Curd rice is easy to make , tasty south Indian dish where cooked rice is mixed with yogurt, herbs, assorted fruits along with final tempering. Great for summers and best way to use left over rice . It is very easy to make ,light on stomach , tastes delicious and also gets ready under 5 minutes.
Other South Indian recipes that are considered as best side dish for curd rice are - Bisi Bele Bath , Chitranna , Puliyogare , Mavinkayi Chitranna and Vangibath.
About this recipe
This recipe is simple and takes less than 5 minutes to make this provided there is left over rice. It is aa humble rice recipe from South India.
Hailing from South India , this dish is regular in my house as we find it be one of the most comfortable food. It's very easy to make and is very light on stomach.
To make this curd rice with fruits , cooked rice is mixed with fresh curds , assorted fruits and then basic tempering is done .
Though India has diversified food culture , this curd rice is common across India and is called by different names . Thayir Sadam in Tamil , Oggrane Mosranna in Kannada , Dahi Bhat in Marathi , Daddojanam in Telugu and Dahi Chawal in Hindi are few diffrent names across India .
This post shares a temple style curd rice without any onion or garlic in it. Curd rice with pomegranate or/and grapes , is upto one's choice.
Curd rice is very light on stomach and easy to digest. It cools the body and helps in maintaining internal body temperature hence it's good to consume during summers.
The probiotic nature of homemade curds helps in the growth good gut bacteria which aids in digestion just like Rice Kanji . Yogurt is rich in antioxidants and helps the body fight against infection.
Eating curd rice in small portion, everyday for lunch will certainely help to improve gut health and improves digestion.
You should try thi recipe as it is
- Quick and easy
- Healthy
- Best summer meal
- Improves digestion
Ingredients
To make a best curd rice recipe , 2 main ingredients include yogurt and rice . Rest other ingredients are used to make yogurt rice more tasty .
Yogurt – You can use either homemade curds or store-bought yogurt to make this recipe. Just make sure yogurt is fresh and not sour . Incase if curd is sour, then rice won’t taste good.
Rice – Leftover rice works well for this recipe. Make sure to add little water and mash such that rice turns mushy. But If you are making fresh rice, make sure to over cook and completely cool down before procedding to the recipe.
Milk – Adding milk helps to balance out the flavour of curd rice. Once after making curd rice if you feel its too thick then add little milk to thin it out.
Fresh Coconut - Freshly grated coconut in curd rice tastes real good. This one ingredient makes South Indian curd rice recipe to stand out from other variations .
Herbs - Green Chillies , Ginger and finely chopped coriander leaves adds freshness and flavours to curd rice . Optional ingredient - You can use ¼ cup grated carrot in your curd rice if you wish.
For Tempering – For any South Indian style tempering / tadka , all you need is cooking oil , mustard seeds, cumin seeds , curry leaves, chana dal , urad dal and dry red chilies. For cooking oil , you can choose either coconut oil , sesame oil or mustard oil. I personally love mustard oil in this tempering but in authentic recipe it's either sesame oil or coconut oil is used.
Fruits – Addition of grapes and pomegranates adds sweet and crunch taste , it's highly recommended a it tastes delicious.
Optional Add on's – Feal free to add cashews , raisins and onions into tempering and pour over the prepared rice.
Tips
If you are cooking rice freshly , then over cook rice and make it mushy . If you are using left over rice then make sure to add little water and mash rice well so that it turns mushy.
Rice should be completely cold before mixing with curds . As it rice tends to absorb water content and becomes thick . So just before serving be sure to thin it out with little milk and curds .
This recipe tends to get sour when kept at room temperature. Hence adding a little milk while making curd rice will save them from turning sour.
Yogurt has slight acidic nature and it might cause heartburn to some. If you are prone to acidity, then avoid eating it.
You can eat it any time of the day, but avoid eating it at night if you are prone to cold and cough.
If not rice, you can also use Poha, Broken Wheat, Quinoa or Millets to make this dish. With poha , it's called Gopalkala .
Watch video
How to do Curd rice
In a large mixing bowl , take 2 cups of cooked rice. Add ¼ cup water and mash until it turns mushy.
Into this add thick curds (yogurt ) and milk , mix well.
Now add chopped green chillies, grated ginger , chopped coriander leaves , salt to taste and mix.
Add assorted fruits and grated fresh coconut mix well , set aside.
For Tempering ( curd rice tadka )
In a tempering pan / tadka pan , heat oil . Add mustard seeds , when it starts to pops , add cumin seeds , chana dal , urad dal and fry until dal turns golden in colour.
Add pinch of hing / asafoetida , curry leaves , dry red chilli .Once curry leaves turn crisps , turn off the stove
Pour tempering over prepared rice, mix well and serve .
Note -If you find curd rice has thickened . thin out by adding a part of milk and curds . Adjust salt as required.
Recipe Card
Curd Rice Recipe
Ingredients
- 2 cups cooked rice
- ¼ cup water
- 1.5 cups fresh thick curds
- ½ cup milk
- 1 green chilli - finely chopped
- ½ teaspoon ginger - grated
- 3 tablespoon fresh coconut grated
- ½ cup grapes
- 4 tablespoon pomegranate arils
- Salt to taste
For Tempering
- 1.5 tablespoon cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon chana dal
- ½ tablespoon urad dal
- 1 pinch Asafoetida
- 2 sprigs curry leaves
- 1 dry red chilly
Instructions
- In a large mixing bowl , take 2 cups of cooked rice. Add ¼ cup water and mash until it turns mushy.
- Into this add thick curds , milk , chopped green chillies, grated ginger , chopped coriander leaves , salt to taste and mix well.
- Add assorted fruits and grated fresh coconut mix well , set aside.
For tempering
- In a tempering pan / tadka pan , heat oil . Add mustard seeds , when it starts to pops , add cumin seeds , chana dal , urad dal and fry until dal turns golden in colour.
- Add pinch of hing / asafoetida , curry leaves , dry red chilli .Once curry leaves turn crisps , turn off the stove
- Pour tempering over prepared curd rice, mix well and serve . Adjust salt as required.
Video
Notes
- While serving , If you find curd rice has thickened then thin out by adding a part of milk and curds.
- Adding completely cooled rice and mashing it well with water is important such that rice turns mushy. This helps curd rice to retain its consistency for long time.
FAQ's
How to store left over curd rice ?
You can store in air tight container in fridge only ( No freezing ). It stays good for a day only. Just before serving , make sure to thin out with a part of milk and curds , adjust salt and serve.
Anonymous
Thanks for the detailed recipe, I made this and everyone at home loved it so much .I followed the same recipe , I didn't add anything extra or little, taste and consistency of curd rice was perfect.Thank you
Muktha
Thanks