The climax to every meal is the South Indian Curd Rice…. you know, for us South Indians anyway! 😉
For most South Indians, Curd Rice is the customary end to every lunch and dinner meal. We can indulge in the spiciest of all dishes, but we like to end the meal with something that is easy and light on our stomach. It aids in digestion, cools off any revolt that is happening in there as a result of spicy foods and gives us the much needed calcium and protein.
Today, I’m going to show you just how easy it is to make the South Indian Curd Rice. Fresh homemade curd gives best results, but you can just as well use plain Yogurt or store bought curd. The tempering is done to add flavor to the otherwise bland curd rice. But there really is no rule that says curd rice has to be made this way! 🙂
People make it to suit their taste buds. Some even add dry fruits and nuts or pomegranate to the rice. Since I wanted to avoid the sweetness in the Curd Rice, I didn’t add any. You can tailor it to suit your palate.
South Indian Curd Rice Recipe | Thayir Sadam / Daddojanam / Perugannam
Besides cooked rice, you will need curd & the following for flavoring –
In a mixing bowl, add hot rice and smash it with a spoon
Add the salt, hing and mix well
Add dollops of yogurt / curd and mix well.
For tempering, heat oil and add mustard seeds. When they crackle, add urad dal. As the dal turns brown, add chilli and curry leaves. Let it fry for 1 minute & switch off the flame
Add it to the bowl with curd rice in it.
Mix well. Add some milk and mix well again. Taste and adjust for salt – if required
- 4 cups Hot, Cooked Rice
- 2 cups Fresh Curd / Plain Yogurt
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Hing / Asafetida powder (optional)
- ½ cup Milk
- 1 tablespoon Vegetable Oil
- 1 teaspoon Black Mustard Seeds
- 1 teaspoon Split Black gram / Urad Dal
- 1-2 Green chilli, finely chopped
- 2 tablespoons Curry Leaves, roughly torn
- RICE - You can make it with any kind of rice. If you have leftover rice, warm it before making for better taste
- CURD / YOGURT - Use fresh homemade curd (yogurt) for best results. But you can also use plain yogurt.
- HING / ASAFETIDA POWDER - Usually, we substitute Garlic powder instead of Hing. But in this case, skip it if you don't have it on hand
- If you are consuming it right away - then you can use ALL curd and NO milk too
- If you are consuming it a few hours later - If you live in a cold place, then you don't need the milk or you may need it in low quantities. But if you live in a hot place, add the milk so that the curd rice doesn't turn too sour. You will have to figure out the right proportion based on how you like it.
- In a mixing bowl, add hot rice and smash it well with the back of a spoon / spatula.
- Add the salt, hing and mix well
- Add dollops of yogurt / curd and mix well.
- For tempering, heat oil and add mustard seeds. When they crackle, add urad dal. As the dal turns golden, add chilli and curry leaves. Let it fry for 1 minute & switch off the flame. Add it to the bowl with curd rice in it.
- Mix well. Add some milk and mix well again. Taste and adjust for salt - if required
- Enjoy as is or with pickle / veggies etc,
- Usually, we smash the rice well for Curd Rice. If you'd rather have whole rice, then don't smash so much
- Tempering is optional. It will enhance the flavor of the otherwise bland curd rice.
- If you want to pack this up for lunch or a journey, add some milk and mix so that the rice doesn't turn too sour.
- Depending upon the temperature of the place you live in, this will stay good for 2-24 hours. If it is too hot, then the curd rice will turn sour quickly and vice versa
Note: You can use my recipe to make homemade yogurt. Or use fresh store bought plain yogurt.