Simple Curd Rice Recipe | Thayir Sadam

Jump to Recipe

Summer is almost knocking at our doors now, and what better way to beat the summer heat than with the food that we consume? Curd rice is a South Indian rice dish that is great for this purpose. It is light on the stomach, and full of probiotics, so great for your gut, and above all, it is soothing and cool comfort food for summer. In the winter and monsoon, it is typically consumed with a tadka or tempering, but in the summer, it is eaten with cucumber salad. You can also enjoy it with papad, pickle, podi, or pomegranate seeds. I love to eat curd rice after a moderately sized meal as it settles the stomach perfectly. So let me share this simple curd rice recipe that tastes like heaven!

Curd rice is an ancient South Indian recipe, it is a simple dish like lemon rice or kitchari. It is also known as Thayir sadam in Tamil and Daddojanam in Telugu. This is a simple recipe in which pre-cooked mushy rice is mixed with yogurt, but each family has their own way of enjoying it. It is often a common food used as a prasadam or an offering to the gods, in Hindu temples. However, generally, the curd rice made for prasadam and homes is a bit different. Curd is homemade Indian homemade thick yogurt, but you can also replace it with store-bought yogurt. This is a gluten-free recipe if you skip asafoetida, and you can also make it vegan by using a plant-based yogurt instead of curd. The possibilities are endless, and the choice is yours so let us make this comfort food together.

Ingredients For Simple Curd Rice Recipe

Rice

Short-grain or long-grain rice is the base ingredient of this recipe. It provides the bulk of the dish and contributes to the texture of the final product. Short-grain rice tends to be more starchy and sticky than other types of rice, which helps to create a creamy consistency in the curd rice. Long grain rice like basmati rice will have a looser consistency. It all depends on your preference.

Water

Water is needed to cook the rice and create a porridge-like consistency when combined with the curd and milk.

Dairy

The curd is the main flavoring agent in this recipe. It provides a tangy, slightly sour taste that complements the mildness of the rice. It also contributes to the creamy texture of the dish. Milk or buttermilk is added to the recipe to create a smoother, creamier texture. It also helps to balance out the tanginess of the curd.

Salt

Salt is used to season and enhance the overall flavor of the dish.

Tarka ingredients

Oil is used to fry the other ingredients and adds richness to the dish. Other ingredients used in tempering include mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, red chili, and asafoetida. Mustard seeds are a common ingredient in Indian cooking and add a nutty, slightly bitter flavor to the dish. Cumin seeds are another common ingredient in Indian cooking and add a warm, earthy flavor. Udad dal and chana dal add a nutty, crunchy texture to the dish, while curry leaves add their distinct, aromatic flavor. The broken red chili adds a mild spiciness to the dish and asafoetida enhances the overall flavor of the dish. You can skip asafoetida if you want to make it gluten free.

Step By Step Recipe For Simple Curd Rice Recipe

To begin, rinse the short-grain rice in cold water until the water runs clear.

Next, place the rice and 3 cups of water in a pressure cooker and cook on high heat for up to 4 whistles.

Once the cooking is complete, remove the pressure cooker from heat and allow the pressure to come down naturally.

Once the pressure has subsided, carefully open the lid of the pressure cooker and use a masher to mash the rice until it becomes mushy.

Afterward, transfer half of the mushy rice to a separate bowl and add 1/2 cup of milk or buttermilk. Mix well and set aside for 5 minutes.

After 5 minutes, mix again and add 1 cup of curd and 1/2 tsp of salt. Mix well and set aside.

In a small pan, heat 1 tsp of oil on medium heat.

Once the oil is hot, add the mustard seeds, cumin seeds, udad dal, chana dal, curry leaves, broken red chili, and a pinch of asafoetida. Fry for a few seconds until the spices become fragrant.

Finally, pour the tarka over the curd rice and mix well.

To serve, enjoy the curd rice hot or cold!

Serving Suggestions

When it comes to serving the simple curd rice recipe, there are a few different options to choose from. Firstly, to add some freshness and color to the dish, consider garnishing it with fresh cilantro or chopped mint leaves. Additionally, for a bit of crunch and tanginess, you could serve it alongside some pickle, papad, maddur vada, or any spicy chutney. If you’re looking to create a more substantial meal, pair it with some crispy fried chicken or fish. Alternatively, serve it as a side dish with any Indian curry or dal for a complete meal along with lassi. To add a bit of texture, consider sprinkling some roasted peanuts or cashews on top. Finally, for a healthier option, serve it with some roasted vegetables or grilled tofu. Feel free to get creative and experiment with different flavors and textures to find the perfect pairing for your tastes.

Storage Suggestions

You can store curd rice, but I don’t recommend it. This is a dish high in probiotic value that should be eaten fresh every day. If you are intent on storing it, here is how. Allow the curd rice to cool down to room temperature before storing it. This will prevent any moisture buildup in the container, which can lead to bacterial growth. Next, transfer any leftover curd rice into an airtight container to keep it fresh for longer. To keep the curd rice safe to consume, it’s important to refrigerate it as soon as possible. Once in the fridge, You can eat the curd rice for up to 2-3 days. You can reheat it, but you should know that the probiotic value of the curd rice will be destroyed with reheating.

FAQs