Curd rice or thayir sadam is a popular South Indian dish served with a South Indian meal or in a South Indian thali. It is made with cooked rice and curd/yogurt. Perfect and healthy summer food.
Rice - Â½ cup
Curd - 1 cup
Water - 1Â½ cup
Salt to taste
Milk - Â¼ cup or as required
Carrot - 1 small finely grated
Cucumber - 1 finely chopped
For Tempering :
Oil - 1 tbsp
Mustard seeds - Â½ tsp
Cumin seeds - Â¼ tsp
Green chilly - 1 chopped or as per taste
Ginger - A small piece finely chopped
Curry leaves - 1 sprig
A pinch asafoetida
Take a pressure cooker, add rice, salt, water and pressure cook for 5-6 whistles. The rice must be more softer than the rice we cook regularly. Let the pressure release by itself, open and mash the rice. Keep aside and let it cool down completely.
Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves and let it crackle.
Add asafoetida, ginger, chillies and saute for few seconds and take off from heat.
When the rice is cool down completely, add curd, milk and mix well without any lumps. Preferably use hand.
Add chopped coriander leaves, grated carrot and chopped cucumber and mix well.
Pour the tempering, add salt if required, mix well and serve.
I have used milk too in the recipe you can opt that and use water.
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