Curd Rice Recipe | How to Make South Indian Style Curd Rice?

curd rice recipe easy and healthy

There is something inexplicable about simple and humble food. The way it not only nourishes your body but also satisfies you soul is what makes it so desired. May be that’s why most comfort foods are unassuming and modest. Curd rice (कर्ड राइस) is one such thing that I like to indulge in at least once a week. The Marathi folks call it dahi bhaat (दही भात) and the Tamilians call it Thayir Sadam. Of course, the Tamli version of curd rice recipe might differ. It feels good to take a break from the routine of making rotis, sabzi, dal, and rice. I use the time saved to relax and unwind over a bowl of delicious curd rice. If you are looking for easy recipes for lunch on a lazy weekend or a busy weekday, you should definitely try curd rice.

This recipe of curd rice is very special. It is true that some of the best recipes, especially the authentic and traditional ones are hard to find on the internet. This recipe belongs to a friend of my mum-in-law. She hails from Sangli, which is why her cooking is influenced by both Kannada and Maharashtrian cuisines. She is an amazing cook and a very gracious person to share her recipes with me.

Choosing the Right Rice – Soft and Sticky

Curd rice has a moderately strong tempering, which is just enough to flavor the dish. However, fragrant rice would take its deliciousness to an all new level. Ambemohar and Indrayani are ideal choices for making curd rice, the latter being my favorite. Ambemohar has an enticing aroma and its grain is short. Indrayani has a different kind of fragrance and the grain is medium sized. Both varieties of rice get soft and sticky upon cooking. That’s the kind of texture you need.

Let’s take a look at the curd rice preparation. Here is the curd rice recipe video on our YouTube channel. Do share, subscribe, and give it a thumbs up.

How to Make Curd Rice

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Curd Rice Recipe | South Indian Style Curd Rice?
 
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Curd Rice Recipe - A light and tasty dish of rice mixed with creamy curd, tempered with curry leaves, sandgi mirchi, and asafetida. The garnish of pomegranate and fried peanuts lends it an interesting texture.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4 servings
Ingredients
For Preparing the Curd Rice
  • Cooked Indrayani Rice – 2 cups
  • Milk – ½ cup
  • Curd – 1 & ¼ cup, whisked & milkshake-consistency
  • Salt – to taste
  • Powdered sugar – 1 tbsp
  • Carrot – 2 tbsp, grated
  • Coriander leaves – 2 tbsp, finely chopped
  • Pomegranate – 2 tbsp
  • Fried groundnuts – 2 tbsp
For the Tempering
  • Oil – 2 tbsp
  • Curry leaves – 15 leaves
  • Cumin seeds – ¾ tsp
  • Mustard seeds – ¾ tsp
  • Green chilies – 1, finely chopped
  • Sandgi mirchi – 1 medium, crushed
  • White urad dal/Skinned & split black gram lentil – 2 tbsp
  • Asafetida – ¼ tsp
Instructions
  1. To make curd rice, start by adding sugar and salt to the curd. Give it a mix. Set it aside for a moment. Please note that the cooked rice already contains salt.
  2. Make sure the cooked rice has cooled down to the room temperature. Combine milk and rice in another bowl. Mix well.
  3. Save some coriander leaves, carrot, and pomegranate for garnish and add the rest to the rice. Mix.
  4. Pour in the curd that has been mixed with sugar and salt. Mix well.
  5. Now to prepare the tempering, heat the oil in a skillet. Add the mustard seeds and once they pop add the cumin seeds. Then add the asafetida.
  6. Add the urad dal and fry it on low flame until golden.
  7. Add the curry leaves and green chilies and fry them until they begin to turn crunchy.
  8. Finally, switch off the heat and add crushed sandgi mirchi. Give it a quick mix.
  9. Pour the hot tempering on the rice mixture and cover the bowl with a lid.
  10. After a minute, fold the tempering gently into the rice. Curd rice recipe is ready.
  11. Serve it onto a plate and garnish with some carrot, pomegranate, coriander leaves, and fried groundnuts.

Curd Rice Recipe with Step by Step Pictures Below


Step 1

Prepare the ingredients for the curd rice recipe. You will need 2 cups of cooked Indrayani rice, ½ milk, 1 & ¼ cup whisked curd, 1 tbsp powdered sugar, salt to taste, and 2 tbsp grated carrot. Please note that the cooked rice already contains some salt.

curd rice ingredients - indrayani rice, curd, milk, carrot, salt and sugar


Step 2

You will also need some ingredients for garnishing; 2 tbsp of finely chopped coriander leaves, 2 tbsp fried groundnuts, 2 tbsp pomegranate.

ingredients for curd rice for garnish coriander leaves, fried groundnuts and pomegranate


