Name: Sample Recipe Title
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 eggs, 100g chocolate, 1 cup flour

Curd Riceusually known as Thayir Sadam in Tamilis a staple and comforting South Indian dish recognized for its cool, tangy, and creamy texture. This quick-to-make yogurt rice is ready by mixing barely overcooked rice and yogurt with a tempering of spices and curry leaves.

Two Methods Of Making Curd Rice

Home Style: Every family has its personal model of curd rice. It could embrace greens like grated carrots, cucumber, or fruits corresponding to pomegranate arils. Some individuals like so as to add peanuts or cashews for crunch.
Temple Style: This model is easier, with minimal seasoning and no inexperienced chilies or ginger within the tempering. It’s ready in giant portions for distribution to devotees and, because it’s made for Naivedhyam, it usually doesn’t embrace greens.

What To Serve With Curd Rice?

Curd rice is usually served as a part of a meal in South Indian properties all year long. Due to its cooling properties, it’s excellent for summer season days.
Many get pleasure from it with a aspect of pickle, podi, and papad.
At residence, we love pairing curd rice with potato frymaking a filling but mild meal for summer season. You may select another vegetable stir-fry dish.

Ingredient Notes

Here is the pic of the elements you’ll must make curd rice recipe. All of them are very primary and staple Indian pantry elements.

Rice: I favor sona masoori rice, however any native selection works. Rice needs to be barely over-cooked to a mashable texture, because it hardens barely after including yogurt.

TIP: You can exchange rice with millet or quinoa for a more healthy choice.

Milk or Water: Adjusts the consistency of the curd rice.

Milk: Ideal for lunchbox or picnic meals to stop yogurt from turning bitter. Temples use milk as they provide the dish all through the day.
Water: Use if consuming the dish instantly.

Yogurt (Curd): Use contemporary (not-sour) yogurt. Full-fat yogurt provides a creamier texture, however low-fat or fat-free yogurt works too.
– If utilizing Greek yogurt, add extra water or milk to regulate the consistency.

Tempering: Made from mustard seeds, urad dal, cumin seeds, hing, ginger, inexperienced chili, and curry leaves. Adjust the quantity or skip the inexperienced chilies for small youngsters.

Step By Step With Tips

Full directions are within the recipe card on the finish of the submit. This is simply the overview and notes on make curd rice?

1) Cook Rice & Cool To Room Temperature:

Wash and strain cook dinner the rice to virtually mushy stage. For that you just’ll want so as to add little extra water than your common rice cooking. I favor to make use of Instant pot (PIP – pot-In-Pot) technique to cook dinner rice. However, you should utilize conventional stovetop strain cooker as effectively.

Make positive that rice has cooled all the way down to room temperature earlier than including yogurt. So switch cooked rice to a bowl.

Why Cooled Rice?
– Yogurt could curdle if added into piping scorching rice.
– Temperature variations can shock the rice, inflicting the grains to show onerous.
– It will thicken because it cools and also you’ll unfastened the proper curd rice consistency.

2) Mix Cooled Rice With Yogurt:

Add yogurt and salt to the cooled rice and blend effectively.

Consistency: Depending on the what yogurt you’re utilizing, you could want to regulate the consistency by including water or milk. E.g. Store purchased yogurt has thick consistency then do-it-yourself. If so alter the quantity of water/milk. If utilizing greek yogurt you then’ll want extra liquid.

3) Make Tempering:

Make tempering of mustard seeds, urad dal, cumin seeds, ginger, chili, hing and curry leaves.

4) Add Tempering & Toppings:

Immediately pour this tempering over the curd rice and blend. I’ve not including anything and stored it plain.

Topping or Mix-in Options:

Vegetables: Grated cucumber, carrot.
Fruits: Pomegranate, diced grapes, or chopped/grated inexperienced mangoes.
Herbs: Finely chopped cilantro, or mint.
Nuts: Roast the peanuts or cashews in tempering and add.

Check Out Other South Indian Rice Dishes

Did you do this recipe? I’d love to listen to about it! Leave a evaluate in the comment section under. If you’re sharing it in your Instagram then don’t neglect to tag me @spice.up.the.curry

Curd Rice (Thayir Sadam, Indian Yogurt Rice)

Curd Rice, usually known as Thayir Sadam in Tamil, is a staple and comforting South Indian dish recognized for its cool, tangy, and creamy texture. Serve this Indian yogurt rice with pickle or podi or a aspect of potato fry and papad to make a filling but mild to abdomen meal for summer season days.

Kanan

US measuring cups are used (1 cup = 240 ml)

Cook ModePrevent your display from going darkish

½ cup Sona Masoori Rice, or your selection of any rice, millet, or quinoa
2 cups Water, to cook dinner rice
1 ⅔ cups Yogurt (curd or dahi), Full-fat
1 teaspoon Salt, or to style
½ cup Milk, or water (elective, added to regulate the consistency)

For Tempering:

1 tablespoon Oil
½ teaspoon Mustard seeds
½ teaspoon Urad dal (cut up, skinless black gram)
½ teaspoon Cumin seeds
½ teaspoon Ginger, minced
1 Green chili, finely chopped
¼ teaspoon Hing (Asafoetida)
8-10 Curry leaves

Cook Rice:

Take rice in a colander or strainer and wash below operating chilly water till water runs clear. Or rinse them 2-3 occasions in a bowl till the water will not be cloudy anymore.
Instant I can: Take rice within the immediate pot insert, add water, and canopy. Add round 1 inch of water to the moment pot liner, place a rack, and place the rice container on the rack. Cover with a lid, maintain the valve to a sealing place. Cook on handbook (excessive strain) for 12 minutes. Let the strain launch naturally, open the lid as soon as the pin drops.Stovetop Pressure Cooker: Cook for 5-6 whistles on medium warmth.
Transfer the cooked rice to a bowl and let it cool to room temperature. The rice needs to be gentle and virtually mushy.

Mix With Yogurt:

Once cooled, add yogurt and salt to the rice. Mix effectively.
If the combination feels too thick, alter the consistency by including milk or water.

Make Tempering:

Heat oil in a small tadka pan. Add mustard seeds and wait until they splutter.
Add urad dal and cumin seeds. Wait for them to sizzle and alter shade barely.
Add minced ginger and finely chopped inexperienced chili. Sauté briefly.
Add hing and curry leaves.
Immediately pour this tempering over the curd rice and blend.

It is essential to let the rice quiet down earlier than including yogurt. Why? There are few causes.

Yogurt could curdle if added into piping scorching rice.
Temperature distinction will give shock the rice and rice grains turns onerous.
It will thicken because it cools and also you’ll unfastened the proper curd rice consistency.

Always use contemporary (not-sour) yogurt to get the perfect taste.