Curd rice is a comforting South Indian dish made with cooked rice, curd (yogurt) and tempering spices. Learn how to make perfect, creamy, south Indian Thayir sadam recipe with step by step pictures and tips for delicious results! The dish every South Indian meal ends with, you can prepare in under 20 minutes once your rice is ready.
Make it for lunchbox, a light dinner or as prasadam-style temple curd rice for festivals.
Check out my Thayir semiya and Dahi poha recipe in this website.
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About Curd rice
Curd rice, is also known as
- Thayir sadam in Tamil Nadu
- Daddojanam In Andhra
- Mosaranna in Karnataka
- Thayiru sadam in Kerala
- Tadka wala Dahi Chawal in Hindi
Curd rice is simply cooked rice mixed with fresh curd (yogurt) and finished with a mustard, curry leaf tempering.
What is curd rice, is there a recipe?This could be the thing running behind many of you, for whom it is an everyday thing. We south Indians, especially in Tamil homes, eat thayir sadam for lunch everyday, which is simply rice mixed with curd and salt. No tempering, nothing.
But there is this special version (tempered curd rice), you make it as a proper dish on special occasions, as you get in restaurants, as temple prasadams served to devotees. So there are people who really have no idea about how to make thayir sadam or some of you want to know more precisely, a perfect curd rice recipe.
For this summer, we all want to beat the heat, so thought of posting the best curd rice recipe. As I have seen myself, many guys like to end their meals with this, especially south Indians.
Vj says, even if there's no fancy meal, thayir sadam pickle or a simple vegetable side dish is enough for him. It tastes heavenly to him. And I have heard the same through other friends too, that their husbands prefer at least thayir sadam for lunch boxes, rather than a lemon rice or eating out.
Though we end our lunch with mor sadam every day, we rather eat plain with rice and buttermilk. My mom and FIL says buttermilk is good for you than curd as such. So we always make the curd thin by beating it with water and use it for our everyday meals. My brother is a big fan of tempered curd rice.
Even if my mom tempers with mustard and curry leaves alone, he loves it a lot. Me too! Sometimes I temper my leftover rice (pazhaya sadam- left over rice immersed in water and kept overnight) the next day and enjoy it heartily.
Curd rice Ingredients
Here are the ingredients needed for making curd rice. This is an updated picture, so the ingredients used for toppings may vary. Please check my reel, above the recipe card using these.
- Curd - Plain yogurt - fresh, not so sour, homemade curd works best. If you are non-Indian, curd is nothing but Indian homemade plain yogurt.
- Milk - I like to use fresh milk, you can also use carton UHT milk.
- Butter - Adds a rich, creamy flavour and taste.
- Curry leaves - Add while tempering, as well as fresh torn as they impart different flavours.
- Asafoetida - Main flavor in curd rice according to me. Also, add both while tempering as well as raw.
- Ginger - Ginger along with asafoetida makes a great flavour combination. Gives a fresh flavour.
- Oil - You can use any neutral tasting oil like sunflower oil or even peanut / coconut oil.
- Tempering - Mustard, urad dal - Both add a great flavour to curd rice.
- Green chilli - I like the flavour green chilli adds to curd rice. You can add raw directly or while tempering.
- Toppings - Fruits like pomegranate, grapes can be added as well as vegetables like mango, cucumber, carrot according to the availability.
- Coriander leaves - Adds a great flavour.
Check recipe card for full list and quantities.
Step by step images
1. Wash the rice thrice and pressure cook with 1 & ¾ cups of water for 5 whistles in medium flame. Once done, take it in a bowl, mash the rice well and mix boiled, hot milk(add butter at this stage). Add ¼ cup water if needed.
2. Let it cool down. After that, add the curd and mix well. Do not add curd to hot rice as live cultures can be damaged.
3. Add all the other ingredients in the table and mix well.
4. Heat oil in a small pan and pop black mustard seeds, followed by urad dal. Stir in low heat until it turns golden brown, crisp. If adding cashews, you can add now. Otherwise, add asafoetida (hing) and lastly curry leaves. Pour the tadka over curd rice.
Garnish with some pomegranate seeds, like I have done in the reel.
I always love to have it with any homemade pickle, more milagai. Or even now the seasonal ripe sweet mango will be apt...Yummy.
Top tips
- Make it creamy and rich by adding a dash of cream. (In addition to milk and butter)
- You can add milk while cooking too for more deep taste.
- Adding a sweet touch like grape or apple will be nice if you like it.
- Make it little loose in texture so that later it stays in right consistency.
- As time passes and the rice turns sour, you may feel salt is not enough. So add little more salt and mix to balance.
My notes
How to cook rice:
I use Indian pressure cooker, pot in pot method. You can cook directly in a small pressure cooker too.
