Curd Rice Recipe | Thayir Sadam
Curd rice is one of the popular South Indian rice made by simply mixing rice with curd, and then tempered with spices.
Servings 0
Ingredients
- Rice 1 cup
- Water 3 cups
- Butter 1 tbsp optional
- Milk 2 cups
- Curd ¼ cup
- Coriander leaves 2-3 tbsp finely chopped.
- To Temper
- Oil 2 tsp
- Mustard 1 tsp
- Urad dal 1 tsp
- Red chilli 3
- Hing ½ tsp
- Green chilli 1 big finely chopped.
- Ginger 1 tsp finely chopped
- Curry leaves handful
- Cashews handful optional
Instructions
- Wash the rice and soak for 30 minutes to 1 hour.
- Take soaked rice and water in a pressure cooker along with salt.
- Pressure cook it for 1 whistle on medium flame and 10 minutes on low flame.
- Once the pressure releases open the lid.
- Mash the rice nicely with a spoon when it is hot.
- Add milk to it.
- Then add butter to it and mix.
- Once it cools down, add curd to it and mix.
- Heat oil and temper with ingredients given under temper.
- Add the tadka to the curd rice.
- Finally add the chopped coriander leaves and mix.
- Yummy curd rice is ready. Serve it with pickle.
Notes
You can add some grated carrot or pomegranate pearls.
Addition of butter is optional but it is highly recommended for creaminess.
If you make it in morning for lunch, you can use more milk and less curd. If you want to eat immediately use more curd and less milk. Adjust accordingly.
Skip the green chilli when making for kids.
Don't add curd when the rice is hot. It should cool down a little and then add curd.
If you use more milk, sourness will be correct when you serve the curd rice.