curd rice recipe, how to make curd rice | thayir sadam

curd rice recipe with step by step photos and video. curd rice is a popular and tasty south indian dish that is served with a south indian thali or meal. curd rice is nothing but curd (yogurt) mixed with cooked rice, herbs and then tempered. curd rice is also known as thayir sadam or daddojanam or bagala bath in some south indian languages.

curd rice served in a wooden bowl on a dark grey black board. curd rice is garnished with chopped coriander leaves, some pomegranate arils and fried sun dried chilly. fried papaddum served as as side.

there are many ways curd rice is made. i usually make curd rice with this recipe method and it has become a family favorite. so sharing this curd rice recipe which is for keeps and gives you really tasty and perfect curd rice which you will keep asking for more.

curd rice – how it is made ?

the simplest and basic curd rice is simply made by mixing cooked rice, curd and salt. to this basic mixture you can always add some spices or flavorings. the south indian curd rice is also made in a similar way and then a tempering of spices is added on the curd rice which makes the curd rice more flavorful and tasty.

curd rice from an ayurvedic perspective

i am much into ayurveda these days, so i will share some info on curd rice from the ayurvedic point of view.

  1. ayurveda mentions that curd is hot in nature as contrary to the popular belief that curd is cooling in nature. i was told by my ayurvedic doctor to stop having curd rice for some time as i was having an aggravated pitta dosha – meaning heat imbalance in the body and mind.
  2. curd rice is good for people having vata dosha imbalance. people with vitiated pitta dosha or kapha dosha should avoid having curd. buttermilk made from churning butter is a good option for these folks.
  3. curd is heavy to digest.
  4. with curd, it is better to have curd which is well set and fresh. avoid having curd which has become too sour.
  5. best to use homemade curd – for this curd rice recipe and also when making any dish with curd.
  6. avoid having curd in the night as it increases mucus.
  7. do not heat curd as it destroys the friendly bacteria present in it.
  8. in summers when making curd rice, add buttermilk instead of curd.
  9. avoid having curd rice in summers.

curd rice served in a wooden bowl on a dark grey black board. curd rice is garnished with chopped coriander leaves, some pomegranate arils and fried sun dried chilly.

is curd rice healthy ?

curd rice is healthy. it is the last food that is consumed when you have a lunch in south indian homes.

  • curd is rich in proteins, calcium, good fats, minerals and thus excellent for vegetarians.
  • the friendly probiotic bacteria present in the curd help in digestion.
  • curd reduces bloating, constipation and diarrhoea.
  • curd rice also helps in reducing stress and anxiety.

tips for making curd rice

  1. you can fry ginger and curry leaves while tempering if you want.
  2. i suggest to use homemade curd. homemade curd has a totally different flavor and taste as compared to store brought curd. when making recipes where curd is the main ingredient, then do try to use homemade curd.
  3. use fresh curd, but if the curd is slightly sour, then you can add some more milk.
  4. curd and milk proportion can be adjusted to suit your taste. you can skip milk also if you want.
  5. to avoid the curd rice from turning sour during summers, milk is added.
  6. green chillies and ginger can be skipped for small kids.
  7. you can add cashews too.
  8. almond yogurt, coconut milk yogurt or cashew yogurt can be used instead of dairy curd.
  9. you can also add raw mango pieces.

curd rice can be just had plain or can be served after a south indian meal.

if you are looking for more rice recipes then do check:

curd rice

4.78 from 9 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:5 mins
Total Time:20 mins
Course:main course,side dish
Cuisine:south indian,tamil nadu
Calories: 230kcal
Servings (change the number to scale):3
curd rice, thayir sadam
curd rice or thayir sadam is a popular south indian rice variety that is served with a south indian meal or south indian thali. this curd rice recipe is my go to method and one i often make as it is a favorite with my family. vegan yogurt made from cashew milk, almond milk or coconut milk can be used instead of dairy curd.

INGREDIENTS FOR curd rice

(1 CUP = 250 ML)

for cooking rice:

  • ½ cup regular rice OR 100 grams rice
  • 1.5 cups water for pressure cooking

other ingredients for curd rice

  • 1 cup fresh curd Or 250 grams curd (yogurt or dahi)
  • ¼ cup milk OR 62.5 ml milk
  • 1 green chilli chopped (hari mirch)
  • 1 teaspoon finely chopped ginger (adrak)
  • 1 teaspoon chopped curry leaves OR 4 to 5 curry leaves, chopped (kadi patta)
  • 1 tablespoon chopped coriander leaves (dhania patta)

for tempering curd rice

  • 1 tablespoon sesame oil (til ka tel)
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (husked and split black gram dal) - optional
  • 5 to 6 curry leaves - chopped or kept whole
  • teaspoon asafoetida (hing)

for garnish:

  • 1 to 2 tablespoons pomegranate arils - optional, sweet grapes can also be used instead
  • 1 tablespoon coriander leaves

HOW TO MAKE curd rice

cooking rice

  • rinse ½ cup rice a couple of times in water. then add the rice in a 2-litre pressure cooker.
  • add water. stir very well.
  • pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
  • when the pressure settles down on its own, remove the lid and check the doneness of rice. the rice has to be more softer than what we cook on a daily basis.
  • with a spoon or masher, mash the rice. close the cooker and allow the rice to become lukewarm or come at room temperature.

making curd rice

  • when the rice becomes lukewarm or comes at room temperature, add fresh curd and milk.
  • mix again very well and break lumps if any. you can either use the spoon or masher while breaking the lumps.
  • add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves.
  • instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
  • add salt. mix very well. keep aside.

