Cooling South Indian Curd Rice Recipe

25 minutes

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Cooling South Indian Curd Rice Recipe - Plattershare - Recipes, food stories and food lovers

4.50 from 6 votes
Homestyle CookingIndianSouth Indian

About Cooling South Indian Curd Rice Recipe

Curd Rice, or Thayir Sadam, is a traditional South Indian dish often served after a spicy meal to soothe the palate and aid digestion. This comforting recipe features creamy yogurt, fluffy rice, and a flavorful tempering of mustard seeds, cashews, and curry leaves. It's the perfect balance of cooling and aromatic flavors.
The thoughtful inclusion of a banana alongside curd rice in South Indian cuisine is a testament to its cooling properties, balancing the heat from other dishes. This simple yet elegant recipe is a must-try for anyone looking to experience authentic South Indian flavors.
Beyond its delicious taste, curd rice offers probiotic benefits thanks to the yogurt, making it a healthy and satisfying choice. Prepare this recipe for a light yet flavorful meal that's perfect for any occasion.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Total25 minutes
Calories409 kcal
Serves4
Served AsLunch
Recipe TasteSalty

Ingredients
 

For the Rice

  • 1 cup uncooked Basmati Rice cooked until very soft; adjust amount based on desired serving size

For the Curd Rice

  • 2 cup Yogurt plain, thick, whisked until smooth
  • 1/3 cup Milk lukewarm
  • 1/2 inch Ginger fresh, grated
  • 1/2 tsp Mustard Seeds coarsely ground
  • 1-2 tsp Salt to taste

For the Tempering

For Garnish

  • 1/4 cup Coriander chopped, fresh
  • 4 Chilies dry, fried until crisp, red, whole
  • 4 Cashews broken, fried until golden brown
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Instructions
 

Prepare the Rice

  • Cook basmati rice until very soft. Once warm, gently mash the rice with a fork.

Combine Rice and Yogurt

  • In a large bowl, combine the mashed rice, lukewarm milk, salt, and coarsely ground mustard seeds. Mix thoroughly.

Make the Tempering

  • Heat oil in a small pan. Add mustard seeds and let them splutter. Add black lentils, red chilies, and curry leaves. Sauté until fragrant. Stir in asafoetida.

Finish the Dish

  • Pour the tempering over the rice and yogurt mixture. Gently mix to combine. Adjust seasoning as needed. Garnish with chopped coriander, fried cashews and fried whole red chilies.

Serve

  • Serve chilled or at room temperature, alongside your favorite South Indian pickle.

Recipe Notes

Expert Tips for the Best Curd Rice

  • For extra creaminess, use full-fat yogurt.
  • If your yogurt is too thick, thin it out with a little extra milk.
  • Soaking the cashews for 15-20 minutes before frying will give them a softer texture.
  • For a spicier kick, add more red chilies to the tempering.

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4.50 from 6 votes

Recipe Nutrition

Calories: 409kcalCarbohydrates: 59gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 2mgSodium: 613mgPotassium: 414mgFiber: 4gSugar: 6gVitamin A: 998IUVitamin C: 130mgCalcium: 215mgIron: 3mg

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