Just like khichdi is to Gujarati, Rajma Chawal is to Punjabi, the Curd Rice is to South-Indians. Curd rice is also known as thayir saddam, dahi chawal, and daddojanam. A very simple dish made using the most basic ingredients, curd, and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook. It is a fabulous recipe to use leftover rice.

Curd rice is a great summer food. It is served in South Indian temples to devotees, packed in lunch boxes and it’s my son’s favorite too. This creamy rice tastes great with just a pickle or chutney as well as with dal (lentils).

This dish is very easy to make with the main ingredient – The Curd. I used thick Greek yogurt in this recipe but you can make homemade curd too. It is very filling and has a cooling effect on the body. Plus it is easy for digestion.

Curd Rice | South Indian Curd Rice Recipe

In this recipe cooked rice is mixed with fresh greek yogurt and then seasoned with a tadka of chana daal, mustard seeds, chili’s, and curry leaves.

Ingredients :

Cooked white rice or leftover white rice – 1 cup
Greek yogurt – 2 cups
Salt to taste

For Tempering :
Oil – 2 tbsp
Dried red chili – 3
Roasted Chana dal or Chana dal – 3 tbsp
Cashews – 10
Curry leaves – 10
Black mustard or rai – 1/2 tsp

Method:

1. Remove the pressure cooked rice into the mixing bowl. Mash it with the help of spoon and keep it aside.
2. In a mixing bowl, add cooked mashed rice, greek yogurt with salt. Mix them well.
3. In a small pan, heat oil and temper curry leaves then mustard seeds. Then add and fry channa till it turns golden.
4. Next add dry red chilies and cashews. Fry for 30 seconds.
5. Pour this tadka into the mixing bowl. Mix them well with mashed curd rice .
6. Curd rice is ready for serve.

Tip For Rice – Wash and drain the rice (1 cup) then add into the pressure cooker. Add 1 ½ cup of water, ½ tsp salt, cover the lid and cook it for 3-4 whistles. Switch of the flame and let it cool down.