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.
Servings2 people
Ingredients
- ½ cup boiled rice
- 1 cup thick curd
- ½ + ½ 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
- ½ 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 ½ cup boiled rice twice and add it to pressure cooker.
- Add 1 and ½ cups water and ½ 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 ½ 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 ¼ 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 ½ 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.
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