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Curd rice Recipe

Recipe By sakshi nillawar
Curd rice or thayir sadam is a popular South Indian rice variety that is served with a South Indian meal or South Indian thali. This curd rice recipe is my go to method and one I often make as it is a favorite with my family. Vegan yogurt made from cashew milk, almond milk or coconut milk can be used instead of dairy curd.
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Curd rice
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Ingredients for Curd rice Recipe

  • 0.17 cup 1/2 cup regular rice or 100 grams
  • 1/2 cups cups water for pressure cookin
  • 0.33 cup 1 cup Curd or 250 grams
  • 0.08 cup 1/4 cup milk
  • 0.33 g Green chilli chopped
  • 0.33 teaspoon Finely chopped ginger
  • 0.33 teaspoon Chopped curry leaves
  • 0.33 tablespoon Chopped coriander leaves
  • 0.33 tablespoon Sesame oil
  • 0.17 teaspoon Mustard seeds
  • 0.17 teaspoon Urad Dal
  • 1/25 teaspoon asafoetida (hing)
  • 0.33 tablespoon Coriander leaves

Directions: Curd Rice Recipe

  • STEP 1.Rinse ½ cup rice a couple of times in water. Then add the rice in a 2-litre pressure cooker.
  • STEP 2.Add water. Stir very well.
  • STEP 3.Pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
  • STEP 4.When the pressure settles down on its own, remove the lid and check the doneness of rice. The rice has to be more softer than what we cook on a daily basis.
  • STEP 5.With a spoon or masher, mash the rice. Close the cooker and allow the rice to become lukewarm or come at room temperature.
  • STEP 6.When the rice becomes lukewarm or comes at room temperature, add fresh curd and milk.
  • STEP 7.Mix again very well and break lumps if any. You can either use the spoon or masher while breaking the lumps.
  • STEP 8.Add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves.
  • STEP 9.Instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
  • STEP 10.Add salt. Mix very well. Keep aside.
  • STEP 11.Tempering Curd Rice
  • STEP 12.Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil.
  • STEP 13.When the oil becomes hot, lower the flame. Add mustard seeds.
  • STEP 14.Let the mustard seeds crackle.
  • STEP 15.Then add urad dal. Urad dal is optional and can be skipped.
  • STEP 16.Fry on a low flame stirring often till the urad dal becomes golden.
  • STEP 17.Lastly add the add curry leaves and asafoetida. Mix very well.
  • STEP 18.Switch off the flame and immediately pour the tempering in the curd rice mixture. Again mix very well.
  • STEP 19.Serve south indian curd rice topped with a few coriander leaves
Nutrition
value
202
calories per serving
4 g Fat6 g Protein35 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    6g
  • Carbs
    35g
  • Fiber
    3g

MacroNutrients

  • Carbs
    35g
  • Protein
    6g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    166mg
  • Iron
    3mg
  • Vitamin A
    459mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    73mg
  • Manganese
    < 1mg
  • Phosphorus
    111mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By sakshi nillawar