Can follow any method - in an electric rice cooker, or in an Instant pot. Just make sure you cook with more water and the rice should be cooked soft to get mashed.
We make curd rice with raw rice usually. But you can use any rice for making yogurt rice. How a typical curd rice should be?
- It should be mashed well without lumps and glide in your throat, perfect texture.
- Not sourd, not bland, just right.
- Soul soothing, you can serve it chilled or lukewarm.
I have heard about a famous temple where they serve hot curd rice to the devotees! The temple style curd rice is just simple packed with the flavours of ginger, green chilli and curry leaves.
The extra things we add are purely optional. Just a tempering is enough to make a curd rice.
Substitutions & Variations
Tempering- Add broken cashews like I have done in the reel, while tempering and roast until crispy. My MIL adds this and I never knew it can be a great addition. I have seen restaurants also doing this - add raw broken cashews in a curd rice. It adds a nice texture difference. Vj doesn't enjoy this, so I guess it is a personal preference.
You can also add a little cumin seeds after mustard seeds and before adding green chili. Do not add more than ½ teaspoon.
Instead of green chilies, you can also add red chilies, while tempering. This is also a great choice as it adds a smoky flavor that goes well with asafoetida (perungayam)
Rice - I used sona masoori rice, but you can make using any raw rice, even basmati rice works, just make sure to cook with more water.
Storage
Curd rice stays good at room temperature for 10 plus hours. How ever, it turns slightly sour after 3-4 hours. To slow down this, cucumber helps. Even some add more of milk and less of curd to balance this. A hot and humid climate turns curd rice sour no matter what.
You can keep leftover curd rice in refrigerator and consume up to 2 days.
Serving suggestion
Curd rice goes well with South Indian pickles. Vatha kuzhambu, mor milagai, raw small onion, cut raw mango also works very well. You can also serve with any other vathals like sundakkai vathal, kothavarangai vathal etc.
FAQ
Mash the rice when it is hot or warm and wait until it cools down before adding curd. If it is hot while you prepare curd rice, as it cools, it get thick. So make sure rice cools down.
Add curd to rice only when it gets cooled down completely. Adding curd to hot rice will make it too sour later. Use cucumber and use more milk, less curd if you are packing for lunch box. Use fresh curd, not sour curd.
Use a dash of cooking cream.
Is Curd rice good for packing while travelling?
Yes, curd rice is one of the Best Picnic Recipes for South Indians. When made right, it can go without getting sour for long time. The key is to add ingredients like cucumber, milk, etc, so that it does not go sour.
How to make curd rice in an Instant pot or rice cooker.
Cook the rice with same water ratio using the rice cooker or Instant pot (use the regular white rice setting) then follow the same mashing, mixing steps.
Check out my reel on making Curd rice | Thayir sadam
https://www.instagram.com/reel/C4pHPFryy4_/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Recipe card
Curd Rice Recipe | Thayir Sadam | Yogurt Rice
Ingredients
- ½ cup Raw rice I used sona masoori
- ½ cup Curd Plain yogurt
- ½ cup Milk
- 1 teaspoon Butter optional
- 2 tablespoon Mango chopped finely
- 2 tablespoon Cucumber chopped finely
- 1 tablespoon Carrot chopped finely
- 1 tablespoon Coriander leaves chopped finely
- Curry leaves - few
- 1 Green chilli chopped finely
- 1 teaspoon Ginger chopped very finely
- Salt
- 1 pinch Asafoetida
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 Asafoetida generous pinch
- 1 tablespoon Cashew nuts broken
- 1 sprig Curry leaves
Instructions
- Wash the rice thrice and pressure cook with 1 & ¾ cups of water for 5 whistles in medium flame.
- Once done, mash the rice well and mix boiled, hot milk(add butter at this stage).
- Add more water if needed. Let it cool down.
- Add the curd and mix well. Add all the other ingredients in the table and mix well.
- Lastly temper with the items given under 'To temper' table.
Video
Notes
- The ingredients like carrot, cucumber,mango are optional. Its subject to availability 😉 Even cashews are optional.
- Butter is also optional, but if you make it for any special occasion, do add it, it gives a nice creamy flavour!
- Sometimes instead of veggies I add fruits too. Grapes, pomegranate and apple are perfect for it.
- Do not add cold milk to the hot rice. Heat milk and add it.
- Instead of milk, you can add hot water too, but milk gives richness to the rice.
- Before adding curd, ensure the rice is cooled down, because adding curd to hot rice will kill the live cultures in the curd and may not be friendly to your tummy!
- Please adjust the milk, curd and water quantity according to the consistency you need.
- If you like tangy taste, add more of curd.
