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    You are here: Home / RandomPosts / Curd Rice Recipe

    Curd Rice Recipe

    Last Updated On: Jun 4, 2024 by Sharmilee J

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    Jump to Recipe Jump to Video Print Recipe

    Curd Rice also known as thayir sadham is a comforting South Indian rice meal. Curd Rice also known as yogurt rice is made by mixing cooked rice with thick curd & tempered spices. It is also known as Perugu Annam or Daddojanam in other parts of India. Follow the step by step pictures and video to make perfect Curd Rice Recipe.

    curd rice served with various toppings

    Curd Rice is always a part of the menu in get together or parties. It is an important variety rice meal that is part of for Valaikappu / Seemantham / Baby shower function. Curd Rice is offered as prasadam in temples and a standard menu for annadhanam during religious festivals and events.

    Jump to:
    • What is Curd Rice?
    • Curd Rice Video
    • Curd Rice Ingredients
    • How to make Curd Rice Recipe Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    What is Curd Rice?

    Curd Rice also known as yogurt rice is rice mixed with plain thick yogurt / curd with a basic tempering and mixed with ginger, green chilies, curry leaves and coriander leaves. Curd Rice aids in digestion and an ideal travel and lunch box dish. A lunch meal is said to be complete only with curd rice.

    Curd Rice is garnished with fruits & nuts to make it special and richer. Curd Rice always makes me wonder how with the simple and humble ingredients it makes a flavorful and complete meal.

    Making of curd rice : First rice is cooked with milk and water until slightly mushy then boiled milk, curd and butter is added to cooked rice and mixed well. Finally a simple tempering is made with mustard seeds, urad dal, red chilies, hing, curry leaves and added. Additionally curry leaves, green chilies, ginger and coriander leaves are added for flavor.

    The topping is of your choice add chopped carrots, pomegranate, cucumber, raw mangoes etc. Fried cashews and fried curd chilies are great with curd rice. Curd Rice preparation is very easy and I love the buttery creamy curd rice served in hotels so tried to replicate it at home and here is my version of it. In Karnataka, curd rice is a blend with fruits & nuts and called as Bagala Bath.

    Curd Rice prepared and ready

    Curd Rice Video

    Benefits of Curd Rice

    Curd Rice has an instant cooling effect on the body and good for teeth & bone health due to its rich calcium & phosphorous content. Curd Rice is probiotic – a warehouse of good bacteria that aids in digestion.

    Curd Rice is good for lunch especially after a heavy meal. Curd Rice is always served as a finishing dish in parties and get together. In South India Rice is always served with Paruppu, Sambar , Rasam and Curd in this order.

    Curd Rice for Lunch Box & Travel

    Curd Rice tends to get sourer / thick with time – so the trick to make it perfect even after few hours is to add milk generously with curd when you blend with rice so that milk turns to curd by the time it is consumed. If you are packing for travel made curd rice a bit runny.

    A dash of butter will make the curd rice creamy and also delay the souring as well. This curd rice recipe that I’ve shared here doesn’t get thicker by time – it stays creamy even after 6-7 hours of preparation.

    This is the travel lunch idea with curd rice and pickle.

    CurdRice5

    Similar Recipes

    • Kambu curd rice
    • Millet curd rice
    • Curd semiya

    Curd Rice Ingredients

    The measures and ingredients of the curd rice can be adjusted as per our preferences!

    • Rice – You can use either raw or boiled rice for making curd rice. I used Ponni Boiled Rajabhogam rice for this recipe. Leftover cooked rice also can be used for making curd rice to serve as evening meal after school time and in the mornings or next day lunch.
    • Curd / Yogurt – For immediate consumption of curd rice say within 1 or 2 hours of preparation, add curd / yogurt that is not sour in full portion without milk. Add milk with less curd for travel & lunch box.
    • Milk – Use the regular boiled milk for curd rice – preferably full cream. Skimmed / toned milk is also fine with no notable difference in taste to curd rice.
    • Butter – Use fresh, homemade butter if available else you can use store bought ones. Butter makes curd rice creamier & yummier.
    • Garnishing Ingredients – For special occasions, you can add pomegranate, cashews, grapes and generous amount of butter. For making curd rice healthier in day to day cooking, add grated carrots. Make sure to add garnishing only during serving time or just before serving.
    • Tempering Spices & Oil – A basic tempering is made with oil, mustard seeds, urad dal, curry leaves, hing and red chilies and added to curd rice.
    curd rice ingredients

