Curd Rice Recipe (Thayir Saddam)
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
- ½ cup white raw rice (or 2 cups cooked rice)
- 1.5 cups water for pressure cooking
- 1 cup curd (yogurt) (about 250 grams)
- ½ cup milk
- 2-3 tablespoons cream (fresh or heavy whipping cream), optional
- salt to taste
- freshly ground black pepper to taste
- 2 tablespoon coriander leaves finely chopped
- 2 tablespoon pomegranate seeds
Prepare the Cooked Rice
When the pressure releases naturally, mash the rice well with the back of a spoon or masher. This helps to make curd rice creamy. Make sure no lumps are formed. If you don't mash the rice, it may turn hard when the yogurt is added.
Add pre-boiled and cooled whole milk to the mashed rice. It prevents the curd rice from turning sour when prepared in advance. I highly recommend not to skip adding milk. Mix everything well. You can increase the quantity of milk if required.
Next, cool the rice completely otherwise, whey may get separated when the cold curd is added to the hot rice.
Making Curd Rice
Once the rice becomes lukewarm or comes to room temperature, add fresh curd (yogurt) and salt. Mix everything well.
Add 2-3 tablespoons of heavy cream (malai). Adding cream is optional, but it makes the curd rice rich and extra creamy. Again mix everything well.
Tempering (Tadka) for Curd Rice:
Heat coconut oil in a tadka pan. Add mustard seeds, and cumin seeds. Let them splutter.Then add urad dal, dried red chilies, and saute until the dal turns light brown.
Now add chopped ginger, sliced green chilies, curry leaves, and hing (asafoetida) and saute for a few seconds. Mix and turn off the flame.
Add coriander leaves, and pour the tempering/tadka into the curd rice mixture. Mix everything well. Garnish with pomegranate seeds or grapes and coriander leaves if using.
Serve authentic Yogurt rice, or Thayir Saddam chilled, and enjoy with pickle and papad.
Tips to Make the Best Curd Rice
Here are a few tips for making the best curd rice recipe
- Slightly overcook the rice: I like to overcook the rice with some extra water. It makes the yogurt rice soft and creamy.
- Don't mix curd with hot rice: Make sure to cool the rice, before you add the curd else, it will curdle.
- Use high-quality curd: use fresh homemade curd for the best results. Avoid using sour curd.
- Use freshly cooked rice: Curd rice always tastes best when made with freshly cooked rice than leftover rice.
- Avoid sourness: Add milk to avoid sourness if you are preparing curd rice in advance.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- Vegetables: You can also add vegetables like grated carrots, finely chopped raw mango, cucumber, bottle gourd, and fruits like grapes, and pomegranates. It adds a nice taste and texture and increases the nutritional value of the dish.
- Vegan Curd Rice: Use almond milk yogurt, coconut milk yogurt, or cashew yogurt for Vegan-friendly curd rice.
- Other Grains: You can replace rice with brown rice, broken wheat, quinoa, millets, poha, vermicelli, couscous, or keto cauliflower rice.
- Cooking Oil: Ghee can be substituted for olive oil in the tempering.
- Cream: If you don't have fresh cream, you can also use sour cream.
Calories: 428kcal | Carbohydrates: 52g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 173mg | Potassium: 405mg | Fiber: 3g | Sugar: 12g | Vitamin A: 655IU | Vitamin C: 85mg | Calcium: 278mg | Iron: 1mg