Curd Rice Recipe | Thayir Sadam
Curd Rice Recipe is a quintessential South Indian Comfort Food made with cooked rice, curd or yogurt, ginger and tempered with curry leaves, mustard seeds and chilies. It is considered as one of the best summer foods and easy to digest meal for an upset stomach.
Servings 4 people
Equipment
- Pressure Cooker
Ingredients
- 1 cup Rice Ponni Rice or use any short grain rice variety
- 2 ½ cups Water For pressure cooking
- 2 cups Milk Read Notes Below
- 2 cups Fresh Thick Yogurt or Curd Read Notes Below
- 1 tblsp Ginger grated or finely chopped
- 2-3 Green chilies finely chopped
- Pink Salt or use regular table salt
For Tempering
- 1 tsp Mustard Seeds
- 1 tsp Chana Dal
- 3-4 Dry Red Chillies broken into 2 pieces
- 2 tsp Oil Use any neutral oil or Sesame oil
- A sprig of Curry leaves
- A pinch of Hing or Asafetida avoid this ingredient for GF Recipe
Instructions
- Rinse the rice couple of times and Pressure cook (1 cup rice = 2.5 cups of water) for 3-4 whistles or until the rice is soft.
- Once the rice is cooled, mash it gently using the back of your spoon.
- Add milk and mix well.
- Now add the yogurt or curd, grated ginger, green chilies, salt and mix well.
- Prepare for tempering by heating a small pan, add oil, mustard seeds, chana dal, whole red chilies.
- Once mustard crackles, add curry leaves and asafetida or hing. Switch off the stove and add the tempering to curd rice. Mix well and Serve.
Notes
Tips for Creamy Curd Rice (Ideal to pack for long distance travel)
Short Grain White Rice – Use Sona Masuri, Ponni, Kolam etc.
For a soft texture, creamy curd rice, the proportion of Rice to Water is 1: 2.5. The cooked rice should be mushy in texture and easily mashed with the back of your spoon.
I highly recommend using freshly cooked rice especially when packing for long distance travel. For regular use, you can make curd rice with leftover or day old rice too.
Leftover rice can turn dry, especially when stored in refrigerator. Splashing few drops of water and microwaving the rice helps in generating steam, thereby making the rice soft.
Rice can be substituted with Millets or Quinoa.
I would not recommend long grain aromatic rice for this recipe.
Milk should be at room temperature.
Never add hot milk with rice or Hot Rice with cooled milk. It might interfere with digestion. Both the ingredients (rice and milk) should be room temperature.
Fresh Thick Curd or Yogurt - Quantity of Curd depends on the below factors.
- If the Curd Rice is for immediate consumption – Please add equal portions of milk and curd.
- If the Curd Rice is for Travel, Add 2 ½ cups of milk and ½ cup of curd only.