Curd rice also known as Thayir Sadam in Tamil tongue is a recipe that not only resonates well in the South Indian states but now has many takers pan India.
As the name states, in its most simplest form it features curd and rice as its two chief ingredients, and then it is left to the choice of recipe maker who can experiment with the dish and add several ingredients to it in form of tempering. Popularity of this dish is such that it is usually the dish that is served at the finale of the grand South Indian meal, the intent being that curd would act as a coolant and aid in digestion process.
The century old South Indian tradition governs the order of consumption of dishes in a South Indian meal, which usually starts with sambhar rice followed by rasam rice and culminates with curd rice. This specific order has a great scientific basis wherein curd rice is placed as the last dish of the meal due to its probiotic nature, coolant properties and it aiding in the overall digestion process.
This dish usually enriches an everyday meal and hence prepared by using small grain variants of rice which are cheaper than the exotic long grain variants that are used to make Biryanis. We have used small grain sona masuri rice as it is easily available at my grocer. However you can prefer any other small grain rice variety that you may find in your pantry. Rice is cooked, lightly mashed and then mixed with whisked curd. The tempering that we prefer and have used in this recipe is of urad dal, mustard seeds, curry leaves, red chilies and green chilies. To add an authentic touch to this recipe we have used coconut oil for the tempering (tadka). You can let your imagination flourish and choose garnishing of your choice like carrot, pomegranate seeds, raisins, fried cashewnuts are some of ingredients that can be added as a garnish.
You can make this humble rice recipe as a part of your lunch tiffin box preparation and can also include in your daily meal. Remember to share your feedback with us in the comment section below.
Fine some more rice recipes
- 200 grams small grain rice. We have used Sona Masuri rice.Kolam rice can also be used instead.Soak rice for 30 mins in water.
- ¼th cup finely chopped coriander leaves
- 2 stalks of curry leaves
- 3 whole red chilies
- 2 green chilies sliced into lengths
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 400 grams curd
- 1tbsp urad dal (split black gram)
- ¼tsp asafoetida powder
- 2 tbsp coconut oil
- We have used ½ liter water for cooking rice.Add 1 tsp salt and few drops of oil.Allow the rice to simmer on medium heat.As rice starts to boil, reduce heat and cook the rice.We have cooked rice for 4 mins on reduced heat until water reduces and pores are visible.Cover and cook the rice for 2 mins.
- Keep aside the cooked rice and whisk the curd.Add salt to taste and mix.
- Add cooked rice and mix.
- Heat 2 tbsp coconut oil.As oil gets heated, add urad dal and fry till it gets light brown in color.
- As urad dal changes its color, add mustard seeds.Add cumin seeds, asafoetida powder,curry leaves,whole red chilies, green chilies. Tadka is ready. Turn off the flame.
- Pour this tadka on curd and rice mixture and mix.
- Add chopped coriander.
- You can refrigerate curd rice for 10 mins before serving.
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