Curd Rice

(5 customer reviews)

₦63,122.40

Category:

Description

Experience the epitome of comfort and simplicity with our Curd Rice recipe, a soul-soothing dish that hails from the heart of South India. Known as “Thayir Sadam” in Tamil, this dish effortlessly marries the cooling properties of yogurt with the subtle warmth of rice, creating a creamy and refreshing ensemble that’s perfect for any occasion. Join us as we guide you through the steps to prepare this quintessential dish that promises not just a delightful meal but a journey into the heart of traditional South Indian cuisine.

Ingredients

  • Cooked Rice: 2 cups (preferably cooled, leftover rice)
  • Curd (Yogurt): 1 cup (well-whisked)
  • Milk: 1/4 cup
  • Water: 1/4 cup (adjust for desired consistency)
  • Ginger: 1 teaspoon (finely grated)
  • Green Chilies: 2 (finely chopped)
  • Curry Leaves: 8-10 leaves
  • Mustard Seeds: 1 teaspoon
  • Urad Dal (Split Black Gram): 1 teaspoon
  • Chana Dal (Split Bengal Gram): 1 teaspoon
  • Asafoetida (Hing): 1/4 teaspoon
  • Cashews: 2 tablespoons (optional, for crunch)
  • Salt: To taste
  • Ghee (Clarified Butter): 1 tablespoon (for tempering)
  • Fresh Coriander Leaves: For garnish

Instructions

  1. Preparation:
    • If you don’t have leftover rice, cook rice and allow it to cool. Ensure the grains are separate.
  2. Whisking the Curd:
    • In a large bowl, whisk the curd until it’s smooth and creamy.
  3. Combining Rice and Curd:
    • Add the cooked and cooled rice to the bowl of whisked curd. Mix gently to ensure the rice is well-coated with the curd.
  4. Adding Milk and Water:
    • Pour in the milk and water, adjusting the quantity to achieve the desired creamy consistency. Mix well.
  5. Tempering:
    • In a small pan, heat the ghee. Add mustard seeds and let them splutter.
    • Add urad dal, chana dal, and cashews (if using). Sauté until they turn golden brown.
  6. Aromatic Touch:
    • Add finely grated ginger, finely chopped green chilies, curry leaves, and asafoetida. Sauté briefly releases their flavors.
  7. Incorporating the Tempering:
    • Pour the tempering mixture into the bowl of curd and rice. Mix thoroughly.
  8. Seasoning:
    • Sprinkle salt according to taste and mix well. Adjust the salt levels if needed.
  9. Resting Period:
    • Allow the Curd Rice to rest for a few minutes, allowing the flavors to meld.
  10. Garnish:
    • Garnish the Curd Rice with fresh coriander leaves for a burst of color and added freshness.
  11. Serve Cool:
    • Serve the Curd Rice cool, either as a standalone dish or as a refreshing accompaniment to spicy curries or pickles.

5 reviews for Curd Rice

  1. Ali –

    For a dish so simple, this Curd Rice is surprisingly filling. It’s become my preferred option for a quick, nutritious meal. The probiotics in yogurt coupled with the comfort of rice make it a wholesome and satisfying choice.

  2. Esther –

    The tempering in this Curd Rice is a game-changer! The mustard seeds, curry leaves, and hing add a burst of flavor that elevates the dish. The balance of textures and tastes makes it a standout recipe.

  3. Fatima –

    What I appreciate most about this Curd Rice recipe is its versatility. It’s not just a side dish; it’s a canvas for creativity. I often add my favorite herbs or veggies to make it even more special. A simple yet incredibly satisfying dish.

  4. John –

    I love how refreshing and light this Curd Rice is. The combination of yogurt, rice, and the tempering creates a harmonious blend of flavors. It’s a cooling dish that’s perfect for hot days or as a side to spice-laden meals.

  5. Aisha –

    This Curd Rice recipe is the epitome of creamy comfort! The texture is just perfect, and the balance of flavors is spot on. It’s my go-to dish when I need something soothing and delicious.

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