Curd Rice Recipe:
Today I am going to share a Curd rice recipe also known as Dahi Chawal, Thayir sadam, Mosarnna and Dahi Bhat. Curd rice means dahi chawal, and it is delicious as well as nutritious, Curd Rice is a traditional South Indian savoury dish of rice and curd, very easy to make curd rice, and you will like it very much. 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. Curd rice is just the kind of meal you need to deal with summer.
Curd rice is full of probiotic goodness and cooling properties that’s why it is one of the most common dish at in South India.
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Curd Rice is a savoury South Indian dish prepared with curd and pre-cooked white rice. It is tempered with ghee, mustard seeds, urad dal, and peanuts for flavour and crunch.
Curd Rice Recipe step by step with photo:
Ingredient Required
Rice: Always make this dish with rice that has been freshly cooked and then cooled. You can also use leftover rice that has been cooked the same day. Avoid using refrigerated and day-old rice.
Cream or milk: I add fresh milk to get a creamy mouthfeel. You can add fresh cream as well.
Tempering – For the tempering of curd rice in a typical South Indian style packed with – red chilli, Ginger, asafetida, mustard seeds, urad dal, and curry leaves.
You can also add cashews and peanuts.
Toppings: Pomegranate, fresh coriander, or khara boondi are a few best toppings for curd rice.
Preparation:
When the rice is hot, mash it nicely with a masher.
Method:
Add salt, green chilli milk and curd to the rice and mix well.
Heat the ghee in a pan.
Add the red chilli, and black gram and sauté till the dal turns golden brown in colour.
Now add chopped Ginger, asafetida and mustard seeds, while stirring continuously.
Add fresh curry leaf and continue to sauté for a minute and turn off the stove.
Now Pour the tempering over the curd rice and mix them well.
Garnish with pomegranate and serve chilled.
Check out for Dahi Chawal Recipe | Yogurt Rice Recipe video:
Serving Suggestion:
The curd rice tastes best with fried papad and a spicy homemade pickle.
Suggestions:
- If using leftover cooked rice, add a tiny amount of water and mash it to a soft consistency (like broken wheat consistency).
- You can garnish with either coriander leaves or seedless green grapes or pineapple pieces or grated carrot or grated cucumber.
- you can adjust the consistency by adding a little milk or curd or both.
FAQs Related To Curd Rice
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.
For more rice recipes from this blog you might like please check:
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Dahi Chawal | Yogurt (curd) Rice Recipe | How to make Dahi Chawal | easy rice recipe
Materials
- 1.5 cup of rice boiled
- 1 tablespoon oil/ghee
- 1-2 dry red chill
- 2 teaspoon black gram (urad dal)
- 1 teaspoon mustard seeds rai (Rai)
- 1 teaspoon chopped ginger (adrakh)
- 1 teaspoon chopped green chilli (Hari mirch)
- 10-12 curry leaf
- 1/4 teaspoon Asafetida (hing)
- salt to taste (namak)
- 1/2 cup milk or fresh cream (doodh ya taza cream)
- 1 cup yoghurt/ curds दही
Instructions
- When the rice is hot, mash it nicely with a masher.
- Add salt, green chilli milk and curd to the rice and mix well.
- Heat ghee/oil in a pan.
- Now add red chillies, urad dal to the oil and fry the dal continuously till it becomes golden.
- Stir continuously and add chopped ginger, asafoetida and mustard seeds.
- Add fresh curry leaves and stir for a minute and turn off the stove.
- Now add curd rice mixture into the tempering and mix them well.
- Curd rice is ready to serve.
- Garnish with pomegranate and serve chilled.
Video
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Thanks for this yummy recipe….it tastes really awesome..my hubby and all family members liked a lot…
Hi, Krishna
I am very happy to know you loved the recipe. Do try more and more recipes and let us know how you liked them.