- Dish type
- Main course
- Curry side dish
Curd rice, or yoghurt rice, is an Indian favourite. This easy curd rice recipe is great served warm or cold and is perfect for using leftover rice from curry night.
8 people made this
- 1 teaspoon clarified butter
- 1 teaspoon mustard seeds
- 1 teaspoon chopped root ginger
- 1 teaspoon chopped garlic
- 1 small cinnamon stick (optional)
- 1 teaspoon chopped green chillies
- 1 whole red chilli
- 7 fresh curry leaves
- 200g cooked basmati rice
- water as needed
- 200g reduced fat plain yoghurt
MethodPrep:5min ›Cook:5min ›Ready in:10min
- In a heavy pan, heat the clarified butter over medium heat. Add the mustard seeds; it should be just hot enough for the seeds to crackle, but not burn. Stir in ginger, garlic, cinnamon, chillies and curry leaves. Cook, stirring, for 30 seconds.
- If rice is cold, add rice to pan with a little water, and cover. The steam will separate the rice. When rice is warm, stir rice with spices. Reduce heat, mix in yoghurt, and heat through.
Reviews & ratingsAverage global rating:(7)
Reviews in English (4)
I enjoyed this recipe. I like cold yogurt/curd rice on warm summer days, and this was a change from the usual plain yogurt rice. I loved the addition of curry leaves and mustard seeds. I will definitely make this again.-21 Apr 2004
by remya nava
this curd rice is good. but we southindians add 1/4 cup pomegranate and carrot ( diced in to small pieces) in to this, try out ! instead of red chilli u can also add curd chilli(moru mulaku ) which is the correct side dish for curd rice-16 Jun 2008
This came our pretty good - not as good as my mother's. Next time, I will add more yogurt and let it sit out for a bit before using to get it more sour.-08 Jun 2007
How To Make Curd Rice Recipe – South Indian Recipe
Curd rice recipe with step by step photos and instructions- The very term Curd Rice reminds me of South Indians and the fact that it’s an integral part of their diet. So why do you think is it so popular with them or what actually makes it a favourite? Ask a South Indian and he will explain to you, how this dish scores high in probiotic properties.
More recipes you may like :
- south Indian recipes,
- bread idli,
- bread uttapam,
- bread mungdal ka uttapam,
- Rava upma,
- Red idli cupcake.
By now, you must have deciphered what Curd Rice recipe South Indian style is all about. It’s nothing but an extremely healthful mixture of yoghurt and rice, prepared mostly during the summers to beat the heat and cool your system. Although I believe that it takes less time and effort to prepare with some basic seasoning, I also agree with the fact that it’s not a lazy person’s meal. Many of my relatives actually throw in immense love and ingredients to prepare their version of special Curd Rice recipe. While some add pomegranates, others are satisfied with cashews in it. Although, I love it with sugar, what I have penned down here is a salted version, blended well with urad dal, Bengal gram, mustard seed and freshly chopped coriander leaves.
Do you know who taught me this yummy Curd Rice recipe? It was none other than my husband, who survived on this bachelor’s recipe when he stayed alone in Kerala for a while. As it’s a stomach-filling food item, he used to prepare it mostly for lunch or dinners.
I have made many rice recipes like such as
If you ask what delights me the most in this simple Curd Rice recipe, I will point you out the tempering that involves the blatant use of grated ginger, curry leaves, dry red chillies and mustard seeds. In short, I feel that it’s the tadka, which adds flavour to the cuisine.
Curd rice is a popular South Indian recipe, which is made with yogurt and rice. From my childhood i love eating curd rice but with a bit of sugar.Here i have made this without sugar but you can make it with sugar instead of salt. This is an extremely healthy and tasty recipe. You will like this recipe.
Do you know ‘Thayir Sadam’ is another term for Curd Rice and that it’s offered as a Prasad in temples? I came to know about this when I visited Tamil Nadu once. It was from an aunt staying there that I found out the health benefits of Tamil Curd Rice recipe. Since then, it has become a basic meal for me during summers, when we are most prone to indigestion. Not only is it a major source of pro-biotic, boosts immunity and acts as a stress buster but also gives off a soothing effect after having a rich meal.
Most of the time it is also my ‘go to’ recipe when there’s a lot of leftover rice at home. In those instances, keeping in mind the Curd Rice benefits, I tend to prepare it as a lunch box recipe for my husband. Even though he is not much fond of it, he loves eating my kind of version.
So now that you have an overall idea of its health benefits and the simplistic steps that it follows, stick to my cooking instructions and prepare Curd Rice restaurant style recipe this weekend.
