Curd Rice

Curd rice is a south Indian dish made with precooked rice, curd (yogurt) & tempering spices. It is more often eaten by south Indians as a part of a meal. Curd rice also known as thayir saddam & daddojanam makes a great summer food


We are using Pritine Steamed White Rice, to get rich taste.

Pristine Gold Sella Basmati
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings 2

Ingredients

  • ½ cup Pritine Steamed White Rice
  • 1½ cup water
  • 1 to 1½ cup curd (yogurt) (or more)
  • salt as needed
veggies (optional)
  • 2 tablespoon carrot grated
  • 2 tablespoon cucumber grated (or bottle gourd)
  • 1 teaspoon coriander leaves finely chopped (optional)
To temper
  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds (jeera) (optional)
  • ¾ to 1 teaspoon chana dal (optional)
  • ¾ to 1 teaspoon urad dal (optional)
  • 1 dried red chilli broken
  • 1 sprig curry leaves
  • 1 pinch hing (asafoetida)
  • ½ teaspoon ginger minced or crushed
  • 1 green slit or chopped (optional)
  • 6 to 8 roasted cashews split or chopped (optional)

Instructions

Preparation
  • Add Pritine Steamed White Rice to a bowl and rinse it well a few times. Then pour 1½ cups water and ½ teaspoon salt. Keep it in a pressure cooker. Pressure cook rice for 3 whistles until soft. You can also cook the rice directly in the cooker for 2 whistles. 
  • When the pressure releases, remove the rice & mash it lightly. You can also fluff up & use if you do not like mushy rice. If you prefer to use milk, refer my notes below. Cool it completely.
  • Add curd to cooled rice. Mix well until combined. If you have cooked the rice without salt, then add it now.
  • Stir in coriander leaves, grated carrots and cucumbers to the curd rice. Taste the curd rice & add more salt if needed.
How to make curd rice
  • Heat oil in a pan. Then add cumin & mustard. When they begin to splutter, add red chilli, chana dal, urad dal & cashews if using. Fry until the dal turns golden.
  • Add ginger, green chili and curry leaves. 
  • When the curry leaves turn crisp, add hing and turn off the stove. If using bottle gourd, add it to the hot seasoning and stir.
  • Pour the tempering to the curd rice and mix. South Indian style curd rice is ready.
  • Garnish with pomegranate seeds.