Curd Rice

A popular Yogurt Rice dish of South India that is even offered as Prasadam to devotees in several south Indian temples. It can be easily prepared by just combining whisked curd and leftover mashed rice plus some dry fruits. Furthermore, before serving it is tempered with urad dal, mustard seeds, and red chili and garnished with fresh coriander leaves.

In addition to its simple taste, there are several other reasons why it has to be included in our daily diet. Firstly, curd rice is very effective for digestion and to beat the heat of spicy masala. If you may have noticed, after a heavy spice meal, lunch or dinner is finished with curd rice on most occasions’ feasts & celebrations. Secondly, it is rich in calcium and protein which eventually improves the immunity and defines mechanism of the body. Lastly, for those who are lactose intolerant, curd is a healthy alternative instead of milk and its health benefits. Curd or Yoghurt converts lactose present in milk to lactic acid and hence can be easily digestible.

History

It is a popular simple and healthy rice and yogurt-based meal recipe known for its cooling and health benefits. In other words, South Indian Curd Rice or Thayir Sadam Rice is a traditional dish made by mixing cooked rice with creamy and sour yogurt with additional spices and herbs. It is generally served after a spicy meal to lower the body temperature which internally helps the digestion and human gut. In addition, it can also be a popular choice, especially during the summer or hot season..

Summarised Preparation

Firstly, take 5 cups cooked rice and mash slightly. if the rice is cooked freshly, it is easier to mash. if you are using leftover rice, then I recommend mashing with your hand. Add 2 cup curd, 2 tbsp cream and ¾ tsp salt. Mix well making sure everything is well combined. You can see the consistency is thick, so add ¾ cup milk and mix adjusting the consistency as required. Now add 2 chilli, 1 inch ginger, 2 tbsp coriander and mix well. Further, in a tadka pan heat 2 tbsp oil. Add 1 tsp chana da, 1 tsp urad dal, 1 tsp mustard, 1 tsp cumin, 2 tbsp cashew, 2 tbsp raisins, a few curry leaves, 1 dried red chilli and pinch Hing. Splutter the tempering and pour over the curd rice.

Also, add 4 tbsp pomegranate and mix well.

Finally, enjoy curd rice recipe with pickle and papad

Ingredients

• 5 cup cooked rice

• 2 cup curd

• 2 tbsp cream

• ¾ tsp salt

• ¾ cup milk

• 2 chillies, chopped

• 1 inch ginger, grated

• 2 tbsp coriander, chopped

• 2 tbsp oil

• 1 tsp chana da

• 1 tsp urad dal

• 1 tsp mustard

• 1 tsp cumin

• 2 tbsp cashew

• 2 tbsp raisins

• few curry leaves

• 1 dried red chilli

• pinch Hing

• 4 tbsp pomegranate