Daddojanam recipe | andhra style curd rice | bagalabath
daddojanam recipe | andhra style curd rice | bagalabath with detailed photo and video recipe. a traditional temple style curd rice recipe made with mashed rice and whisked yogurt. it is typically made in south indian temple and served as prasadam and hence made with minimal and particular ingredients. having said that the dish can also be served as a lunch box meal or even for morning breakfast with leftover rice.
daddojanam recipe | andhra style curd rice | bagalabath with step by step photo and video recipe. curd rice has been the staple of many south indians for many ages. naturally, there have been many variations to this basic recipe which varies with the demography and also the purpose it is made. one such traditional variation is the andhra style daddojanam recipe which is specifically made in the temple and served as prasadam.
curd rice has been stapled for many and is a must meal for many even today. basically, most of the south indians meal finish with a small scoop of curd rice or just mix the rice with thick curd and a hint of pickle. it helps to lower the temperature after having a spicy and savoury meal with rasam and sambar. the same principle applies in south indian temples too. so most of the south indian temple offers daily lunch or meal to the incoming devotee’s. typically these meals begin with a spicy rasam or dal and end with soothing and creamy curd rice. daddojanam recipe is one such simple curd rice where it is made without those ingredients which we cannot have it during fasting or festival season. yet it is one of the creamy/tasty complete meal.
anyway, i would like to add some tips, suggestions and variations for a creamy daddojanam recipe. firstly, if you are making this recipe for lunch box and not for any auspicious occasion, then i would recommend using leftover rice. the main reason being you do not have to wait for the rice to cool completely when compared to freshly cooked rice. also, make sure to use fresh and creamy curd else curd rice will taste sour. lastly, i would heavily recommend using sona masuri or ponni raw rice and do not attempt with basmati rice.
finally, i request you to check my other rice recipes collection with this post of daddojanam recipe. it mainly includes recipes like pulihora, rice bath, puliyogare, puliyodharai, mexican rice, sambar rice, curd rice, chilli garlic fried rice, rice pakora, chana pulao. further to these i would also like to highlight my other recipes collection like,
Ingredients of Curd Rice
- 100 gm rice
- 250 gm yoghurt (curd)
- 1 green chilli
- 5 leaves curry leaves
- 1 tablespoon pomegranate seeds
- 1 1/2 cup water
- 1/4 cup milk
- 1 teaspoon ginger
- 1 tablespoon coriander leaves
- 1 tablespoon sunflower oil
- 1/2 teaspoon urad dal
- 5 leaves curry leaves
- 1/2 teaspoon mustard seeds
- 1/8 teaspoon asafoetida
How to make Curd Rice
Step 1 Cook rice and mash it
Wash rice in water and add it to a pressure cooker. Add water and pressure cook for 5-6 whistles or 8 to 9 minutes. Remove from heat and let the steam release naturally. Open the lid and check if the rice is cooked. It has to be softer than it usually is. With a masher or spoon, mash the rice, close the lid and let the rice cool down to room temperature.
Step 2 Make curd rice
When the rice is lukewarm and at room temperature, mix in curd and milk. Mix well so that there are no lumps. Add finely chopped ginger, finely chopped curry leaves, chopped green chillies and chopped coriander leaves. Add salt and mix well.
Step 3 Prepare the tempering
Heat sunflower oil in a small pan and when the oil becomes hot, lower the flame. Add mustard seeds and when they start to crackle and then add curry leaves and asafoetida. Mix well.
Step 4 Pour the tempering and serve
Switch off the flame and pour the tempering over curd rice and mix well. Garnish with pomegranate arils and serve.
Additions to Curd Rice
Curd Rice is enjoyed in many different ways. Some like it plain but here are some great additions to pep up your curd rice:
- Grated Carrots
- Chopped cucumber
- Chopped raw mango
- Pomegranate arils
- Cashews for crunch
Lets just saw whichever you decide to eat your curd rice, this is one dish that’ll always leave you satisfied. You’ll be surprised at how often you make it for you and your family.
Comfort Food Need not be Unhealthy
But what if we turn the tables and make our comfort foods healthier, and enjoy it in smaller quantities? I have listed several suggestions for you to try and experiment.
Indeed, people have stopped consuming rice since it is high in carbohydrates. In the good old days, rice was hand-pounded. My maternal grandfather was a farmer and his family consumed lightly polished rice where the bran was not entirely removed. Now, you can choose brown rice which retains more of the fiber. You can also add other seeds and grains to the rice to make it more wholesome. Explore quinoa, millets and amaranth. Vary the proportions and see what works for you. Another way to reduce the starch content of rice is to store it in the refrigerator for 8 hours before consuming it. Read up on several reasons why this makes rice healthier in my Healthy Kitchen Hacks.
If you can make yogurt at home, that’s a wonderful option. It is easy and doesn’t take much effort, once you have the process down. If you have access to raw milk from small farms in your area, you’ll find your yogurt turning out to be rich and creamy, without worrying about pesticides, herbicides and the ethical treatment of dairy cows. Homemade yogurt does not have the additions of gelatin nor are the active cultures killed, so that the yogurt doesn’t continue to sour. Homemade curd will sour over time, since the probiotics are constantly working on the fermentation process, even when the curd is refrigerated. I also substitute yogurt with Homemade Kefir for the additional probiotics and gut health. You’ll be none the wiser with this substitution.
This is where you can do wonders to this recipe. You can add a variety of vegetables into this curd rice. A few ideas: carrots, cucumber, green peas and/or edamame. Fruits can include pomegranate arils, thinly sliced or diced pineapple or mango and red/green grapes. Fresh ginger juice or thinly sliced ginger root is a must-add. Tons of finely chopped cilantro take this recipe into the realm of antioxidants.
