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.
There are many ways curd rice is made. I usually make it 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 tempering of spices is added on the curd rice which makes it 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.
- 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.
- 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.
- Curd is Heavy to digest.
- With curd, it is better to have curd which is Well set and fresh. avoid having curd which has become too sour.
- Best to use homemade curd – for this curd rice recipe and also when making any dish with curd.
- Avoid having curd in the night As it increases mucus.
- Do not heat curd as it destroys the friendly bacteria present in it.
- In summers when making curd rice, Add buttermilk instead of curd.
- Avoid having curd rice in summers.
Is curd rice healthy ?
Curd rice is healthy. It is the last food that is consumed when you have 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 the digestion.
- Curd reduces bloating, constipation and diarrhoea.
- It also helps in reducing stress and anxiety.
Tips for making curd rice
- You can fry ginger and curry leaves while tempering if you want.
- I suggest using homemade curd. Homemade curd has a totally different flavor and taste as compared to the store brought curd. When making recipes where curd is the main ingredient, then do try to use homemade curd.
- Use fresh curd, but if the curd is slightly sour, then you can add some more milk.
- Curd and milk proportion can be adjusted to suit your taste. You can skip milk also if you want.
- To avoid the curd rice from turning sour during summers, milk is added.
- Green chillies and ginger can be skipped for small kids.
- You can add cashews too.
- Almond yogurt, coconut milk yogurt or cashew yogurt can be used instead of dairy curd.
- You can also add raw mango pieces.
Curd rice can be just had plain or can be served after a South Indian meal.
How to make curd rice
1. Rinse ½ cup rice a couple of times in water. Use any variety of regular rice. I used sona masuri rice.
2. Then add the rice in a 2-litre pressure cooker.
3. Add 1.5 cups water and stir.
4. Pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
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.
6. With a spoon or masher, mash the rice. Close the cooker and allow the rice to cool down.
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.
Making curd rice
8. When the cooked rice become warm or comes to room temperature, add 1 cup fresh curd.
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.
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.
12. Add salt as per taste.
13. Mix very well. Keep aside. Check the taste and add more salt if required.
Tempering for curd rice
14. Heat a small pan or tadka pan and add 1 tablespoon sesame oil (gingelly oil) in it.
15. When the oil becomes hot, add ½ teaspoon mustard seeds.
16. Let the mustard seeds begin to crackle.
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.
18. Stirring often fry the urad dal.
19. Let the urad dal become golden.
20. Then add 5 to 6 curry leaves (chopped) and ⅛ teaspoon asafoetida (roughly 2 pinches of asafoetida). Mix and switch off the flame.
21. Immediately pour the tempering in the curd rice mixture.
22. Again mix very well. Now the curd rice ready to be served.
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.
More rice recipes
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
for cooking rice
- ½ cup regular rice or 100 grams rice
- 1.5 cups water for pressure cooking
- 1 cup Curd or 250 grams curd (yogurt)
- ¼ cup milk or 62.5 ml milk
- 1 green chilli chopped
- 1 teaspoon finely chopped ginger
- 1 teaspoon chopped curry leaves or 4 to 5 curry leaves, chopped
- 1 tablespoon chopped coriander leaves
- 1 tablespoon sesame oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (husked and split black gram dal) - optional
- 5 to 6 curry leaves - chopped or kept whole
- ⅛ teaspoon asafoetida (hing)
- 1 to 2 tablespoons pomegranate arils - optional, sweet grapes can also be used instead
- 1 tablespoon coriander leaves
- 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
- 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.