How to Make Curd Rice?
South Indian cuisine is much loved across India. Though I am from North India but I love South Indian cuisine. North Indian cuisine differs greatly from the South Indian cuisine.Wheat is the staple food of North Indians while South Indians tend to eat rice. South Indians use mainly coconut oil and use coconut in most of their dishes while North Indians hardly use coconut. The North Indian cuisine is heavily influenced by the Arabs and Persians and this is why the dishes are much heavier and creamier as compared to the South Indian dishes.
Today I am sharing a popular South Indian recipe- Thayir sadam or curd rice or yogurt rice. It is known as Daddojanam in Telugu, Mosoranna in Kannada, Thayir Sadam in Tamil and Dahi Bhaat in Maharashtra . I ate curd rice for the first time during my stay at Art of Living International Centre (popularly called ashram) in Bangalore.
Curd rice is made as an offering to the deities in many South Indian temples and later distributed among the devotees as prasad especially during the popular south Indian festival – Ugadi. It is an integral part of the South Indian cuisine and makes for a delicious summer food which is light and easily digestible. It is also good for babies as it comforts the stomach.
In North India, desserts are served at the end of the meal but in yet another deviation, Kheer, mithai and desserts are served at the start of a meal in South India and the curd rice is served at the end as a soothing finish to the traditional spread. Curd rice at the end of the meal washes down the effects of heavy and spicy foods. It also aids digestion. It is also eaten as a comforting one-dish meal which is nutritious, satiating and refreshing with cool flavor and a homely aroma.
Curd rice is also a great dish to carry along to school or work. This wholesome dish can be prepared in short amount of time with little effort and thus it is an ideal bachelor’s recipe. If you are not able to think much about what to prepare or if you are hard pressed for time, then you can try this delectable curd rice recipe.
Curd rice is the best home remedy for an upset stomach because it is easy to digest and works against bloating and indigestion.
- Rice 1 cup
- Water 3 cups
- Cold Milk 1.5 cup
- Curd 1.5 cup
- Cream 2 tbsp
- Salt according to taste
- Cilantro or coriander handful and finely chopped
- Oil 1 tbsp
- Mustard Seeds 1/2 tsp
- Channa Dal (Bengal Gram) 1 tsp
- Urad Dal (Split Black Gram0 1 tsp
- Dry Red Chilies 2
- Green Chilly 1
- Ginger 1/2 "piece (minced)
- Curry Leaves 1 sprig
Curd contains probiotics, antioxidants and good fats. This helps the brain deal with pain and emotions like stress. This makes curd rice not only a tasty dish but also a stress busting one.
- Cook the rice with two and a half cups of water. Add salt according to taste.
- The rice should be a bit overcooked so that they can be easily mashed. Mix and mash up the rice once it is cooked.
- Now add some cold milk to the cooked rice. Keep mixing till the milk is absorbed by the rice.
- The rice will cool down when cold milk is added to to it. But if the rice is still hot then wait till the rice cools down. Now add curd to it. This will prevent the curd from curdling.
- Add some cream and yogurt to the rice. Mix well.
- Heat some oil in a kadahi or pan for tempering and splutter the mustard seeds.
- Then add channa dal and urad dal to it. Wait till it turns reddish brown.
- Add dry red chilies, curry leaves, finely chopped green chilies and ginger in the pan and fry. You can also add raisins and cashews too if you want to make it rich.
- Add this tempering to the curd rice. Then add finely chopped coriander leaves to it and mix together.
- Curd rice is ready to be served and relished.
- You can also garnish curd rice with a topping of chopped coriander or fresh fruits like pineapple and pomegranate.
- Curd rice can be served with pickle and papad as they are the best side dish for curd rice.
|Serving size: 2|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Carbohydrates 18 g||6%|
|Fiber 1 g||4%|
|Protein 4 g||8%|
|Cholesterol 10 mg||3%|
|Sodium 14 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Curd Rice | Indian Recipe | Sanjeev Kapoor Khazana
© 2018 Shaloo Walia