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Curd Rice

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 2
  • Easy

Ingredients

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Curd rice is a staple dish in South India. It is an instant favorite among everyone – be it kids or adults. It is one of the most light and flavorful meals that your taste buds can ever taste!

On a hot afternoon during school, it’s a common sight to see kids having curd rice in the Southern states of India. Curd rice tastes best when served with spicy pickles that play upon the blandness of the curd rice.

Curd rice can also be served during dinner or as a light refreshment.

Health Benefits

Curd rice works best for curing indigestion and bloating. Studies show that the probiotic bacteria and fats present in curd can help elevate the mood.

Moreover, eating curd rice can build immunity and helps you burn toxic chemicals which can be a step towards maintaining healthy body. Curd has a moisturizing effect on the skin. Hence, eating curd rice can benefit the skin, too!

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How to make Curd Rice

  1. Wash and soak rice for 20 to 30 minutes.
  2. Add a cup of water and salt to the pressure cooker to soften the rice.
  3. Fluff the rice with a fork. Keep it in the fridge for 20 to 30 minutes to cool.
  4. Add curd and milk to the cooled rice. Mix well until to combine. Skip milk if curd is fresh.
  5. Heat oil in a fry pan. Add cumin and mustard for 3 to 4 minutes.
  6. Now add the dals. Fry until golden. Add ginger, green or red chili and curry leaves.
  7. When the curry leaves turn crisp, add hing. Turn off the stove and garnish on top of the curd rice
  8. Sprinkle coriander leaves, chopped carrots and cucumbers over and mix well before serving.

Trivia

  • Curd rice is also known as yogurt rice and is a popular Indian dish.
  • It is served as a “Prasad” (blessed food) to devotees in Hindu temples.
  • It is a popular dish in the Indian states of Tamil Nadu, Telangana, Andhra Pardesh and Karnataka.
  • It is often eaten with South Indian prickles such as, mango or lime.

In the state of Tamil Nadu, it is known as "Thayir Saadam". "Thayir" meaning "curd" and "Saadam" meaning rice.

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