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Curd rice also called yogurt rice is a dish of India. The word “curd” in India usually refers to unsweetened yogurt. Unlike the Westerners, Indians mean yogurt when they say curd and what the westerners call curd is called paneer. It is very popular in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.
In the state of Tamil Nadu it is called “Thayir Sadam”. “Thayir”=Curd, “Sadam”=rice. It is offered as ‘prasadam’ (blessed food) to devotees in Vaishnavite Temples. Here this is called by a different name ‘dadhiannam’/ “dadyodanam”. To prepare this recipe, we have to combine cooked rice with milk and yogurt and add the tempering on the top and serve it as cool.
Category: Andhra Pradesh Cuisine
2 Cup Cooked Rice
1/4 Cup Milk
1 Cup Curd
Salt to taste
1 Green Chilies, finely chopped
1/2 Tsp. Split Skinless black gram
10 Curry leaves
Pinch of Asafoetida
1/2 Tsp. Mustard Seeds
1 Tbsp. Vegetable Oil
1 Tbsp. Pomegranate Seeds, for garnishing
In a Bowl, combine cooked rice, milk, curd, green chilies and salt and fold it gently.
Heat the oil in a non-stick pan. Add tempering ingredients and once a seeds splutters, pour the tempering to rice and mix it. Place the bowl in refrigerator for few minutes to set.
Garnish with pomegranate seeds and serve.
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