Curd Rice (Thayir Sadam Recipe)

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Curd Rice or Dahi Chawal may have originated as south Indian dish but now-a days, it’s quite popular throughout the India. I love this recipe because of it is extremely easy to make and easy to digest. It is known as curd rice, thayir sadam, dahi chawal. It is offered as prasadam (blessed food) to devotees in vaishnav temples. To make curd rice, we have to combine cooked or leftover rice with milk and curd and topped with tempering of mustard seeds and curry leaves and serve it as cool.

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Curd Rice is known as Thayir Sadam in Tamilnadu in which thayir means curd and sadam means rice. It is very popular recipe in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.

 

For more variation in curd rice, you can add grated cucumber, carrot or gourd whatever you like or prefer. You can skip the green chilies if you are cook for kids as I do.

 

What are the Benefits of Curd Rice?

Curd is an excellent source of good bacteria and aids digestion but do not eat curd rice at night, especially if you are prone to cough and cold. Curd rice is the best home remedy for an upset stomach because it is easy to digest and works against bloating and indigestion.

Curd rice should ideally always be eaten cold. Curd is a natural fire extinguisher that cools the body and helps maintain internal body temperature.

 

How Curd Rice helps in Weight Loss and Increase Immunity?

Curd contains probiotics, antioxidants and good fats. This helps the brain deal with pain and emotions like stress. It is not only easy and tasty meal, even act as stress buster. Curd rice recipe is easy to digest and we prefer as best food to eat when ill.

Curd is rich in antioxidants that give the body power to fight infections. Curd rice can fill your tummy with full of nutritious value and nominal calories compared to other snacking or fried rice recipes. It is a good meal to add in your diet plan when you are attempting to lose weight.

Try some alternate rice recipes are Lemon Rice, Samak Jeera Rice, Tamarind Rice, Green Mango Rice and more.

 

Ingredients for Curd Rice recipe:

1 Cup Rice, Soaked

1 Cup Curd

1/2 Cup Milk

1-2 Green Chilies, Finely Chopped

2 Tbsps. Coriander, Finely Chopped

Salt to Taste

2 Tbsps. Oil

1 Tsp. Mustard Seeds

12-15 Curry Leaves

1 Tsp. Urad Dal (Dhuli)

1/4 Tsp. Asafoetida (hing)

2 Tbsps. Pomegranate Seeds, Garnishing

 

How to make Curd Rice at home:

Wash and soak the rice in water for atleast 15-20 minutes. Cook the rice with 3 Cups water until cooked and little mushy. Drain and keep aside to cool down at room temperature. Now add milk, curd and salt in large bowl and mix well. Add green chilies, cooked rice and coriander leaves and mix well. Slightly mash the rice to get smooth texture.

Heat the oil in a tadka pan. Add mustard seeds. Urad dal and curry leaves, when they start splutter. Pour the tempering over the curd rice and mix well. Garnish with green coriander and pomegranate seeds. Serve chilled with papad or pickle.

5 from 3 votes
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Curd Rice (Thayir Sadam) Recipe

Curd Rice or Dahi Chawal may have originated as south Indian dish, extremely easy to make and easy to digest. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 1 Cup Rice Soaked
  • 1 Cup Curd
  • 1/2 Cup Milk
  • 1-2 Green Chilies Finely Chopped
  • 2 Tbsps. Coriander Finely Chopped
  • Salt to Taste
  • 2 Tbsps. Oil
  • 1 Tsp. Mustard Seeds
  • 12-15 Curry Leaves
  • 1 Tsp. Urad Dal Dhuli
  • 1/4 Tsp. Asafoetida hing
  • 2 Tbsps. Pomegranate Seeds Garnishing

Instructions

  1. Wash and soak the rice in water for atleast 15-20 minutes.
  2. Cook the rice with 3 Cups water until cooked and little mushy.
  3. Drain and keep aside to cool down at room temperature.
  4. Now add milk, curd and salt in large bowl and mix well.
  5. Add green chilies, cooked rice and coriander leaves and mix well.
  6. Slightly mash the rice to get smooth texture.
  7. Heat the oil in a tadka pan.
  8. Add mustard seeds. Urad dal and curry leaves, when they start splutter.
  9. Pour the tempering over the curd rice and mix well.
  10. Garnish with green coriander and pomegranate seeds.
  11. Serve chilled with papad or pickle.

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