Recipe- Curd Rice
Curd Rice is a very popular South Indian dish is also called Thayir Saddam. Here cooked rice are mixed with curd and then tempered with spices, makes the normal rice delicious, gentle on tummy, sweet and tangy taste can’t stop you eating it!
Servings Prep Time
2people 30minutes
Cook Time
20-25minutes
Servings Prep Time
2people 30minutes
Cook Time
20-25minutes
Ingredients
Rice
Tempering
Instructions
  1. First of all wash and soak rice for at least 30 minutes. Then boil 4-5 cups of water in a large pan with 1 tsp salt. When it starts boiling, drain soaked rice, and put in boiling water. Partially cover and cook for 10-12 minutes. Check if rice looks cooked, drain the excessive water and transfer cooked rice in another large bowl. Cover and keep aside for 5-10 minutes.
  2. Now add curd, milk to the cooked rice and mix lighlty with a fork. (Be careful as you should not mash the rice, use fork and mix with ligh hand)
  3. Now add pomegranate seeds, salt, black salt and sugar. Mix well.
  4. Now keep finely chopped curry leaves over the rice. And prepare for tempering.
  5. Heat ghee in a pan, fry mustard seeds, broken cashew and ginger paste.
  6. Now pour this very hot tempering over curry leaves. Mix well.
  7. Garnish with coriander leaves and serve warm.
Recipe Notes
  • You may use the drained water from rice as a starch or it can be fed to an infant.
  • You can also use precooked rice.
  • To enhance the spiciness, you may also mix green chili paste also whole red chili in tempering.
  • Be careful when you are mixing curd to cooked rice as it might mash, to avoid and for fluffy rice use fork and mix with ligh hands.
  • Do not reheat curd rice, as the curd might cuddle and the taste will not be good.
  • If you want to eat it cold, refrigerate it before consuming.
  • Otherwise serve immediately. 

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