Curd Rice

This Curd Rice is full of probiotic goodness. Tempered with mustard seeds, lentils, asafoetida, ginger and fresh curry leaves. Season with salt and fresh green chillies(optional) to taste.This is a perfect comforting meal for hot & muggy days like now.

Curd Rice has regional names to address like dahi rice ( in hindi), daddojanam ( in Tamil) and Thayer sadam ( Kannada).

This recipe originally hails from southern regions of India. It is offered in temple as prasaadam. Wonderful baby food during hot season. Literature narrates it’s digestive goodness. Traditionally eaten after main meal.

I personally prefer slightly over cooked rice which delivers a broken wheat like texture. My curd is a bit sour & I rest it for few minutes after tempering in an earthen dish, brings in amazing flava.

Finish with some gorgeous pearls of pomegranate. Another tasty tip is to add some buttermilk if you prefer.
Add herbs, fruits, veggies,nuts or raisins to your taste.

Curd Rice

Pooja Yadav

Curd Rice has regional names to address like dahi rice ( in hindi), daddojanam ( in Tamil) and Thayer sadam ( Kannada). This recipe originally hails from southern regions of India. It is offered in temple as prasaadam. Wonderful baby food during hot season. Literature narrates it’s digestive goodness. Traditionally eaten after main meal.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 3 mins

Total Time 18 mins

Servings 2

Ingredients

  

• 16 tbsp fresh curd or yoghurt
• 300 gm cooked rice
• 1 tsp finely chopped coriander
• 1 small green chilli de-seeded & chopped, optional
• Salt to taste

For Tempering

• 1 tbsp cooking oil
• 1 tsp finely chopped ginger
• ½ tsp mustard seeds
• ½ tsp chana lentil
• ½ tsp urad lentil
• 6-7 curry leaves
• pinch of asafoetida

Garnish variations

• 1 to 2 tbsp fruits; grapes, pomegranate arils, chopped mango apricots, melon or berries;optional
• 1 -2 tsp fresh herbs; few strings of coriander leaves; optional
• 1-2 tsp finely grated veggies; carrots, cucumber,cabbage, radish or spinach; optional
• 1-2 tsp boiled & diced potatoes, roasted & chopped forest of cauliflower or broccoli.
• 1-2 tsp nuts & raisins to you taste, optional
• Relish with poppadoms. Sauté sliced aubergine seasoned with chaat masala, salt & pepper act as a great accompaniment with curd rice.

Instructions

 

• In big mixing bowl, add yoghurt to the cooled down cooked rice. Stir well until combined. Add chopped coriander, green chillies & salt to taste.
• Add the garnish ingredients to your choice, taste to adjust salt at this stage.

Tempering

• In a small tempering bowl, heat oil throw in mustard seeds. When they begin to splutter, add lentils.Finally ginger and curry leaves.
• When the curry leaves turn crisp, add pinch of asafoetida and turn off heat.
• Pour the tempering to the curd rice and mix. Cover with lid, rest for few minutes before serving.
• Garnish with pomegranate pearls. Your Curd Rice is ready to dive in.

Notes

Mix the yoghurt when the cooked rice is cooled down.

Be free to pick tempering oil to your, have used olive and sesame on different occasions, worked well.

Be free to pick the rice type( brown, white, polished, unpolished) to your choice.

Variations; vegan lifestyle can opt for plant based yoghurt.

Skip nuts for any allergies.