Curd Rice or Thayir Sadam as called in South India, is very commonly made in South Indian households. It is quick to make, light on stomach and can be enjoyed at any time of the day. Curd Rice is best served chilled and can be made with fresh or leftover rice.
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INGREDIENTS:
1 Cup Cooked Plain/White Rice
1/2 Cup Fresh Curd
1/2 Tbsp Oil
1/8 Tsp Mustard Seeds/Rai
1/8 Tsp Cumin Seeds/Jeera
1/4 Tsp Chana Daal & Urad Daal (equal proportion)
1/2 Tsp Green Chillies & Ginger Paste
3-4 Curry Leaves
Salt to taste
Water as needed (or about 1/4 Cup)
Serving: 1-2 persons
Preparation Time: 5-10 mins
Cooking Time: 5 mins
*1 cup = 237 ml
METHOD:
1. In a mixing bowl, add curd and whisk it well ensuring there are no lumps.
2. Depending upon the consistency of the curd, add water as needed. It should be thick like dosa batter.
3. For tempering, add oil in a small pan.
4. Add mustard seeds and turn on the flame.
5. Once it has crackled, add cumin seeds/jeera.
6. Quickly add urad dal & channa dal.
7. Keep stirring and cook for few mins till daal turns golden brown in color.
8. Add curry leaves, green chillies & ginger paste. Cook for 15-20 seconds & turn off the gas.
9. Allow the tempering to cool for a minute.
10. Pour the tempering prepared into the curd. Mix well.
11. Add salt to taste.
12.Add cooked white/plain rice & mix. Referigerate for 1-2 hours before serving.
13. It's ready to enjoy!
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