Curd rice is also known as yogurt rice or "Thayir Sadam" in South India. It is a popular dish made from cooked rice mixed with curd. It is a staple in South Indian cuisine and is often served as a main dish or as part of a meal.

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INGREDIENTS

1 cup short-grain rice 2 cups water 1 cup curd 1/4 cup milk 2 tablespoons oil 1 teaspoon mustard seeds 1 sprig of curry leaves 2 chopped green chilies 1-inch piece of ginger (grated) Pinch of asafoetida (hing) Salt to taste Handful of cashew nuts Fresh coriander leaves

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Step 1

Rinse the rice thoroughly to remove excess starch. Add the rinsed rice and water in a pot. Cook until the rice becomes soft and fluffy. Once cooked, let it cool slightly.

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Step 2

Heat oil in a pan on medium flame. Add mustard seeds and allow them to splutter. Add curry leaves, green chilies, ginger, asafoetida, and cashew nuts. Cook until the cashews turn golden brown.

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Step 3

In a large mixing bowl, combine the cooked rice with the prepared tempering. Add the fresh yogurt and mix well until the rice is evenly coated.

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Step 4

Gradually pour in the milk while stirring to achieve the desired creamy consistency. Season with salt to taste and mix thoroughly.

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Step 5

Your homemade curd rice is ready. Garnish the curd rice with chopped coriander leaves for a burst of freshness and color.

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Step 6

Serve the curd rice chilled or at room temperature alongside your favorite accompaniments such as pickle, papad, or any curry of your choice.

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