The very term Curd Rice reminds me of South Indians and the fact that it’s an integral part of their diet. So why do you think is it so popular with them or what actually makes it a favourite? Ask a South Indian and he will explain to you, how this dish scores high in probiotic properties.
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By now, you must have deciphered what Curd Rice recipe South Indian style is all about. It’s nothing but an extremely healthful mixture of yoghurt and rice, prepared mostly during the summers to beat the heat and cool your system. Although I believe that it takes less time and effort to prepare with some basic seasoning, I also agree with the fact that it’s not a lazy person’s meal. Many of my relatives actually throw in immense love and ingredients to prepare their version of special Curd Rice recipe. While some add pomegranates, others are satisfied with cashews in it. Although, I love it with sugar, what I have penned down here is a salted version, blended well with urad dal, Bengal gram, mustard seed and freshly chopped coriander leaves.
Do you know who taught me this yummy Curd Rice recipe? It was none other than my husband, who survived on this bachelor’s recipe when he stayed alone in Kerala for a while. As it’s a stomach-filling food item, he used to prepare it mostly for lunch or dinners.
I have made many rice recipes like such as matar paneer pulao, jeera rice, curd rice, gatte ka pulao, veg pulao etc.
If you ask what delights me the most in this simple Curd Rice recipe, I will point you out the tempering that involves the blatant use of grated ginger, curry leaves, dry red chillies and mustard seeds. In short, I feel that it’s the tadka, which adds flavour to the cuisine.
Curd rice is a popular South Indian recipe, which is made with yogurt and rice. From my childhood i love eating curd rice but with a bit of sugar.Here i have made this without sugar but you can make it with sugar instead of salt. This is an extremely healthy and tasty recipe. You will like this recipe.
Do you know ‘Thayir Sadam’ is another term for Curd Rice and that it’s offered as a Prasad in temples? I came to know about this when I visited Tamil Nadu once. It was from an aunt staying there that I found out the health benefits of Tamil Curd Rice recipe. Since then, it has become a basic meal for me during summers, when we are most prone to indigestion. Not only is it a major source of pro-biotic, boosts immunity and acts as a stress buster but also gives off a soothing effect after having a rich meal.
Most of the time it is also my ‘go to’ recipe when there’s a lot of leftover rice at home. In those instances, keeping in mind the Curd Rice benefits, I tend to prepare it as a lunch box recipe for my husband. Even though he is not much fond of it, he loves eating my kind of version.
So now that you have an overall idea of its health benefits and the simplistic steps that it follows, stick to my cooking instructions and prepare Curd Rice restaurant style recipe this weekend.
- 11/2 cup Fresh Curd
- 21/2 cups rice cooked
- Salt to taste
- 1 small Carrot grated
- 1 small cucumber grated
- coriander leaves Freshly chopped
- 2 Tsp oil
- 1 tsp Mustard seed
- 2 pieces dry red chilly
- ½ tsp ginger Grated
- Pinch Asafoetida
- 2 Tbsp Bengal gram Wash and soaked
- 2 Tbsp Urad dal Split black lentils Wash and soaked
- 10-12 sprig curry leaves
- Heat the oil in a pan. When the oil becomes hot, adds mustard seed and let it splutter.
- Add dry red chilly, grated ginger, soaked bengal gram, split black lentils,curry leaves, pinch of asafoetida and fry on medium flame till both the lentils become light brown in colour. It will take around 3-4 minutes.
- Take a deep bowl and put fresh yogurt and salt in it.
- Whisk the yogurt to make it smooth and creamy.
- Add cooked rice, grated carrot (leave some for final garnishing), freshly chopped coriander leaves, grated cucumber and pour the seasoning to the yogurt and mix until well combined. Adjust salt if needed.
- Curd rice is ready to serve.
- For serving:
- Take a deep bowl or any mould and spread rest of the grated carrots.
- Now transfer the curd rice in a bowl and press it gently with the spoon so that there should not be any gaps.
- Put the serving plate on top of the rice bowl and demould it.
- Garnish with curry leaves, dry red chilly and serve chill.
You can use leftover rice to make curd rice.
If you are using fresh cooked rice then cool it completely before adding to the curd/yogurt.
Add more or less curd to bring the curd rice to desired consistency.
Always use fresh curd but if the curd is little sour then add milk accordingly.
How to make curd rice at home:
- Heat the oil in a pan. When the oil becomes hot, adds mustard seed and let it splutter.
- Add dry red chilly, grated ginger, soaked bengal gram, split black lentils,curry leaves, pinch of asafoetida and fry on medium flame till both the lentils become light brown in colour. It will take around 3-4 minutes.
- Take a deep bowl and put fresh yogurt and salt in it.
- Whisk the yogurt to make it smooth and creamy.
- Add cooked rice, grated carrot (leave some for final garnishing), freshly chopped coriander leaves, grated cucumber and pour the seasoning to the yogurt and mix until well combined. Adjust salt if needed.
- Curd rice is ready to serve.
For serving:
- Take a deep bowl or any mould and spread rest of the grated carrots.
- Now transfer the curd rice in a bowl and press it gently with the spoon so that there should not be any gaps.
- Put the serving plate on top of the rice bowl and demould it.
- Garnish with curry leaves, dry red chilly and serve chill.
Some More Rice Recipes for you:
- Rajasthani Gatte Ka Pulao
- Vegetable fried Recipe
- Fried Jeera Rice
- Kesaria Meetha Chaawal
- Vegetable Polau
Note:
- You can use leftover rice to make curd rice.
- If you are using fresh cooked rice then cool it completely before adding to the curd/yogurt.
- Add more or less curd to bring the curd rice to desired consistency.
- Always use fresh curd but if the curd is little sour then add milk accordingly.
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