Thayir Sadam(Curd Rice) Recipe:
Curd rice also known as Dahi Chawal, Thayir sadam, Mosaranna and Dahi Bhat. Curd rice means dahi chawal, and it is delicious and nutritious. Yoghurt Rice is a traditional South Indian savoury dish of rice and Yoghurt. Dahi Chawal/ yoghurt rice is a quick and easy-to-make South Indian Rice dish. You can make it in a few minutes if you have cooked plain rice. This is a meal you need to deal with summer. This rice recipe is full of probiotic goodness and cooling properties, it is one of the most popular South Indian rice dishes.
Curd rice, also known as Dahi Chawal or Thayir Sadam, is a popular South Indian dish made with cooked rice, milk, yoghurt and is tempered with ghee, mustard seeds, urad dal, and peanuts for flavour and crunch. It is often served as a comfort food or as part of a larger meal.
Health Benefits of Curd Rice
1. Improves Digestion:
- Probiotics: Yoghurt is rich in probiotics, beneficial bacteria that help maintain a healthy gut flora. This aids in better digestion and can help prevent digestive issues like bloating and constipation.
- Eases Stomach: The combination of rice and yoghurt is gentle on the stomach and can help soothe gastric problems.
2. Boosts Immunity:
- Probiotics: The probiotics in yoghurt help enhance the immune system by promoting the growth of beneficial gut bacteria, which play a crucial role in immune response.
- Nutrients: Yoghurt contains essential nutrients like zinc and vitamins for immune health.
3. Rich in Nutrients:
- Calcium: Yoghurt is a good source of calcium, which is essential for strong bones and teeth.
- Vitamins: It provides vitamins like B2 (riboflavin), B12, and D, which are important for overall health.
- Protein: Both rice and yoghurt provide protein, making curd rice a good source of protein, especially for vegetarians.
4. Hydrating:
- Water Content: Yoghurt has a high water content, which helps keep the body hydrated. This is especially beneficial in hot weather or after physical activity.
- Cooling Effect: Yoghurt rice has a cooling effect on the body, making it an excellent food choice during summer.
5. Helps with Weight Management:
- Satiety: The combination of carbohydrates from rice and protein from yoghurt can help keep you feeling full for longer, reducing the likelihood of overeating.
- Low in Calories: Dahi rice is relatively low in calories, especially when made with low-fat yoghurt, making it a healthy choice for weight management.
6. Soothes Inflammation:
- Anti-inflammatory Properties: The probiotics in yoghurt have anti-inflammatory properties that can help reduce inflammation in the gut.
7. Supports Heart Health:
- Blood Pressure: Regular consumption of yoghurt has been linked to lower blood pressure levels, which is beneficial for heart health.
- Cholesterol Levels: Probiotics in yoghurt can help lower bad cholesterol (LDL) levels, reducing the risk of heart disease.
8. Promotes Healthy Skin:
- Hydration: The hydrating properties of curd rice help maintain skin moisture.
- Nutrients: The vitamins and minerals in yoghurt contribute to healthy skin.
9. Helps Manage Lactose Intolerance:
- Easier Digestion: The fermentation process of yoghurt breaks down lactose, making it easier to digest for people who are lactose intolerant compared to regular milk.
10. Stress Relief:
- Soothing Effect: The mild, soothing nature of curd rice can be calming, helping to reduce stress and anxiety.
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🌿 Ingredient Notes for Dahi Chawal Recipe
Main Ingredients
1. Rice:
- Use short-grain rice like Sona Masoori or Ponni, which gives a creamy texture when cooked.
- Cook the rice until it is soft and slightly overcooked. This helps in achieving a creamy consistency when mixed with yoghurt.
2. Yoghurt (Curd):
- Fresh, homemade yoghurt is ideal for curd rice. If using store-bought yoghurt, ensure it’s not too sour.
- Use thick yoghurt for a creamy texture. Greek yoghurt can also be used for a richer taste.
- Use room-temperature yoghurt to avoid curdling when mixed with rice.
3. Milk:
- Milk helps to prevent the curd rice from becoming too sour and maintains a creamy texture.
- Adjust the quantity based on the desired consistency of the curd rice.
4. Green Chilies:
- Fresh green chillies provide a sharper heat. Finely chop them for even distribution.