    How to make Curd Rice Recipe Step by Step

    Cooking rice

    1.Rinse 1/2 cup boiled rice twice and add it to pressure cooker.

    add washed rice to cooker

    2.Add 1 and 1/2 cups water and 1/2 cup milk (boiled, cooled) to it.

    add water, milk

    3.Give a quick mix.

    mix it well

    4. Pressure cook in medium flame for 4-5 whistles.

    close and pressure for 4-5 whistles

    5.Once pressure releases, open then allow the rice to cool a bit.

    rice is cooked

    Preparing rice

    6.Then mash the rice when it is still slightly warm. I first started to mash with a ladle.

    mash it well

    7.Then switched to a potato masher as its was more convenient and gets done easily and quickly.

    mash it well using a masher

    8.So the rice is mashed now.

    mashed rice is ready

    9.Now add 1/2 cup milk(boiled, cooled).

    add milk

    10.Add 1 cup thick curd.

    add curd

    11.Add 1 tablespoon butter along with required salt.

    add butter and salt

    12.Mix this well first. It should be goey not too thick. Add 1/4 cup more curd if needed.

    mix it well

    13.Add 1 tablespoon coriander leaves, 1 teaspoon finely chopped curry leaves along with 1 green chili finely chopped and 1 teaspoon ginger finely chopped. Set aside.

    add coriander leaves, curry leaves,green chillies and ginger

    Tempering

    14. For tempering – Heat 2 teaspoon oil – add 1 teaspoon mustard seeds let it crackle. Once it crackles add 1/2 teaspoon urad dal.

    heat oil add mustard

    15.Add a pinch of hing.

    let it spltter then add urad dal

    16.Add 2 small red chilies along with few curry leaves. Let it splutter. Fry until dal turns golden brown.

    let it turn golden brown add red chillies and curry leaves

    Adding to rice & combining

    17.Add tadka to curd rice.

    add tadka to curd rice

    18.Mix well. Creamy curd rice is ready.

    mix well curd rice is ready

    Curd Rice is ready to be served!

    Expert Tips

    • Cooking rice – Cooking rice with milk and water helps in giving rice a soft texture and taste. Make sure to cool down the rice before you add curd.
    • Leftover rice – If using leftover rice then first add milk to it and give a quick pulse in mixie (if mashing is a bit difficult) then proceed with adding curd and other ingredients.
    • Rice consistency – Mashing is your preference – If you like it more goey then mash it more.
    • Creamy curd rice – For a creamy version of curd rice, use thick curd and butter is a must. Milk is added to avoid sourness when prepared in advance like while we pack it for lunch.
    • Tempering – I usually prefer a simple basic tadka and seasoning. While making tadka make sure to fry until dal turn golden brown only then it will be crunchier while eating curd rice.
    • Packing for travel – If you are packing for travel or planning to consume curd rice after 2-3 hrs then add more of milk and less of curd so that it does not taste sour.
    • Others – If you prefer to add any seasonal fruits then add pomegranate and black grapes which are apt for curd rice. You can also add ghee fried raisins and cashews along with the tempering. If you mix carrot, cucumber you should be able to serve it immediately, if planning to store for a longer time then garnish just before serving for best tasting curd rice.
    • Variations – Try the following variations of Curd Rice.
    • Replace rice with semiya / vermicelli for Curd Semiya.
    • Replace rice with millets like kambu, samai, varagu and alike.
    • Add pomegranate, cashews, grapes, herbs, cubed pineapples & mangoes and carrot as per your preferences.
    • You can add grated carrot, chopped cucumber pieces to curd rice.