Step 3

For tempering the curd rice, you will need – 15 curry leaves, 1 green chili finely chopped, ¾ tsp mustard seeds, ¾ tsp cumin seeds, 1 medium-sized sandgi mirchi crushed, 2 tsp white urad dal, ¼ tsp asafetida, and 2 tbsp oil.

ingredients for tempering the curd rice


Step 4

To make curd rice, start by adding sugar and salt to the curd.

salt and sugar added to the whisked curd


Step 5

Give it a mix. Set it aside for a moment.

seasoned curd is ready to add to the rice


Step 6

Make sure the cooked rice has cooled down to the room temperature. Combine milk and rice in another bowl. Mix well.

milk added to cooked rice


Step 7

Save some coriander leaves, carrot, and pomegranate for garnish and add the rest to the rice. Mix.

pomegranate, carrot and coriander added to the rice and milk mixture


Step 8

Pour in the curd that has been mixed with sugar and salt.

curd added to the rice


Step 9

Mix well.

curd rice is ready to be tempered


Step 10

Now to prepare the tempering, heat the oil in a skillet. Add the mustard seeds and once they pop add the cumin seeds. Then add the asafetida.

preparing the tempering for curd rice recipe with rai, jeera, hing


Step 11

Add the urad dal and fry it on low flame until golden.

urad dal added to the tadka for curd rice


Step 12

Add the curry leaves and green chilies and fry them until they begin to turn crunchy.

curry leaves and hari mirch added to the tadka of curd rice recipe


Step 13

Finally, switch off the heat and add crushed sandgi mirchi. Give it a quick mix.

crushed sandgi mirchi added to the tadka of dahi bhaat


Step 14

Tempering for curd rice is ready.

tadka for curd rice south indian style is ready


Step 15

Pour the hot tempering on the rice mixture and cover the bowl with a lid.

tadka poured over thayir sadam


Step 16

After a minute, fold the tempering gently into the rice. Curd rice recipe is ready.

thayir sadam is ready


Step 17

Serve it onto a plate and garnish with some carrot, pomegranate, coriander leaves, and fried groundnuts. Enjoy!

curd rice south indian style is ready

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14 Comments

  • Reply
    Anuradha Sethi
    June 24, 2017 at 6:24 pm

    So colorful! Yummy and light.

    • Reply
      Monica
      June 26, 2017 at 5:35 pm

      Yes, I love the vibrant colors of curd rice too. They taste as good as they look.

      • Reply
        Anuradha Sethi
        August 14, 2017 at 8:43 pm

        Hi Monica. I tried this today for supper and guess what? I had to make a second batch! the kids loved it and finished it all up! I was skeptical if they will like curd rice but they loved it. Thank you. It was yummy, healthy, and light.

        • Reply
          Monica
          August 15, 2017 at 7:45 am

          That’s so sweet! Isn’t it just precious when kids finish off all their food that’s actually good for them. I am happy I could help. 🙂

  • Reply
    Mahima Gupta
    July 29, 2017 at 8:15 pm

    beautiful recipe.. i love the touch of sandgi mirchi in the tadka..

    • Reply
      Monica
      July 30, 2017 at 5:29 pm

      Thanks, Mahima. Yes, it lends a very earthy flavour to the curd rice.. a must try if you haven’t already..

  • Reply
    Amruta
    August 8, 2017 at 4:47 pm

    your dahi bhaat looks nothing like what i have seen before.. you gave an ultimate twist to the boring recipe.. what exactly is sandgi morchi n where can i get it? plz answer.

    • Reply
      Monica
      August 9, 2017 at 5:09 pm

      Thank you, Amruta. You can buy sandgi mirchi online. Flavours of My City has it.

  • Reply
    Nidhi Gulati
    August 15, 2017 at 7:45 pm

    i hv always loved curd rice ever since i tasted it for the very first time here in Chennai. Yours looks way too good! going to try this soon 🙂

    • Reply
      Monica
      August 17, 2017 at 6:24 am

      Thank you, Nidhi. Loking forward to hear from you.

  • Reply
    शारदा
    September 24, 2017 at 5:14 am

    खूपच छान!

  • Reply
    kalyani jaisinghani
    November 25, 2017 at 10:28 pm

    hum delhi se hai, humare yahaan aise khana nahi banta hai, jab me ye bana rahi thi tab sabke mooh utre hue the par jab serving bowl dining table par aai toh 2 minute me khaali ho gai! sabko bohot pasand aai ye dish, pura shreya aapko jaata hai. thanks!

    • Reply
      Monica
      December 2, 2017 at 2:06 pm

      Haha 😀
      Bahot acha laga sunke ke sabne curd rice ko enjoy kia. Aapne meri recipe banai, uske lie thank you. 🙂

  • Reply
    Abhi sawant
    August 2, 2018 at 3:32 am

    Too yummy.. best curd rice recipe I have had so far

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