- I would suggest for more milk and less curd and addition of chilli and cucumber prevents it turning too sour/tangy, when packing for lunch box.
- You can even add the chillies and ginger while you temper.
- If you make this for kids, avoid green chilli.
Sudha Sabarish says
Slurppppppp......Mouthwatering.I will finish with no time.Always love curd rice.
Sangeetha Nambi says
Wow ! Looks perfect... BTW, thanks for the bolded tip in ur NOTES section....
Kaveri Venkatesh says
Curd rice is my daughter's all time favorite..she can live on it for days together. Your pictures look mouthwatering...nice tips...So much is involved in making a simple curd rice.
PriyaVaasu says
Delicious!!! Appa makes it this way!!!
Apputty says
my mom makes this way 🙂
http://homestylevegfood.blogspot.in/
sowmya's creative saga says
nice post..i make the same way too with fruits curd and milk even for get togethers..but I have never tried added butter..
Mamta says
Its routine dish but refreshing 🙂
Shobha Kamath says
Simple and nice one! It is really refreshing to have it during summer. The tips were useful.
Prathima Rao says
A comfort meal, anytime, any day 🙂
Prathima Rao
Prats Corner
Akila says
Looks divine.... Nothing can stand before the taste of curd rice
Sharmilee! :) says
Luv this buttery curd rice...looks tempting for this summer.Creamy and yummy!
renu says
This comment has been removed by the author.
renu says
There was a spelling mistake so i removed my earlier comment;)
love your notes and ur pics.. recipe i do not need to mention..its always good..!!!
Pavithra Elangovan says
Even we cook lots of fancy items, nothing can beat the curd rice and pickle..its always my fav that too with seasoning and shredded veggies like this.
Nithya says
My most favorite meal 🙂 looooove it. My in-laws actually tease me when I treat curd like amrutham 🙂
Kanchan says
My favourite comfort food .. love to have it anytime 🙂
Kavitha Bhargav says
Oh man... look at that!!!! Creamy finger licking curd rice.
Priya says
Nothing will beat this comforting food.
srividhya Ravikumar says
My favourite curd rice...
Ramya says
what a refreshing curd rice! Lovely!
Anu says
Without this my meal is not complete.
Goddess says
Adding butter in curd rice is new to me. Will try it out. Your picture1 forced me to make curd rice now.
Paaka Shaale says
Even though curd rice is a staple at my place, it is one dish that I just can't get enough of. Lovef the recipe and the clicks 🙂
Suja Manoj says
Filling and yummy meal.
Srimathi says
This curd rice looks comforting,I have not used butter to the curd rice before.Interesting.
Hema says
Nice clicks, looks so yummy..
savitha ramesh says
my all time fav.lo ve the clicks.
Hamaree Rasoi says
Simply delicious
Mahi says
This will be perfect for picnic lunch! 😉 Looks good Raji! I never add mango in the curd rice, but tried all other variations u mentioned!
Mahi says
I have I-pad 2, but never transferred photos/videos to PC, so no idea about the video quality! Heard that I-pad 3 has better features & pressing hubby dear to upgrade the gadgets, of course with your video! hehe.. :)))
Thanks for the clarification!
Anonymous says
comfort food! love thayir sadam any day!
Harini says
My all time fav recipe! and amazing clicks too...
Spice up the Curry says
looks just awesome. so delicious
Sanoli Ghosh says
It looks divine. Actually I hadn't any idea about curd rice, but after going through your post, it is now clear to me. Willing to make now. Delicious and healthy recipe.
http://sanolisrecipies.blogspot.com
Laavanya says
Something about seasoned curd rice is always so special... so very comforting and tasty.
Shabitha Karthikeyan says
Seasoned curd rice is always a family fav recipe. Nicely done truly makes me drool !!
Gayathri NG says
Curd rice looks heavenly delicious and very helpful tips too...My hubby also really enjoy this type of curd rice:)
Arch says
Awesome. This is how I made it for a potluck here, and had people asking for recipe. So glad, you put it up. Try adding a can of cream instead of butter 🙂 or evaporated milk. It is delicious. Love the pics here.
Daksha says
Wow!!curd rice.....looks awesome.. love this....
Priti says
Yum ....reminds me of our potluck and this ...
Chitra says
Yummy ,Sen makes a better curd rice than me ;)We have this atleast once in a week .. Awesome clicks as usual..!!
R.Punitha says
Hi Rajeswari ,
I'm Punitha of http://www.southindiafoodrecipes.blogspot.in
Curd rice and mor milaga and pickle are looks really drooooling :-)Nicely done... At your free time do visit my blog and drop your valuable comments Raks:)
Valarmathi Sanjeev says
Wow...yummy, creamy curd rice, I love this.....looks wonderful and yummy.