To begin making the Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice), make sure you have some cooked rice ready. The rice should be cooked very soft, such that if you place it between your fingers it will mash very easily.
Place the rice in a large mixing bowl. If the rice is a little war, it will help in mashing the rice to a more soft consistency. Add a ladle of yogurt to the rice and using your hands or the Potato Masher mash the rice well to combine it with the yogurt.
Once the rice is mashed well, add the remaining yogurt, green chilies, pomegranates and salt. Stir to combine well and check the salt and adjust to suit your taste.
The next step is to make the seasoning for the Curd Rice. Heat a small Tadka Pan with a teaspoon of oil. Once the oil heats up, add the mustard seeds, the urad dal and allow it to crackle. Once it crackles and the urad dal turns golden, add the curry leaves. Turn off the heat.
Pour the seasoning over the prepared Curd Rice (Thayir Sadam) and give it a stir.
The Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice) is ready to be served chilled for an afternoon lunch.
Serve Thalicha Thayir Sadam Recipe with Andhra Avakaya and Elai Vadam for a comforting lunch.
- Instead of cooking rice in just water, substitute half of the water with milk. Cooking rice in half water and half milk makes this dish creamier
- Urad Daal can be skipped or substituted with cashews
- Curry leaves are not the same as curry powder, so if you do not have curry leaves you can skip them
- While you can add more green chilies for the spicier dish, you can also skip them for a mild yogurt rice
Curd rice recipe | How to make mosaranna | Simple thayir sadam
Curd rice or mosaranna recipe explained with step by step pictures. Curd rice or mosaranna or thayir sadam is prepared using cooked rice, curd and few other spices. This is a very simple curd rice or mosaranna recipe without onion and pomegranate.
This curd rice recipe is my own recipe. I have guessed the ingredients by tasting the curd rice, which they serve in Karnataka hotels. I do not know how others prepare curd rice because in our community plain curd is must with lunch as well as dinner. We all will eat curd with plain rice and pickles everyday, so no question of curd rice again.
In Karnataka, using onion and pomegranate are also in practice. My mother said she will use finely chopped onion while preparing tempering. My mother-in-law said she will use pomegranate. But I do not like adding both onion and pomegranate. I feel they will disturb the smooth creamy texture of curd rice. If you are looking for more curd based recipes then you must check my thambli or raita recipes like doddapathre hasi thambli, doddapathre hasi thambli, doddapthre thambli, brahmi thambli, dasavala thambli and ginger thambli.
If you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
Preparation time: 30 min
Cooking time: 10 min
Ingredients: (measuring cup used = 240ml)
- 1/2 cup rice (I used sona masuri)
- 2 cup thick curd
- 1/2 cup milk (only if curd is sour)
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal or chana dal
- 5 - 6 cashews
- 4 - 5 curry leaves
- 1cm length ginger finely chopped
- A big pinch of asafoetida or hing
- 1 green chili slit lengthwise
- 1 tbsp finely chopped coriander leaves
- 2 tsp cooking oil
- Salt as per your taste
Instructions for making curd rice or mosaranna:
- Cook the rice and keep it aside. Please note the rice should be over cooked for curd rice. Add little extra water and cook for little more time to overcook the rice.
- Now heat a frying pan and prepare tempering using oil, mustard seeds, urad dal, gram dal (chana dal) and broken cashews.
- When the mustard seeds splutters, add in finely chopped ginger, curry leaves, slit green chili and asfoetida. Give a quick mix and switch off the stove. Please note if you want to add chopped onions, add it now and fry until soft.
- Immediately add in over cooked rice and mix well.
- If the rice is not over cooked then mash it using a masher. But please note the curd rice will taste better with over cooked rice. Wait until the rice is warm.
- Once the rice is warm add in curd, milk and salt. If the curd is not sour you need not add the milk. My curd was not sour, so I didn't add the milk.
- Mix well and garnish it with finely chopped coriander leaves. If you want add pomegranate add it now. Serve it with any rice bath and enjoy.
Curd Rice (Indian Rice with Yogurt) Recipe
This stuff is pure comfort food, the Indian macaroni and cheese (well, if your spicy-happy grandmother made macaroni and cheese). Flash-fried curd chiles serve as a garnish here, to be broken into bits with a spoon and mixed with the tangy, mild rice to give some crunch and salty heat.
Though often mixed with fried spices, curd rice at its most simple is nothing but a mixture of cooked rice and yogurt, and some people won't have it any other way. As with all comfort food, it's highly personal, so this is just the way I do it. Feel free to make this all your own. My curd rice is dry with a relatively high rice to yogurt ratio, but it has generous amounts of mustard seed, cumin, and asafoetida. I added pomegranate seeds for texture and flavor contrast, but you can skip it if you're not feeling up to the task peeling a pomegranate, or just use dried seeds instead. As none of these spices need to be ground and nothing needs to be chopped, you're almost done by the time the rice is cooked.