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Curd Rice

4 from 1 vote

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3


  • Rice - ½ cup
  • Curd - 1 cup
  • Water - 1½ cup
  • Salt
  • Milk - ¼ cup or as required
  • Carrot - 1 small finely grated
  • Cucumber - 1 finely chopped
  • For Tempering :
  • Oil - 1 tbsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ¼ 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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4 from 1 vote

Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

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