5. Salt:
- Add salt just before serving to avoid the curd rice becoming watery.
6. Coriander Leaves:
- Fresh coriander leaves add a burst of freshness and colour.
7. Pomegranate Seeds or Grapes:
- Fruits add a burst of sweetness and a colourful presentation.
Tempering Ingredients:
- Oil or Ghee:
- Flavour: Ghee adds a richer flavour, while oil provides a lighter taste. You can use either based on your preference.
- Mustard Seeds:
- Flavour: Mustard seeds add a flavour and a slight crunch. They are a must-have in tempering for curd rice.
- Cumin Seeds:
- Flavour: Cumin seeds add a warm, earthy flavour. They complement the mild taste of the curd rice.
- Urad Dal (Split Black Gram):
- Texture: Urad dal adds a nutty flavour and a crunchy texture.
- Chana Dal (Split Chickpeas):
- Texture: Chana dal provides an additional crunch and a slight sweetness.
- Dried Red Chilies:
- Spice: Adds heat and a smoky flavour. Adjust the quantity based on your spice preference.
- Asafoetida (Hing):
- Flavour: Adds a unique aroma and enhances the flavour. Use a pinch for the best results.
- Curry Leaves:
- Flavour: Fresh curry leaves are aromatic and add a distinct South Indian flavour. Fry until crisp for the best taste.
- Ginger:
- Flavour: Finely chopped or grated ginger adds a fresh, zesty flavour. It aids digestion and enhances the taste.
👩🍳 How to make Daddojanam Recipe Step-by-Step Instructions
Mash the cooked and cooled rice slightly with a masher or spatula.
Add milk and yoghurt and mix well.
Add more water or milk to achieve the desired creamy consistency if the curd rice is too thick.
Then add salt to taste, 1-2, chopped green chillies, a handful of chopped coriander and a handful of pomegranate arils and mix gently.
Prepare the Tempering:
Heat oil or ghee in a Tadka pan over medium heat.
Add 1 tsp urad dal and 1 tsp chana dal and Fry until they turn golden brown.
Then add 1 tsp cumin and 1/2 tsp mustard seeds and let them splutter.
Add 1-2 dried broken red chillies, 1″ grated ginger and a few curry leaves. Fry for a few seconds until fragrant. Switch off the Flame.
Combine and Garnish:
Pour the tempering over the Yoghurt(Dahi) rice mixture and mix gently to combine.
Garnish with finely chopped coriander leaves and pomegranate seeds or grapes.
Serve:
Serve the curd rice chilled or at room temperature.
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FAQ Related to Curd Rice Recipe(Dahi Bhutti)
If hot rice is combined with curd, it affects the nutritional properties of the curd, and the curd might turn sour after mixing with the hot rice. Hence, it is best to enjoy cold yoghurt rice or room temperature.
It is best to make it a few hours before eating. I would not recommend storing or keeping it at room temperature for more than 2-4 hours.
Curd rice is best enjoyed cold or at room temperature. Heating kills the nutritional benefits of the curd. Hence, it is not advisable to eat curd rice. *Curds should not be heated.
Yes, We can add grated vegetables like carrots, chopped raw mango, cucumber etc. to curd rice. The vegetables add colour, taste, and texture to the dish. They also increase the nutritional value of this dish.
Yes, You can also make it using leftover steamed rice.
💭Suggestions and Tips for Curd Rice Recipe
- Adding Salt early can make Curd Rice watery so add salt just before serving to maintain the consistency.
- Add the tempering just before serving to keep its crunchiness and flavour.
- If using leftover cooked rice, add a tiny amount of water and mash it to a soft consistency
- You can garnish with coriander leaves, seedless green grapes, pineapple chunks, grated carrot or cucumber.
- you can adjust the consistency by adding milk, curd or both.
Use Fresh Yoghurt:
Fresh, homemade yoghurt usually gives the best taste. If using store-bought yoghurt, ensure it’s not too sour.
Cook Rice Properly:
Cook the rice until it’s soft and slightly overcooked. This ensures a creamy texture when mixed with yoghurt. Short-grain rice works best for curd rice.
Cool the Rice:
Let the cooked rice cool to room temperature before adding yoghurt to prevent the yoghurt from curdling.
Add Milk:
Adding a little milk along with yoghurt can help prevent the curd rice from becoming too sour, especially if you plan to store it for later.