Tina says
Never tried this before..Looks perfect.
Veena Theagarajan says
So nice clicks.. I love Mixed Curd rice than having with plain rice and curd with it.. For some reason my hubby prefer later (so boring...) this week he is out of town.. you hv posted this at right time... I will try this week
Veena of Great-secret-of-life.blogspot.com
Kalpana Sareesh says
i will be blessed if this is how i serve curd rice to my hubby every day.. too gorgeous..
Jay says
this looks sooper tasty
Tasty Appetite
Shabbu says
yummy and perfect curd rice...
Shabbu's Tasty Kitchen
Anonymous says
curd rice looks yum....
http://frommyrasoi.blogspot.com
Richa says
love your gorgeous clicks! the colors pop right out.
Nagashree says
Gorgeous, all time favorite. Love it with the fried spicy chilies 🙂
Chickoo says
I tried your recipe yesterday, exactly the way you have described and the end result was heavenly!!! It was too good, there is something about the milk, mushy rice, butter and yogurt combo!!
Chickoo says
I tried your recipe yesterday, exactly the way you have described and the end result was heavenly!!! It was too good, there is something about the milk, mushy rice, butter and yogurt combo!!
RAKS KITCHEN says
Chickoo, Thanks for your prompt feedback 🙂 glad you liked it!
Aparna Srinivasan says
I love thachi mamum.. great presentation..
Malar says
Awesome Raks! I tried the exact steps and booom, there - a delicious, creamy curd rice! Thank you very much!
Unknown says
That looks like a lovely yogurt rice. I have posted a link to your recipe under my own recipe for Yogurt Rice, do take a look when you have a chance.
https://cook2jhoom.wordpress.com/2012/05/21/yogurt-rice-or-thayir-choru/
Best wishes,
Cheeku
city says
thanks for sharing.
Dileep Nair says
i just tried this one today, and was an awesome meal... Thanks, Dileep
സ്നേഹപൂര്വ്വം ശ്യാമ....(snehapoorvam syama) says
recently see dis blog :). luvd dis recip for curd rice....
Unknown says
I tried this curd recipe. It came out very well. Only change I made was I omitted green chillies and when tempering, I add "moru milagai" and add it to the curd rice. This way we don't need any side dish and can eat the curd rice with the "moru milagai". Hope you like my twist.
Simran says
Hi raks made it today..came out really very very good..I can't believe I made it..all thanks to u..love ur all reciepes and even tried many..:)
Hema Krishnamohan says
Very useful tip of adding hot milk. The proportion of rice, milk and curd are very important. I am going to try
this exactly following your post. Thank you.
Ramya venkat says
Loved it Raks 🙂 Too good.. third click is wonderful!!
mymoon says
so nice of u raks...my hubby wad asking me to prepare curd rice for his lunch box..I kept silent on those moments as I dont know how to do...now got a perfect recipe...thank you raks...how long it will be good...because i have to prepare early morning 6am for lunch(1.30pm)
Arun says
heard a lot about curd rice....I made and ate it because of you. Thank you for a wonderful dish and recipe.
Padmini Gupta says
My First serious attempt to curd rice... Loved the taste!!! I was earlier making a blunder !! Thanks
Unknown says
Rak,i made it in both fruit way n veggie way n it was simply superrb!
Luthfun Nahar Jainudeen says
Mouthwatering. Superb clicks.
Subashini says
Hi raji..tried this curd rice yesterday as per your recipe and it was the best curd rice i had prepared so far..learnt few tricks from your instructions and the result was great.i have tried few of your other recipes as well but commenting for the 1st time....the best thing about your site is the wonderful stepwise pics which look very appealing and motivates others to try the recipe...great job and keep up the wonderful work...
Subashini says
Hi raji..tried this curd rice yesterday as per your recipe minus few ingredients due to their non availability and it was the best curd rice i had prepared so far..learnt few tricks from your instructions and the result was great.i have tried few of your other recipes as well but commenting for the 1st time....the best thing about your site is the wonderful stepwise pics which look very appealing and motivates others to try the recipe...great job and keep up the wonderful work...
Challuru's says
Hi u r my saviour. Though to hear it's simple curd rice it won't be appreciated if it's not done the right way. Thanks for the recipe and tips (which r very imp)
Calla Lily says
Looks delicious! Thanks so much fir sharing the recipe!!
Asha Ganesan says
Prepared this for lunch today. Added butter, pomegranate and apple instead of veggies. It was so delicious!! Thanks for this wonderful recipe 🙂
Sudha M Sundaram says
I am one of your ardent fans. I have tried many of your recipes and they have come out excellent. I especially follow your cookery tips which are very helpful.
Raks Anand says
Thank you Sudha 🙂