Just like khichdi is to Gujarati, Rajma Chawal is to Punjabi, the Curd Rice is to South-Indians. Curd rice is also known as thayir saddam, dahi chawal, and daddojanam. A very simple dish made using the most basic ingredients, curd, and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook. It is a fabulous recipe to use leftover rice.
Curd rice is a great summer food. It is served in South Indian temples to devotees, packed in lunch boxes and it’s my son’s favorite too. This creamy rice tastes great with just a pickle or chutney as well as with dal (lentils).
This dish is very easy to make with the main ingredient – The Curd. I used thick Greek yogurt in this recipe but you can make homemade curd too. It is very filling and has a cooling effect on the body. Plus it is easy for digestion.
Curd Rice | South Indian Curd Rice Recipe
In this recipe cooked rice is mixed with fresh greek yogurt and then seasoned with a tadka of chana daal, mustard seeds, chili’s, and curry leaves.
Cooked white rice or leftover white rice – 1 cup
Greek yogurt – 2 cups
Salt to taste
For Tempering :
Oil – 2 tbsp
Dried red chili – 3
Roasted Chana dal or Chana dal – 3 tbsp
Cashews – 10
Curry leaves – 10
Black mustard or rai – 1/2 tsp
- Remove the pressure cooked rice into the mixing bowl. Mash it with the help of spoon and keep it aside.
- In a mixing bowl, add cooked mashed rice, greek yogurt with salt. Mix them well.
- In a small pan, heat oil and temper curry leaves then mustard seeds. Then add and fry channa till it turns golden.
- Next add dry red chilies and cashews. Fry for 30 seconds.
- Pour this tadka into the mixing bowl. Mix them well with mashed curd rice .
- Curd rice is ready for serve.
Tip For Rice – Wash and drain the rice (1 cup) then add into the pressure cooker. Add 1 ½ cup of water, ½ tsp salt, cover the lid and cook it for 3-4 whistles. Switch of the flame and let it cool down.