Curd rice recipe – Learn how to make perfect creamy south Indian curd rice with step by step pictures and tips for delicious results!
Is there a recipe? This could be the thing running behind many of you, for whom it is an everyday thing. But there are people who really have no idea about how to make thayir sadam or some of you want to know more precisely.
And for this summer, we all want to beat the heat, so thought of posting it virtually for you all. 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 their lunch box, rather than 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 butter milk 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.
But sometimes, specially we make thayir sadam or for lunch boxes, we prefer with temperings. A perfectly made thayir sadam will beat all the other dishes we cook with lots of masalas/spices … 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.
- 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.
Curd rice / Thayir sadam recipe
- 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 – as needed
- 1 pinch Asafoetida
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 generous pinch Asafoetida
- 1 tablespoon Cashew nuts broken
- 1 sprig Curry leaves
- 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.
- 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.
1. 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.
2. Let it cool down. Add the curd and mix well.
3. Add all the other ingredients in the table and mix well.Lastly temper with the items given under ‘To temper’ table.
I always love to have it with any homemade pickle, more milagai. Or even now the seasonal ripe sweet mango will be apt…Yummy.