Adjust Consistency:
Curd rice can thicken over time. Add a little water or milk to achieve the desired consistency before serving.
Flavor Enhancements:
- Tempering:
- Tempering adds a lot of flavor to curd rice. Common ingredients include mustard seeds, cumin seeds, urad dal, chana dal, dried red chillies, green chillies, curry leaves, and asafoetida. Heat oil or ghee, add these ingredients, and pour over the curd rice.
- Ginger:
- Finely chopped or grated ginger adds a fresh, zesty flavour.
- Fruits and Vegetables:
- Add grated carrot, finely chopped cucumber, or pomegranate seeds for a refreshing crunch.
- Fresh grapes can add a sweet contrast.
- Herbs and Spices:
- Fresh coriander leaves add a burst of colour and flavour.
- A pinch of black salt or roasted cumin powder can enhance the taste.
🍸 Serving Suggestions for Thayir Sadam
Curd rice is often enjoyed cold or at room temperature, especially in hot weather. You can serve it straight from the refrigerator or allow it to come to room temperature before serving.
Curd rice can be enhanced with various side dishes and accompaniments to make it a complete and satisfying meal. Here are some serving suggestions for curd rice:
Pickles:
Pickle like Mango, Lemon, or Amla adds a tangy and spicy taste, that pairs wonderfully with the mildness of curd rice.
Papad:
Fried or Roasted Papad adds a nice crunch and gives a satisfying texture.
Dry Sabzi:
Potato Fry, Okra Fry or Beetroot Poriyal adds a nice crispy texture and flavour.
Chutneys:
Chutneys like Coconut Chutney, Tomato Chutney or Green Chutney add a tangy, spicy kick and refreshing taste to the curd rice.
Garnishes:
- Pomegranate Seeds: Adds a burst of sweetness and colour.
- Grapes: Fresh grapes add a juicy texture.
- Grated Carrot: Adds a slight crunch and sweetness.
- Coriander Leaves: Fresh and aromatic, adds a touch of colour.
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🥣 Storage Suggestions for Dahi Chawal
Refrigeration:
- Keep the curd rice in an airtight container in the refrigerator. It can stay fresh for up to 2 days.
- The curd may become slightly sour over time. To balance this, add a little fresh yoghurt or milk when you take it out to serve.
🧾Recipe Card
Delicious Curd Rice Recipe: How to Make Authentic Thayir Sadam
Materials
Ingredients for Curd Rice
- 2 cups Rice cooked
- 1 cup Milk or fresh cream(Doodh)
- 1 cup Yoghurt/ curds
- 1-2 Green chilli(Hari mirch) chopped
- Salt to taste (namak)
- 1 handful of Coriander Chopped
- 1 handful of Pomagranet arils
Ingredients for Tadka
- 2 tbsp Oil/ghee
- 1 tsp Urad Dal(black gram)
- 1 tsp Chana dal
- 1 tsp cumin seeds
- 1/2 tsp Mustard seeds (Rai)
- 1-2 Dried Red Chilli broken
- 1 tsp Ginger(Adrakh) Grated
- 10-12 curry leaf
- 1/4 tsp Asafetida(hing)
Instructions
Preparation Cook the Rice:
- Rinse the 1 cup of rice until the water runs clear. Cook it with 2 cups of water in a pressure cooker or a pot until soft.
- Let it cool slightly.
Mix with Curd:
- Add yoghurt and milk to the rice and mash them with a masher until it becomes mushy, now add green chillies, salt, pomegranate and chopped coriander and mix them well.
- *The quantity of yoghurt can be adjusted based on your preference for consistency.
Tempering:
- Heat oil or ghee in a pan.
- Add urad dal, and chana dal. Fry until they turn golden brown.
- Then add mustard seeds and cumin and let them splutter.
- Add dried red chillies, grated ginger, and curry leaves. Fry for a few seconds.
- Add a pinch of asafoetida and mix well.
Combine:
- Pour the tempering over the curd rice and mix well.
- Add salt to taste.
Garnish:
- Garnish with chopped coriander leaves and pomegranate seeds.
Serve:
- Serve chilled or at room temperature.
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Thanks for this yummy recipe….it tastes really awesome..my hubby and all family members liked a lot…
Hi, Krishna
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