tempering curd rice

  • heat a small pan or tadka pan and add sesame oil in it. you can use peanut oil or sunflower oil instead of sesame oil.
  • when the oil becomes hot, lower the flame. add mustard seeds.
  • let the mustard seeds crackle.
  • then add urad dal. urad dal is optional and can be skipped.
  • fry on a low flame stirring often till the urad dal becomes golden.
  • lastly add the add curry leaves and asafoetida. mix very well.
  • switch off the flame and immediately pour the tempering in the curd rice mixture. again mix very well.
  • serve south indian curd rice topped with a few coriander leaves or pomegranate arils or grapes. you can skip the fruits too and just serve curd rice plain. you can also serve with fried sun dried green chillies or south indian mango pickle

RECIPE VIDEO

NOTES

  • this curd rice recipe can be doubled or tripled. 
  • some grated carrots and or beetroot can also be added. note that beetroot will impart a pink color in the curd rice. 
  • pomegranate arils can be skipped. 
  • curd rice can be made with leftover rice or rice which has been precooked earlier. 
  • for small kids, you can skip the green chillies and ginger completely. 
  • use fresh curd or yogurt. 
  • for vegan curd rice, use coconut milk yogurt or cashew milk yogurt or almond milk yogurt. use vegan milk like thin coconut milk, cashew milk or almond milk.  
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cooking rice for curd rice recipe

1. rinse ½ cup rice a couple of times in water. use any variety of regular rice. i used sona masuri rice.

rice soaking in water

2. then add the rice in a 2-litre pressure cooker.

soaked rice added in a 3 litre pressure cooker

3. add 1.5 cups water and stir.

water added in the cooker

4. pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.

pressure cooking rice

5. when the pressure settles down on its own, remove the lid and check the doneness of rice. the rice has to be more softer than what we cook on a daily basis.

cooked rice

6. with a spoon or masher, mash the rice. close the cooker and allow the rice to cool down.

rice being mashed

7. take the mashed rice in a mixing bowl or you can even keep in the cooker if you want. cover and let the rice become lukewarm or let the cooked rice grains come to room temperature.

mashed rice

making curd rice

8. when the cooked rice become warm or comes to room temperature, add 1 cup fresh curd.

curd added to cooked rice

9. next add ¼ cup milk. the amount of milk that needs to be added will depend on the sourness in the curd. since i used fresh curd, i have added less milk. though you can increase the quantity as required. you can skip the milk too.

10. mix very well and break lumps if any. you can either use the spoon or masher while breaking the lumps. the consistency has to be slightly loose and not thick. if the consistency is thick, then you can add some more curd or milk.

mixing rice with curd and milk

11. add 1 teaspoon finely chopped ginger, 1 green chilli (chopped), 1 tablespoon chopped coriander leaves and 1 teaspoon finely chopped curry leaves. instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.

adding chopped coriander leaves, chopped green chillies, chopped curry leaves and chopped ginger in the curd rice mixture

12. add salt as per taste.

adding salt in curd rice mixture

13. mix very well. keep aside. check the taste and add more salt if required.

mixing the herbs and salt with curd rice mixture

making tempering for curd rice

14. heat a small pan or tadka pan and add 1 tablespoon sesame oil (gingelly oil) in it.

sesame oil (gingelly oil) being added in a small tadka pan

15. when the oil becomes hot, add ½ teaspoon mustard seeds.

adding mustard seeds

16. let the mustard seeds begin to crackle.

mustard seeds crackling in the hot sesame oil

17. when the mustard seeds begin to crackle, then add ½ teaspoon urad dal. heat a small pan or tadka pan and add sesame oil in it. you can use peanut oil or sunflower oil instead of sesame oil.

adding urad dal in the hot oil

18. stirring often fry the urad dal.

frying urad dal

19. let the urad dal become golden.

urad dal frying to a golden color

20. then add 5 to 6 curry leaves (chopped) and ⅛ teaspoon asafoetida (roughly 2 pinches of asafoetida). mix and switch off the flame.

adding curry leaves, asafoetida in the oil

21. immediately pour the tempering in the curd rice mixture.

tempering mixture poured on the rice

22. again mix very well. now the curd rice ready to be served.

mixing tempering with curd rice

23. while serving you can garnish curd rice with a few coriander leaves or pomegranate arils or grapes. you can skip the fruits too and just serve curd rice plain. serve curd rice with a side of appalam or pappadums. you can even serve with a south indian mango pickle or fried mor milagai (green chillies soaked in salt+curd solution and then sun dried). if not serving immediately, then you can keep at room temperature for a couple of hours and then refrigerate.

curd rice served in a wooden bowl on a dark grey black board. curd rice is garnished with chopped coriander leaves, some pomegranate arils and fried sun dried chilly.

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

  1. Hi Dassana. Awesome recipe for curd rice. I made today and everyone loved it. Thanks for sharing.5 stars

    • after preparing curd rice, you have to chill it, if you are not serving it immediately. since the curd will become more sour or can even get spoiled in the summer heat.

  2. Hi,what is masala elaichi?what is the difference between wheat rava and rice rava? Pls make mohanthal and dudhpak from Gujarati cuisine.

    • masala elaichi is the badi elaichi or the black cardamom. wheat rava is sooji and rice rava is idli rava. obviously wheat rava is made with wheat and rice rava is made from parboiled rice. will try to add these recipes. taken a note of.