Curd Rice
Curd Rice is a dish that is not only simple and comforting but also holds a special place in the hearts and homes of many across various cultures. Also known as “thayir sadam” in Tamil, “dahi chawal” in Hindi, and “mosaranna” in Kannada, it is a staple not only in the South Indian cuisine but also cherished and enjoyed all over the Indian subcontinent and beyond. At its core, curd rice is a dish that embodies the principles of balance and harmony, both in its ingredients and flavors.
Curd rice is a harmonious blend of two primary ingredients – rice and yogurt. However, its simplicity belies its rich history and cultural significance. This humble dish has been a part of Indian culinary traditions for centuries, evolving with time and regional variations, yet retaining its essence of comfort and satisfaction. Cooked rice, preferably short-grain, is mixed with fresh yogurt, often seasoned with salt, and sometimes tempered with spices like mustard seeds, curry leaves, and green chilies. The result is a creamy, tangy, and refreshing dish that soothes the palate and nourishes the soul.
One of the defining characteristics of curd rice is its versatility. While the basic recipe remains consistent, it serves as a blank canvas for creativity and personalization. From adding grated vegetables like carrots and cucumber for freshness and crunch to incorporating herbs like coriander and mint for added aroma and flavor, there are endless possibilities to tailor curd rice to individual preferences and dietary needs.
Curd Rice transcends geographical boundaries, finding its way into the hearts and homes of people beyond India. Its simplicity, versatility, and health benefits have made it a favorite among food enthusiasts worldwide. Whether enjoyed as a light meal on a hot day or as a comforting accompaniment to spicy curries, curd rice has a universal appeal that knows no bounds.
Curd Rice
Course: MainCuisine: IndianDifficulty: Easy3
servings10
minutes15
minutes25
minutesCurd Rice – a comfort food for many!
Ingredients
Cooked Rice – 1.5 cups
Curd – 1.5 cups
Carrot – 2 tbsp, grated
Green Chilli – 1, chopped
Chopped Coriander Leaves
Salt as per taste
Oil
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Ginger – 1/4-inch piece, finely chopped
Chana Dal – 1/2 tsp
Urad Dal – 1/2 tsp
Curry Leaves – a few
Dried Red Chilli – 1, broken
Hing – a pinch
Pomegranate pearls and coriander leaves for garnish
Directions
- For making curd rice, the rice should be cooked well and mushy. If preparing fresh rice, cook 1/2 cup washed and drained rice in 1.5 cups of water with some salt.
- Pressure cook the rice for 4-5 whistles and let the pressure release naturally. Let the rice cool down a little.
- In a bowl, mix together curd, carrot, green chilli, coriander leaves and salt. To this, add the warm, cooked rice and mix well.
- Heat some oil in a small pan and add the mustard seeds, cumin seeds, ginger, chana dal, urad dal, curry leaves, dried red chilli and hing. Once it is all spluttered, turn off the heat and pour the tempering over the curd rice.
- Garnish with pomegranate pearls and coriander leaves.