    Serving & Storage

    Curd Rice is relished as wholesome meal too apart from being the commonly ending part of lunch spread. Curd Rice with pickle, tempered chilies and sambar is a bliss that pars a grand buffet in five star hotels.

    Curd Rice is consumed for lunch and for later consumption, blend the curd at the time of need. However if you have leftovers, you can refrigerate and consume next day by adding couple of tablespoons of milk before 1 or 2 hours of consumption.

    FAQS

    1.How to make Curd Rice?

    • Rinse rice twice and pressure cook rice with 2 cups of water for 4 whistles.
    • Once pressure releases, allow the rice to cool a bit, then mash the rice along with butter and curd.
    • Add milk & butter and mix to a creamy mixture.
    • Temper spices & dal and add it to the curd rice mixture.
    • Add carrot, coriander leaves, ginger, required salt and give a quick stir.
    • Serve warm or chilled as per your preference.

    2.Is it necessary to add butter in Curd Rice?

    No absolutely not unless you want it creamy & buttery and on special occasions. For day to day making, you can skip butter & add just milk and curd.

    3.Why does my Curd Rice solidifies for lunch box?

    Cooked rice tends to become solid taking the shape of the container when allowed to settle for longer hours. When the rice is not allowed to cool before blending with curd, it solidifies faster. To avoid it, add milk generously along with little portion of curd and butter to make it fresh & creamy for long.

    4.Why does my Curd Rice become sour?

    Curd Rice tends to get sourer with time – so add milk generously with a little portion of curd when you blend with rice so that milk turns to curd by the time it is consumed. A couple of tablespoons of butter will delay the souring as well apart from making curd rice creamier and yummier.

    curd rice served with various toppings

    If you have any more questions about this Curd Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Curd Rice Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    CurdRice4 2
    Print Recipe Pin Recipe

    Curd Rice Recipe | Thayir Sadam Recipe

    Curd Rice also known as thayir sadham is a comforting South Indian rice meal. Curd Rice also known as yogurt rice is made by mixing cooked rice with thick curd & tempered spices. It is also known as Perugu Annam or Daddojanam in other parts of India. Follow the step by step pictures and video to make perfect Curd Rice Recipe.
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1/2 cup boiled rice
    • 1 cup thick curd
    • 1/2 + 1/2 cup milk boiled and cooled
    • 1 tablespoon butter
    • 1 tablespoon coriander leaves finely chopped
    • 1 teaspoon ginger finely chopped
    • 1 no green chilli finely chopped

    To Temper:

    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • a generous pinch hing
    • a sprig curry leaves

    For garnish:

    • carrot finely chopped
    • mor milagai
    • pomegranate pearls
    • ghee fried cashews

    Instructions

    • Rinse 1/2 cup boiled rice twice and add it to pressure cooker.
    • Add 1 and 1/2 cups water and 1/2 cup milk(boiled, cooled) to it.
    • Give a quick mix.
    • Pressure cook in medium flame for 4-5 whistles.
    • Once pressure releases, open then allow the rice to cool a bit.
    • Then mash the rice when it is still slightly warm. I first started to mash with a laddle.
    • Then switched to a masher as its was more convenient and gets done easily and quickly.
    • So the rice is mashed now.
    • Now add 1/2 cup milk(boiled, cooled).
    • Add 1 cup thick curd.
    • Add 1 tablespoon butter along with required salt.
    • Mix this well first. It should be goey not too thick. Add 1/4 cup more curd if needed.
    • Add 1 tablespoon coriander leaves, 1 teaspoon finely chopped curry leaves along with 1 green chilli finely chopped and 1 teaspoon ginger finely chopped. Set aside.
    • For tadka : Heat 2 teaspoon oil – add 1 teaspoon mustard seeds let it crackle. Once it crackles add 1/2 teaspoon urad dal.
    • Add a pinch of hing.
    • Add 2 small red chillies along with few curry leaves. Let it splutter. Fry until dals turn golden brown.
    • Add tadka to curd rice.
    • Mix well. Creamy yummy curd rice is ready.

