Curd Rice Recipe: Mostly cooked in the summer season
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. Here is an easy recipe that will guide you step-by-step on how to make it!
INGREDIENTS OF CURD RICE
100 gm rice
1 1/2 cup water
250 gm yoghurt (curd)
1/4 cup milk
1 green chilli
1 teaspoon ginger
5 leaves curry leaves
1 tablespoon coriander leaves
1 tablespoon pomegranate seeds
HOW TO MAKE CURD RICE
Step 1 / 4 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 / 4 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 / 4 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 / 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.
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