Curd Rice Recipe: An easy-to-make rice recipe that you can easily prepare at home

Considered a pure and hearty meal, many people eat Curd Rice as their comfort food. In the south, this rice recipe is also known as 'Thayir Saddam' or 'Daddojanam' and is enjoyed with pickle and papadum.

Mostly cooked in the summer season, Curd Rice is also made as part of bhog in temples and then distributed as a prasadam. This is an easy-to-make rice recipe that you can easily prepare at home.

Whenever you don't want to make an elaborate meal and want something light and tasty, Curd Rice is one of the best options you can try at home. Like many other rice dishes, curd rice is very easy to make and takes less than half an hour to prepare.

Curd rice is healthy and is made with selected spices that bring the traditional South Indian flavour to it. 

Ingredients of Curd Rice

2 Servings

100 gm rice

250 gm yoghurt (curd)

1 green chilli

5 leaves curry leaves

1 tablespoon pomegranate seeds

1 1/2 cup water

1/4 cup milk

1 teaspoon ginger

1 tablespoon coriander leaves

For Tempering

1 tablespoon sunflower oil

1/2 teaspoon urad dal

5 leaves curry leaves

1/2 teaspoon mustard seeds

1/8 teaspoon asafoetida

How to make Curd Rice

Step 1 Cook rice and mash it

Wash rice in water and add it to a pressure cooker. Add water and pressure cook for 5-6 whistles or 8 to 9 minutes. Remove from heat and let the steam release naturally. Open the lid and check if the rice is cooked. It has to be softer than it usually is. With a masher or spoon, mash the rice, close the lid and let the rice cool down to room temperature.

Step 2 Make curd rice

When the rice is lukewarm and at room temperature, mix in curd and milk. Mix well so that there are no lumps. Add finely chopped ginger, finely chopped curry leaves, chopped green chillies and chopped coriander leaves. Add salt and mix well.

Step 3 Prepare the tempering

Heat sunflower oil in a small pan and when the oil becomes hot, lower the flame. Add mustard seeds and when they start to crackle and then add curry leaves and asafoetida. Mix well.

Step 4 Pour the tempering and serve

Switch off the flame and pour the tempering over curd rice and mix well. Garnish with pomegranate arils and serve.