    Video

    Notes

    • Cooking rice – Cooking rice with milk and water helps in giving rice a soft texture and taste. Make sure to cool down the rice before you add curd.
    • Leftover rice – If using leftover rice then first add milk to it and give a quick pulse in mixie (if mashing is a bit difficult) then proceed with adding curd and other ingredients.
    • Rice consistency – Mashing is your preference – If you like it more goey then mash it more.
    • Creamy curd rice – For a creamy version of curd rice, use thick curd and butter is a must. Milk is added to avoid sourness when prepared in advance like while we pack it for lunch.
    • Tempering – I usually prefer a simple basic tadka and seasoning. While making tadka make sure to fry until dal turn golden brown only then it will be crunchier while eating curd rice.
    • Packing for travel – If you are packing for travel or planning to consume curd rice after 2-3 hrs then add more of milk and less of curd so that it does not taste sour.
    • Others – If you prefer to add any seasonal fruits then add pomegranate and black grapes which are apt for curd rice. You can also add ghee fried raisins and cashews along with the tempering. If you mix carrot, cucumber you should be able to serve it immediately, if planning to store for a longer time then garnish just before serving for best tasting curd rice.
    • Variations – Try the following variations of Curd Rice.
    • Replace rice with semiya / vermicelli for Curd Semiya.
    • Replace rice with millets like kambu, samai, varagu and alike.
    • Add pomegranate, cashews, grapes, herbs, cubed pineapples & mangoes and carrot as per your preferences.
    • You can add grated carrot, chopped cucumber pieces to curd rice.
    Nutrition Facts
    Curd Rice Recipe | Thayir Sadam Recipe
    Amount Per Serving (150 g)
    Calories 210 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 8g50%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 46mg15%
    Sodium 150mg7%
    Potassium 391mg11%
    Carbohydrates 13g4%
    Fiber 0.5g2%
    Sugar 12g13%
    Protein 9g18%
    Vitamin A 508IU10%
    Vitamin C 1mg1%
    Calcium 305mg31%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    1.2K
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    Filed Under: Kanum Pongal Recipes, Lunchbox Recipes, RandomPosts, Travel Food Series, Variety Rice

    Reader Interactions

    Comments

    1. Rashida shaikh

      August 29, 2012 at 12:45 pm

      Lovely pics as usual…:)

      Reply
    2. Gauri

      August 29, 2012 at 1:17 pm

      Its my favourite, always have this at all the south indian weddings or get togethers!

      Reply
    3. Pavithra Elangovan

      August 29, 2012 at 1:32 pm

      For me too..meal never completes without this…yumm and comforting.

      Reply
    4. Premalatha Aravindhan

      August 29, 2012 at 1:41 pm

      Who will say no to thayir sadham,luks gr8:)

      Reply
    5. jeyashrisuresh

      August 29, 2012 at 1:47 pm

      Even curd rice is most important for me in a full course meal. I love the seasoning and presentation

      Reply
    6. Prathibha

      August 29, 2012 at 2:17 pm

      Curd rice is most comforting for any south Indian..love it to the core…yummm n nice presentation

      Reply
    7. Priti S

      August 29, 2012 at 2:20 pm

      All time fav..looks yum

      Reply
    8. divya

      August 29, 2012 at 2:27 pm

      Wow mouth watering curd rice..looks so tempting.

      Reply
    9. Sangeetha

      August 29, 2012 at 3:00 pm

      its my fav too…i love adding chopped raw cashew nuts n mango…yours' look so yummy n colorful…nice clicks!!

      Reply
    10. Nalini's Kitchen

      August 29, 2012 at 3:03 pm

      My all time comforting food,looks creamy and delicious,wish to have that bowl of curd rice…

      Reply
    11. Shailaja Reddy

      August 29, 2012 at 3:31 pm

      Curd rice will give good taste.

      Reply
    12. Nisa Homey

      August 29, 2012 at 4:24 pm

      My favorite quick meal…YUM!

