Curd Rice, South Indian Curd Rice Recipe
by Tarla Dalal
- हिन्दी में पढ़ें (Curd Rice, South Indian Curd Rice Recipe in Hindi)
- ગુજરાતી માં વાંચો (Curd Rice, South Indian Curd Rice Recipe in Gujarati)
Added to 267 cookbooks
This recipe has been viewed 624550 times
In South India, the Kheer and mithai are served at the start of a meal. It is the Curd Rice that comes at the end, as a flavourful and soothing finish to a traditional spread.
At the same time, it is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma.
Many people consider Curd Rice to be the best dish to carry along to school, work or travel.
Easy to make, this wholesome dish is made by mixing rice with curds and tempering it with mustard and green chillies. Allow the rice to cool slightly before adding the curds, to avoid the curds from splitting.
Plain curd rice can be had accompanied with Lemon Pickle or Mango Pickle.
Enjoy how to make Curd Rice recipe with detailed step by step photos and video below.
- Combine the rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato masher.
- Add the curds and salt, mix well and keep aside.
- Heat the oil in a small broad non-stick pan add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds.
- Add green chillies and curry leaves and sauté on a medium flame for 30 seconds.
- Add the tempering to the prepared curd-rice mixture and mix well.
- Add the coriander and mix well.
- Serve the curd rice immediately or refrigerate for 1 hour and serve chilled.
Curd Rice/ South Indian Curd Rice Recipe Video by Tarla Dalal's Team
Curd Rice, South Indian Curd Rice Recipe recipe with step by step photos
Just like khichdi is to Gujarati, rajma chawal is to Punjabi, the curd rice is to South-Indians. Curd rice is also known as thayir saddam, dahi chawal and daddojanam. A very simple dish made using the most basic ingredients curd and rice with an authentic South-indian tempering does not take more than 15 minutes to cook. Here are some other South-Indian rice recipes that you may like:
To make the traditional curd rice recipe, we will first cook the rice. While you can cook the chawal in a pressure cooker, we have here cooked them in a pan. First, wash around ¾ cup of rice thoroughly until the water is clear.
Soak in enough water for 30 minutes. Soaking helps in reducing the overall cooking time.
Drain the rice and keep aside.
Boil a vesselful of water.
Add 1 tbsp of oil. Oil coats the rice grain which prevents the rice grain from sticking to each other while cooking.
Also, add salt to taste.
Add the rice to the boiling water.
Cook till the rice is cooked, stirring once or twice in between. This would take around 10 to 12 minutes on a medium flame.
Pour into a colander and let the water drain out.
Spread the rice on a plate and let it cool. Apart from rice, you can also make daddojanam with brown rice, rolled oats, millets, etc. It is necessary to cool the rice completely before the addition of curd, so as to prevent the separation of whey when packed for lunch box.
For preparing Curd Rice (thayir saddam), transfer the rice to a deep bowl.
Add 2 tbsp of water. Many people even add little milk for a flowy consistency, it is totally optional.
Combine together and mash it lightly using a potato masher. If the rice isn’t mashed well, the grains will turn hard on addition of curd.
Add the curd. You can refer our detailed recipe with step by step photos to prepare homemade curd. It is advisable to use fresh curd, but if your curd is little sour then add milk.
Also, add salt, mix well and keep aside. Be cautious while adding salt because we even added salt while preparing the rice.
Heat the remaining 1 tbsp of oil in a small broad non-stick pan.
Once the oil is hot, add the mustard seeds.
Add the urad dal and sauté on a medium flame for 30 seconds or till it is golden brown.
Add green chillies. Also, you can toss in any vegetables of your choice to make it more nutritious and colorful.
Add the curry leaves and sauté on a medium flame for 30 seconds.
Add the tadka to the prepared curd-rice mixture
Mix well so that the tempering has spread evenly.
Add the coriander to South Indian Curd Rice ( Dahi Chawal). You can even top with pomegranate seeds and fried cashew nuts to give it a nice bite.
Mix well and your Curd Rice (South Indian Curd Rice) is ready!
Serve the Curd Rice immediately or refrigerate for 1 hour and serve chilled. You can enjoy South Indian Curd Rice as it is or with a side of spicy mango pickle, podi and pappadum.
Glance through our vast section of traditional South-Indian recipes from breakfast to dessert to learn some more delicacies
Soft Curd Rice for Senior Citizens. Soft, easy to chew food is what elderly people always aim at . This Curd Rice is a perfect example for this comfort food. It’s a one dish meal which to fulfill their energy requirements at one go. Curd is a rich source of protein (8.5 mg) and calcium (272.1 mg) – the 2 nutrients required for bone strength. Moreover, it’s probiotic and quite healthy for the gut.
You can accompany it with a salad to add on some amount of fiber also. See our other senior citizens easy to chew and senior citizen easy to swallow.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.