Curd rice, also called yogurt rice is an easy ,comforting and healthy south India dish made with cooked rice curd (yogurt) and tempered with indian spices.Curd Rice tastes best when served with papad and mango pickle.
It is most popular in the Southern Indian states of Karnataka ,Tamil Nadu, Telangana and Andhra Pradesh. It is also known by various names mosaranna ,daddojanam, thayir Sadam, or dahi Bhaat in India.
Curd rice is also offered as prasadam in most of south Indian temples and also is perfect baby food for infants ,toddlers and adults as it soothes the stomach and aids in digestion.
To make best restaurant style curd rice at home add fresh or heavy whipping cream at the end ,it makes curd rice creamy and yummy.
DIFFERENCE BETWEEN YOGURT AND CURD
Curd and yogurt are two very different things.Curd or Dahi is made by curdling the milk with edible acidic substance such as lemon juice or vinegar whereas Yogurt is made by fermenting milk using bacteria.
In India, curd is often used for yogurt and so if any Indian recipes says curd, you can use yogurt instead.
HEALTH BENEFITS OF CURD RICE
Curd rice aids in digestion and is the best home remedy for an upset stomach because it is easy to digest and works against bloating and indigestion.
The curd (yogurt) is also rich in probiotics that helps to keep intestines healthy.Curd is rich in antioxidants that give the body power to fight infections.
TIPS & VARIATIONS TO MAKE BEST CURD RICE
- I like to overcook rice a little bit with some extra water. It makes the curd rice mushy and the curd gets mixed well with rice.
- Curd rice always tastes best when made with freshly cooked rice than leftover rice.
- Do not add curd to the hot rice , it will curdle.
- Milk is added to avoid sourness when prepared in advance ,so do not skip it.
- You can also add grated carrots and add grapes for a variation.
- You can replace rice with quinoa and millets.
- For KIDS-FRIENDLY CURD rice skip green chillies and top with more fruits like grapes ,pomegranate and nuts.
WHAT TO SERVE WITH CURD RICE?
Curd Rice tastes best when served with papad and pickle. I usually garnish with chopped coriander leaves and pomegranate seeds or grapes.
If you are serving for kids then skip adding green chilies . It tastes great when served chilled and you can pack it for lunch box too.
YOU MIGHT ALSO LIKE OTHER RICE RECIPES
HOW TO MAKE CURD RICE STEP BY STEP
ON STOVETOP IN A VESSEL:Cook the rinsed rice with 3 cups of water on medium low heat until cooked and let it cool a bit.
IN TRADITIONAL PRESSURE COOKER ON STOVE TOP:Pressure cook the rinsed rice with 2.5 cups of water for 3 whistles on medium low heat .Let the pressure release naturally.
IN INSTANT POT (ELECTRIC PRESSURE COOKER) :Pressure cook the rinsed rice with 2.5 cups of water on MANUAL/PRESSURE COOK mode for 6 minutes .Let the pressure release naturally.
When the rice is little warm slightly mash the rice with back of a spoon or your hands.
Once the rice has cooled completely , add whisked curd (yogurt), milk, crushed black pepper ,salt and mix everything well.Milk is added to avoid sourness when prepared in advance.But do not skip adding milk.
For Tempering : Heat coconut oil in a pan.Once the oil is hot, add the mustard seeds let them splutter. Then add urad dal ,cumin (jeera) ,dried red chillies and fry until dal turns light brown in color.
Now add the hing (asafetida), chopped ginger ,curry leaves and chopped green chillies and fry for a few seconds.
Transfer the tempering/tadka to the bowl of curd rice and add coriander leaves ,cream (optional) ,adjust salt and mix everything well.
Garnish with pomegranate seeds.Serve chilled and enjoy with pickle and papad.
CURD RICE RECIPE CARD
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Curd rice, also called yogurt rice is an easy ,comforting and healthy south India dish made with cooked rice curd (yogurt) and tempered with indian spices
- 3/4 cup small grain rice
- 2.5 cups water for cooking rice
- 2 cups curd/yogurt (about 1/2 liter)
- 1 cup milk
- 1/4 cup cream (fresh or heavy whipping cream)
- salt to taste
- crushed black pepper to taste
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin (jeera) seeds
- 1 teaspoon urad dal
- 2 dried red chilli
- 2 green chili ,slit length wise
- 1/2 teaspoon grated ginger (optional)
- 8-10 curry leaves
- a pinch hing (asafetida)
- 2 tablespoon coriander leaves ,finely chopped
- 2 tablespoon Pomegranate seeds
-
Cook the rinsed rice with 3 cups of water on medium low heat until cooked and let it cool a bit.
-
Pressure cook the rinsed rice with 2.5 cups of water on MANUAL/PRESSURE COOK mode for 6 minutes .Let the pressure release naturally.
-
Pressure cook the rinsed rice with 2.5 cups of water for 3 whistles on medium low heat .Let the pressure release naturally.
-
When the rice is little warm slightly mash the rice with back of a spoon or your hands.
-
Once the rice has cooled completely , add whisked curd (yogurt), milk, black pepper powder ,salt and mix everything well.
-
For Tempering : Heat coconut oil in a pan.Once the oil is hot, add the mustard seeds let them splutter. Then add urad dal ,cumin (jeera) ,dried red chillies and fry until dal turns light brown in color.
-
Now add the hing (asafetida), chopped ginger ,curry leaves and chopped green chillies and fry for a few seconds.
-
Transfer the tempering/tadka to the bowl of curd rice and add coriander leaves ,cream (optional) ,adjust salt and mix everything well.
-
Garnish with pomegranate seeds.Serve chilled and enjoy with pickle and papad.
- I like to overcook rice a little bit with some extra water. It makes the curd rice mushy and the curd gets mixed well with rice.
- Curd rice always tastes best when made with freshly cooked rice than leftover rice.
- Do not add curd to the hot rice , it will curdle.
- You can also add grated carrots and add grapes for a variation.
- You can replace rice with quinoa and millets.
- For KIDS-FRIENDLY CURD rice skip green chillies and top with more fruits like grapes ,pomegranate and nuts.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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