      Reply
    13. Srimathi

      August 29, 2012 at 4:49 pm

      The most comforting food.

      Reply
    14. Sunshine And Smile

      August 30, 2012 at 12:00 am

      We love curd rice. I also fry some red chili to bite along with each spoon of the rice 🙂

      Reply
    15. Chitra

      August 30, 2012 at 4:28 am

      me too planning to post it..its looking creamy ,,our fav:)

      Reply
    16. Saraswathi Tharagaram

      August 30, 2012 at 7:08 am

      Love the way you presented. Absolutely delicious..

      Reply
    17. Priya

      August 30, 2012 at 9:53 am

      SImply love this rice, my all time favourite food.

      Reply
    18. Prathima Rao

      August 30, 2012 at 5:02 pm

      One of the most comforting food I know!!! Lovely presentation!!
      Prathima Rao
      Prats Corner

      Reply
    19. Vardhini

      August 31, 2012 at 1:45 am

      Inviting bowl of rice Sharmi.

      Reply
    20. Reshmi Mahesh

      August 31, 2012 at 4:53 am

      Yummy rice…Loved the clicks and very cute bowl..

      Reply
    21. Shanavi

      August 31, 2012 at 8:47 am

      Just the way I like it..mom makes the same way..

      Reply
    22. hema

      August 31, 2012 at 8:55 am

      I prepared this yummy curd rice. My dad praised me. Thanks to you Sharmi 🙂

      Reply
    23. Veena Theagarajan

      August 31, 2012 at 1:36 pm

      so comforting rice.. With all the vegetables added it is very balanced and healthy
      Great-secret-of-life.blogspot.com

      Reply
    24. Now Serving

      August 31, 2012 at 8:23 pm

      Want to polish off the whole bowl – looks delicious!

      Reply
    25. indianspicemagic

      September 01, 2012 at 10:26 am

      I too prepared this for my daughters first birthday party and it was a super duper hit.

      Reply
    26. Radhika M

      November 05, 2012 at 6:16 pm

      Hi..just wanted to let you know, I made this today, and it is AWESOME! Never ever could understand when people used to go ga-gaa over curd rice, but made properly it is really tasty..thanks a lot for sharing this recipe 🙂

      Reply
      • Preethi R

        April 19, 2013 at 8:42 am

        Sharmi, l second Radhika's comment. Curd rice was in demand suddenly.

        btw, Radhika so glad to see you.

        Reply
    27. sangeetha preetham

      March 20, 2014 at 8:19 am

      lovely recipe:) thanks for sharing..

      Reply
    28. Pat

      May 18, 2014 at 8:57 am

      Hi Sharmi,
      lovely recipe. thank u.. would u be able to tell us how to make homemade curd please.. it would be great..
      waiting for ur reply

      Reply
      • SHARMILEE J

        May 18, 2014 at 12:30 pm

        Sure will post it soon

        Reply
    29. Navie Soobramoney

      June 02, 2014 at 5:43 pm

      Im from South Africa n I love curd rice. ..with cashew nuts tossed in ghee….yuummy

      Reply
    30. Navie Soobramoney

      June 02, 2014 at 5:45 pm

      Im from South Africa n my family simply love curd rice….especially with cashew nuts tossed in ghee

      Reply
    31. SARANYA SAMPATH

      April 24, 2015 at 10:17 am

      Lovely receipe…..thank u

      Reply
    32. chefaicha- شهيوات عائشة

      August 16, 2015 at 1:11 pm

      Thanks for sharing the recipe, it looks moist and delicious!

      Reply
    33. Sharmi

      January 05, 2016 at 1:18 pm

      Sharmi is it boiled milk ? Can u mention it in recipe pls….

      Reply
      • SHARMILEE J

        January 06, 2016 at 6:15 am

        Yes it is boiled milk, have updated it now

        Reply
    34. Sakthi

      March 21, 2016 at 8:40 am

      Hi Sharmi,

      Curd rice turned out tasty. Thanks!

      Reply
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