Curd rice or Yogurt rice, is a popular traditional South Indian dish made with cooked rice, yogurt and flavoured with ginger, green chillies, nuts, and pomegranate seeds.
It's a comforting and extremely delicious, easy-to-make dish that is simple and easy. Ideal to pack in a lunchbox or enjoy with a pickle as a simple meal.
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In south India, it is also known as thayir sadam, daddojanam, and mosaranna. While curd rice can be served at room temperature, it is often more refreshing when chilled. Refrigerate the curd rice for some time before serving.
Why we love curd rice?
Curd rice is a delicious and comforting dish, especially on hot days.
Easy to make with basic ingredients.
Ingredients
- Nuts and Lentils: Urad dal, chana dal, salt and cashews.
- Rice: Sona masoori rice has been used in this recipe. However, any kind of rice will work except gelatinous rice.
- Oil: You can use any cooking oil that you regularly use, I used olive oil.
- Dairy: Milk and yogurt are needed here. I used store bought yogurt, but you could use homemade yogurt instead.
- Vegetables and Fruits: Fresh ginger, green chillies, pomegranate and fresh coriander leaves.
See the recipe card for quantities.
How to make curd rice?
Rinse and wash the rice thoroughly with tap water for 2-3 times and soak it for 10 minutes.
After 10 minutes, drain water and place the rice inside the inner steel pot of the instant pot.
Pour water and close the pot with a lid, move the steam release valve to the sealing position.
Set the timer for 5 minutes at high pressure and press the manual or pressure cook button.
Once the timer goes off, let it sit for 10 minutes to release pressure naturally.
After ten minutes, manually release any remaining pressure by moving the steam release valve to the vent position.
Once the pressure is completely released, the knob located next to steam release valve drops.
Now, remove the lid and use a steel or wooden spoon to slightly mash the steaming hot rice.
Pour in milk and stir until fully incorporated with rice.
Set it aside and let rice cools down to room temperature.
Meanwhile, heat oil in a small pan on the hob over medium heat.
Once the oil is hot, fry chana dal and urad dal stirring regularly until the dals turn golden brown.
Add the cashews now and cook them until they start turning light brown.
Add the ginger and chopped green chilies last, and simmer for a minute, or until the raw aroma vanishes.
Switch the heat off and pour the tempering over the rice and milk mixture. Stir everything thoroughly.
Now add yogurt and stir well with a spoon.
Finally, add pomegranate, salt, chopped coriander leaves and stir until it is well combined with the rice
Serve south Indian curd rice with a pickle or a side of your choice.
Check out perugu vada on the blog.
Variations and Substitutions
Brown Rice: Use brown rice for a healthier twist. Ensure it is cooked well and has a softer texture.
Millet: Substitute rice with millets for a low calorie alternative. Check out how to cook millets in instant pot on the blog.
Carrot: Finely grated carrot adds a refreshing flavour to the curd rice.
Serving Suggestions
Pickles: Serve curd rice with a side of spicy and tangy pickles such as lemon pickle, drumstick pickle, tomato pachadi or spicy ginger pickle.
Papadums: Crispy papadums or papads are a popular accompaniment to curd rice.
Vegetable Side Dishes: Pair curd rice with a variety of vegetable side dishes such as spicy potato fry, aloo bhindi masala, lauki sabzi or jeera aloo. These dishes complement the creamy texture of the curd rice.
Chutneys: Serve curd rice with typical south Indian chutneys such as mango thokku, tomato mint chutney, dosakaya pachadi or vankaya pachadi. The spiciness of the chutneys complements the cooling effect of the curd rice.
Fried Items: Add some crunch to your meal with fried items like medu vada, vegetable pakora, cabbage pakoda or mirchi bajjis.
Tips and Tricks
Use Fresh Curd: Make sure the yogurt you use is not too sour and is fresh. Fresh curd adds a creamy and delicious taste to the dish.
Cook Rice Well: The rice should be well-cooked and slightly mushy. Use short-grain rice for a creamier texture.
Right Texture: For a smooth consistency and texture, you have to mash the cooked rice with the back of a spoon after cooking.
Cool the Rice: Allow the cooked rice to cool down to room temperature before adding yogurt.
Adjust Salt: Remember to taste and adjust the salt before serving. Yogurt can vary in sourness, so adjust salt accordingly.
Adjust consistency: If the curd rice is too thick, you can add a little more milk to achieve the right consistency.
Milk: Use the milk that has been cooled to room temperature after boiling. Although the rice cools slightly while mashing, the boiled and cooled milk helps speed up the cooling process of the rice.
FAQ
Absolutely! Leftover rice can be used for making curd rice.
Store it in the fridge in an airtight container for up to 2 days.
KEEP IN TOUCH
Do let me know if you try this classic south Indian curd rice recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Curd Rice Recipe
Equipment
- 1 instant pot (I use Duo 7 in 1, 5 Quart)
- 1 Spoon
- 1 Small frying pan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 235 gms (or) 1 Cup Sona Masoori Rice
- 2.5 Cups Water
- 3 Cups Milk
- 1 Teaspoon Oil
- 1 Tablespoon Urad Dal
- 1 Tablespoon Chana Dal
- 6-7 Cashews each broken into 4-5 pieces
- 1.5 inch Fresh Ginger peeled and grated
- 4 Green Chillies finely chopped
- 2 Cups Plain Yogurt
- Salt as required
- half bunch (or) 15-20 sprigs Fresh Coriander Leaves chopped
- 1 Cup Pomegranate Seeds
Instructions
- Rinse and wash the rice thoroughly with tap water for 2-3 times and soak it for 10 minutes.235 gms (or) 1 Cup Sona Masoori Rice
- After 10 minutes, drain water and place rice inside the inner steel pot of instant pot.
- Pour water and close the pot with a lid, move the steam release valve to sealing position.2.5 Cups Water, 235 gms (or) 1 Cup Sona Masoori Rice
- Set the timer for 5 minutes at high pressure and press the manual or pressure cook button.
- Once the timer goes off, let it sit for 10 minutes to release pressure naturally.
- After ten minutes, manually release any remaining pressure by moving the steam release valve to the vent position.
- Once the pressure is completely released, the knob located next to steam release valve drops.
- Now, remove the lid and use a steel or wooden spoon to slightly mash the steaming hot rice.
- Pour in milk and stir until fully incorporated with rice.3 Cups Milk
- Set it aside and let the rice cool down to room temperature.
- Meanwhile, heat oil in a small pan on the hob over medium heat.1 Teaspoon Oil
- Once the oil is hot, fry chana dal and urad dal stirring regularly until the dals turn golden brown.1 Tablespoon Urad Dal, 1 Tablespoon Chana Dal
- Add the cashews now and cook them until they start turning light brown.6-7 Cashews
- Add the ginger and chopped green chilies last, and simmer for a minute, or until the raw aroma vanishes.1.5 inch Fresh Ginger, 4 Green Chillies
- Switch the heat off and pour the tempering over the rice and milk mixture. Stir everything thoroughly.
- Now add yogurt and stir well with a spoon.2 Cups Plain Yogurt
- Finally, add pomegranate, salt, chopped coriander leaves and stir until it is well combined with the riceSalt, half bunch (or) 15-20 sprigs Fresh Coriander Leaves, 1 Cup Pomegranate Seeds
- Serve south Indian curd rice with a pickle or a side of your choice.
Notes
Nutrition
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