Curd Rice, a traditional rice dish from South India states, made with steamed rice, curd/yogurt and topped with tempering of basic spices and curry leaves. It is a very light and simple lunch option especially for hot summers. It is also very popular in other states and known with different names.
Enjoy a bowl of thayir Sadam with pickle and papad when not in a mood to cook your regular meal or want to have something light and soothing for your digestive system.
What is Curd
Curd Rice also known as Dahi rice or yogurt rice is a popular in South and West India and known with different names. Nowadays due to it's cooling properties and ease of making, it is gaining popularity in North India also.
In Tamil Nadu, the dish is called thayir sadam or soru/ bagalabath. It is called tayire chore in Kerala. In Telangana and Andhra Pradesh, yogurt rice is known as perugannam/daddojanam. It is called mosaranna in Karnataka. In Rajasthan, the dish is known as auliya and in Gujarat it is popular as known as ghens. It is popularly called Dahi Bhat in Maharashtra.
Why should I try Curd Rice
It is one of the simplest and easy to make dish which we can make only a couple of minutes with very few ingredients
A good way to use leftover rice.
Contains curd which is a natural probiotic and good for digestion and gut health.
It is known to boost immunity and increases stamina.
Curd is rich in protein, calcium,
One of the best recipes for a light and cooling and easily digestible meal during harsh Indian summers.
Ingredients to make Curd Rice
Rice- You can use leftover rice or make a fresh batch of rice . Traditionally, small grain mushy, overcooked rice is used to make thayir sadam.
Curd- Fresh plain curd is used in the recipe. Don't use sour/old curd/yogurt.
Vegetables and Herbs- Usually no vegetables are added to make curd rice. But, you can add finely chopped Cucumber/Kheera, chopped/grated carrots and beetroot. Add finely chopped green chilies and ginger to enhance the flavor.
For tempering- Curry Leaves, Whole Red Chilli, Black Mustard Seeds/Rai, Curry Leaves, Roasted Chana Dal(Dalia)/Urad Dal.
Nuts- You can also add roasted peanuts or cashew nuts for the crunch.
Milk- it is optional, it makes curd rice more delicious.
How to cook Rice for Dahi Rice
Steamed rice is used to make curd rice. You can cook rice in whatever way convenient for you. Pressure cook/Instant Pot, open pan or in rice cooker.
Check my detailed post HERE on how to make Steamed Rice(in pan)
How to cook rice in Instant Pot - HERE
Cool rice completely before using in the recipe.
How to make Curd Rice/Thayir Sadam
Take cooked rice. You can use pre-cooked/leftover rice or make fresh rice. I use basmati rice in my cooking, so I have used this variety of rice. Traditionally small grain rice is used like sona masoori.
Finely chop vegetables like cucumber, carrots if you are using it. You can also grate carrots. Add grated beetroot to make beetroot curd rice. Beetroot will add nice red/pink color to the dish.
In a bowl, take rice, lightly mash it with hands.
Add curd, vegetables, chopped green chillies and ginger and salt.
Mix everything nicely. You can use hands to mix rice and curd.
Prepare tempering. Heat oil in tadka pan, add black mustard seeds, whole red chilli, curry leaves.
Cool the tempering and then add it to rice. Cover for few seconds for flavours to infuse.
Garnish with chopped coriander leaves, roasted peanuts/cashew nuts and pomegranate arils.
Tips to make perfect Thayir Sadam
When making fresh rice for the recipe, cool the rice completely before making curd.
Lightly mas rice and curd to give it a mushy texture.
Do not use sour curd.
Do not add hot tempering to curd rice, add it after cooling.
Serving Suggestions
Serve Yogurt Rice with pickle and papadums. You can also serve any dry veggie like beans poriyal, cabbage poriyal or simple jeera aloo/roasted potatoes.
You can also add chopped onions as are good for digestion during summers.
Pack it for lunchboxes for office and school.
It is also made and served as Prasad in temples.
Variations of Curd Rice
You can use cooked millets (like bajra/jowar), quinoa, brown rice or oats to make variations of curd rice, incase you want to avoid white rice in your diet.
FAQs
You can make curd rice a couple of hrs ahead of eating. Finish it on the same day. Many people like to keep it for 2-3 days, but we like freshly made curd rice.
IF you are refrigerating it, then you may add little curd to it before serving as the rice may thicken on refrigeration.
Also, avoid adding veggies if refrigerating, add fresh veggies just before serving.
Don't heat curd rice as the curd may coagulate and heating will spoil the taste and texture. It tastes best at room temperature.
Curd rice can be safely given to kids and toddlers. You can skip ginger and green chillies. Also, you can skip red chilli in tadka.
Recipe Card
Curd Rice/Thayir Sadam
Ingredients
- 1 cup Cooked Rice
- ¾ cup Plain curd/yogurt
- ¼ cup Milk boiled and cooled
- 2-3 tbsp Chopped Cucumber optional
- 2 tbsp Grated Carrot optional
- 1 tsp Ginger (chopped or grated)
- 1-2 Green Chillies finely chopped
- Salt as per taste
for Tempering
- 1 tbsp Coconut Oil/any plant oil
- ½ tsp Black Mustard Seeds / Rai
- 8-10 Curry Leaves
- 1 Dry Whole Red Chilli
- 1 tsp Urad Dal or Chana Dal
For Garnish
- Roasted Peanuts/Cashew nuts as required
- Pomegranate arils as required
- Chopped Coriander leaves as required
Instructions
- Take rice in a mixing bowl1 cup Cooked Rice
- Add curd, ginger, green chillies, cucumber, carrot and salt.¾ cup Plain curd/yogurt, ¼ cup Milk, 2-3 tbsp Chopped Cucumber, 2 tbsp Grated Carrot, 1 tsp Ginger (chopped or grated), 1-2 Green Chillies, Salt as per taste
- Mix nicely.
- Heat oil in tadka pan/small pan.1 tbsp Coconut Oil/any plant oil, ½ tsp Black Mustard Seeds /, 8-10 Curry Leaves, 1 Dry Whole Red Chilli, 1 tsp Urad Dal
- Add mustard seeds, when seeds crackle add curry leaves, dry red chilli, urad dal.
- Let the tadka cool a bit. Then, add to the curd rice.
- Cover the bowl for a few seconds.
- Lightly mix.
- Garnish with roasted peanuts/cashew nuts ,pomegranate arils, chopped coriander and serve.Roasted Peanuts/Cashew nuts, Pomegranate arils, Chopped Coriander leaves
Video
Do try this easy and so simple to make cooling Curd Rice or Yogurt rice. It is very light and refreshing lunch option during summers or when in a mood to give rest to your digestive system.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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Swati
Pratibha Chaudhary
Very healthy recipe, especially for summer.
Very nicely explained each and every step in detail.
Swati
Thank you so much for your feedback!!