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Curd rice recipe / How to make South Indian curd rice / Hotel style curd rice recipe / Thayir sadam/ Daddojanam recipe / Curd rice with homemade curd recipe with detailed instruction and step by step photos. Curd rice is a popular dish in South Indian cuisine. It is made of mixing steamed rice and thick curd and then tempered with mustard seeds, urad dal, chana dal and curry leaves. Curd rice also known as thayir sadam in tamil is my favorite from childhood. This yogurt rice served with any Indian pickle makes an delicious and filling meals.
South indian curd rice requires most basic ingredients to make. Curd is always served as a part of Indian thali. But you can also serve it as meal to kids lunch box as it has all nutrients. Curd rice is best to serve during summers.
I always make curd rice with homemade curd. Also to make it more healthy I add shredded carrot and pomegranate to it.
To make curd rice / south indian curd rice/ thayir sadam/ you can use both fresh rice and also the left over rice, but if your planning to pack it for lunch then make sure to use freshly cooked rice.
Ingredients to make curd rice
Rice, You can use left over rice and freshly cooked rice both works well but if planning to pack it for lunch box then better to make it with freshly cooked rice. To make it even more healthy use brown rice or any other millet
Curd, use fresh thick curd / yogurt, do not use sour yogurt as it may spoil the whole taste of the curd rice.
Milk, its optional if packing curd rice for lunch box or planning to serve it later then use 2-3 tbsp milk. If serving it immediately just skip it
Tempering, for tempering we use mustard seeds, urad dal, curry leaves and red chili
Curd rice recipe / How to make South Indian curd rice
Ingredients
- 1 cup rice Cooked rice
- 1-1/2 cup Thick curd / Yogurt
- 2-3 tbsp Milk optional
- Salt
- 2 tbsp Shredded carrot
- 1 tbsp Pomegranate
For tempering
- 1 tsp oil
- 1/2 tsp Mustard seeds
- 1 tsp Urad dal
- 2 spring Curry leaves
- 2 Dried Red chili
- pinch of Hing optional
Instructions
To make curd rice
- Firstly take cooked rice and cool down it completely
- Mash the rice well with a ladle or with masher
- Now add thick & fresh curd, salt and mix it well with the rice( If serving it later add 1/4 milk with it else just skip the milk )
- Now add the shredded carrots, pomegranate, and coriander leaves and mix it all
For tempering
- Heat oil in a small kadai, add mustard seeds and urad dal once it crackles add curry leaves, red chili and hing saute it for 2-3 seconds
- Cool down the tempering and then add that to curd rice and mix well
- Serve it with any Indian pickle
