate seeds. Serve chilled.

    Tempering poured over the rice.
    Ready curd rice garnished with pomegranate seeds and coriander.

    Frequently Asked Questions

    Are curd and yogurt the same?

    Technically Curd and yogurt are two very different things.

    Yogurt is made by fermenting milk using bacteria and curd is made by curdling milk.
    However in India, term curd is often used for yogurt and so if any Indian recipes say curd, you can use yogurt instead.

    How to make Curd (Yogurt) at home?

    Making yogurt at home is quite an easy process and with just some starter at hand, you can make a batch regularly.

    The starter is usually yogurt from the previous batch or else for the first time, you can buy a pack of curd (Yogurt) and use some of it as a starter. You can read a detailed post to make curd (Yogurt) here.

    To make yogurt, heat milk until it is lukewarm. Add a teaspoon of starter and mix well. Cover the bowl and keep undisturbed for 6-8 hours or until the yogurt is set. Sometimes I also add a dried red chili to my milk. I have heard it helps in setting the yogurt even without the starter.

    When to start yogurt rice for babies?

    It’s best to start giving curd rice to babies when they turn a year old but you should still consult your doctor before starting to give it your kid.

    Each kid is different and can react to the thing which other kids might not. So consulting your doctor before starting anything new to them is should be a must.

    Notes

    In Summers, Curd Rice tends to get sour when kept at room temperature. Adding a little milk will save them from turning sour. Also the tempering will keep it fresh.

    Yogurt is considered as mucus-forming food and it triggers mucus formation and can worsen the cold. So I would suggest avoiding it for a few days while you have a cold and cough, especially at night time.

    Yogurt has slight acidic nature and it might cause heartburn to some. If you are prone to acidity, then avoid eating it.

    You can eat it any time of the day, but avoid eating it at night if you are prone to cold and cough.

    You can use Poha, Broken Wheat, Brown Rice, Quinoa, Millets or even Couscous instead of Rice to make this recipe.

    Storage Suggestions

    Thayir Sadam will last in the fridge for about 3 to 4 days when stored in an airtight container. I will not recommend you to freeze the same, as the yogurt will split while thawing which won’t taste good, as it will completely change its texture.

    Serving Suggestions

    The best side dish it is papad, pickle, or chutney.

    I like to garnish mine with chopped coriander leaves and pomegranate seeds but since I was in a hurry to serve it to kids, I forgot to sprinkle pomegranate seeds on top.

    But they do make a difference in taste and looks so please add some 🙂

    Also, applam or fried rice papads go very well with it and I make sure to fry a few whenever I make this dish.

    You can also sprinkle a little South Indian Podi on top, for extra flavour and taste.

    You can skip adding green chilies if making it for kids as I did. It tastes great when served chilled but you can pack it for lunch box too. 

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Curd Rice is a delicious easy south Indian rice recipe where cooked rice is mixed with curd and tempering is done to it. Also known as Thayir Sadam, Yogurt Rice, or Daddojanam, it is a fabulous recipe to use leftover rice.

    Curd Rice Recipe

    Curd Rice is a delicious south Indian recipe where cooked rice is mixed with yogurt and a tempering is done to it. It is a full meal in itself and can be had any time of the day. 
    4.12 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 192kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup Short Grain Rice
    • ½ cup Yogurt
    • ¼ cup Milk
    • 2 tablespoon Carrot (Grated)
    • Salt to taste
    • 2 tablespoon Vegetable Oil
    • ½ teaspoon Mustard Seeds
    • 10-12 Curry Leaves
    • 1 teaspoon Urad Dal
    • ½ teaspoon Ginger (Grated)
    • 1 Dry Red Chilli (Broken)
    • 1 tablespoon Fresh Coriander (Chopped)
    • 2 tablespoon Pomegranate Seeds
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    Instructions

    • Wash the rice and cook with 1 and ½ cup of water until cooked. Rice should be mushy.
    • Bring the rice to room temperature.
    • Add yogurt, milk, carrot and salt and mix well.
    • Slightly mash the mixture using using your hands.
    • Heat oil in a pan.
    • Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
    • Add urad dal, ginger and dry red chillies and fry until dal turns slightly brown.
    • Pour the tempering over curd rice and mix well.
    • Garnish with fresh coriander and pomegranate seeds.
    • Serve chilled.

    Notes

    I like to overcook my rice a little bit with some extra water. It makes the thayir sadam mushy and the yogurt nicely mixes with the rice.
    You can add any vegetable of your choice or even skip adding any if you wish.
    It tastes best with a side of spicy mango pickle and fried apalam.
    You can make this rice in advance and refrigerate it. Before serving, just put the fresh tadka and it is ready to serve.
    I like my curd rice chilled with a fresh warm tempering.
    You can also make it using leftover rice but I prefer freshly cooked rice as it’s easy to mash it up.
    You can make it without tempering too. But I feel tempering adds a lot more flavor and taste in this simple thayir sadam recipe.

    Nutrition

    Calories: 192kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1370IU | Vitamin C: 51.2mg | Calcium: 38mg | Iron: 1.5mg
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      Recipe Rating




    1. Ritu Tangri

      July 11, 2018 at 12:01 pm

      5 stars
      These curd rice look so inviting just like a gourmet meal to me

      Reply
      • Neha Mathur

        July 12, 2018 at 5:22 am

        Thnx 🙂

        Reply

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