Recipe
Curd Rice
2 years ago
Yogurt Rice, Perugu Annam, Thayir Saadam, Mosaranna, Tayire Chore, and Dahi Bhat are all aliases for curd rice. It's a popular rice dish in South India. In Indian English, the word "curd" refers to probiotic yogurt. Cooked rice, curd, and salt are combined to create the most basic curd rice. Curd rice is prepared similarly, followed by the tempering of spices such as finely chopped green chilies, ginger, and curry leaves, as well as black gram, mustard seeds, cumin seeds, and asafoetida. Finally, curd and salt are added, giving it a more savory and appetizing finish. This dish is a staple of traditional cuisine, with the unadulterated version found at the end of nearly every South Indian meal. This dish is a hallmark of traditional southern Indian cuisine, appearing at the end of almost every meal. Tempered versions are frequently served at formal events and offered as prasad (blessed food) to temple worshippers.
Nutritional Advantages of Curd Rice
- Improves Digestion.
- Cools Down Body.
- Works As a Stress Buster.
- Helps In Weight Loss.
- Gives Energy.
- It also helps in reducing stress and anxiety.
- Keeps Blood Pressure in Check.
- Fights Harmful Bacteria/Infections.
- Treats Alzheimer's, because of its high nutrient content.
- Good For Your Skin Too.
- Curd is rich in proteins, calcium, good fats, minerals and thus excellent for vegetarians.
- Curd reduces bloating, constipation, and diarrhea.
- It also helps in reducing stress and anxiety.
Region: South India
Nature: Main Course, Side Dish
Cuisine: India
Prep Time: 15 Min
Cook Time: 05 Min
Total Time: 20 Min
Serves: 04
Main Ingredients:
Items |
Quantity |
|---|---|
Cooked Rice |
2 cup |
Curd/Yogurt |
2 cup |
Milk |
1/2 cup |
Chopped green chilli (optional) |
1 no |
Finely chopped ginger |
1 tbsp |
Chopped cilantro leaves |
1 tbsp |
Main Ingredients:
Items |
Quantity |
|---|---|
Mustard seeds |
1 tsp |
Chana daal |
2 tbsp |
Urad daal (optional) |
1 tbsp |
Asafoetida |
½ tsp |
Curry leaves |
8-10 no |
For Garnish:
Items |
Quantity |
|---|---|
Pomegranate arils |
2 tbsp |
Dry red chili (optional) |
1-2 no |
Fried curry leaves |
5-6 no |
Tempering Curd Rice:
Add oil to a small pan or tadka pan and heat it.
Reduce the flame after the oil is heated. Sprinkle with mustard seeds.
Allow the mustard seeds to pop.
Then add the urad dal and chana daal. Daal is an optional dish that can be skipped.
However, I enjoy daal because it adds crispness to the recipe.
Fry on low heat, tossing frequently until the daal turns brown.
Finally, add the curry leaves, red chili powder, and asafoetida. Mix thoroughly to avoid burning.
Turn off the heat, before pouring the tempering into the curd rice mixture and mixing together.
Remove the fried red chili and a few fried curry leaves for garnish and stir thoroughly once more.
Mix tempering well with curd rice mixture.
Arrange pomegranate arils, fried curry leaves, and fried red chili on top of curd rice.
Serve velvety curd rice with papadam and a spicy south Indian mango pickle.
Notes:
If desired, sauté the ginger while tempering.
I recommend using freshly homemade curd
The dish might be ruined by too much sourness or aged curd.
This recipe can also be made with skimmed curd.
Always use fresh curd, but if it's a bit sour, add a little more milk.
You might add a few tablespoons of cream while mixing curd and rice to make it richer.
In the summer, add a little milk or cream to prevent the curd rice from becoming sour.
If serving to children, omit the green chilies and ginger.
Cashews can also be added for extra crunch.
Curd rice can be eaten straight or offered as a side dish to a South Indian dinner.
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