Curd Rice | Thayir Sadam
Curd Rice is a comforting South Indian rice recipe that is creamy & yummy. Curd Rice is made by mixing cooked rice with thick curd & tempered spices. Curd Rice aids in digestion and an ideal travel & lunch box dish. A lunch meal is said to be complete only with curd rice.
Servings2 people
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
- Make sure to cool down the rice before you add curd.
- If you are packing for travel or planning to consuming curd rice after 2-3 hrs then add more of milk and less of curd so that it does not taste sour.
- Mashing is your preference - If you like it more goey then mash it more.
- 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.
- While making tadka make sure to fry until dals turn golden brown only then it will be crunchier while eating curd rice.
- Cooking rice with milk and water helps in giving rice a soft texture and taste.
- For a creamy version of curd rice, use thick curd and butter is a must.
- 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.
- Milk is added to avoid sourness when prepared in advance like while we pack it for lunch.
- I usually prefer a mild tadka and seasoning. 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.
Nutrition Facts
Curd Rice | Thayir Sadam
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.
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