Easy Curd Rice Recipe At Home

Curd rice, also known as yogurt rice or "Thayir Sadam" in South India, is a traditional dish that embodies simplicity, nutrition, and taste. This humble yet versatile dish is a staple in many Indian households and is cherished for its cooling properties, making it a perfect choice for hot summer days. Whether enjoyed as a main meal or as a side dish, curd rice never fails to delight the palate. Here's a simple yet delightful recipe to make your own creamy and comforting curd rice at home.

Ingredients:

1 cup of rice (preferably short-grain like sona masuri)
2 cups of fresh yogurt (curd)
1 tablespoon of oil or ghee
1 teaspoon of mustard seeds
1 teaspoon of urad dal (black gram lentils)
1 teaspoon of chana dal (split chickpeas)
2-3 green chilies, finely chopped
A few curry leaves
A pinch of asafoetida (hing)
Salt to taste
Fresh coriander leaves for garnish (optional)

Instructions:

STEP 1- Cooking the Rice:

Rinse the rice under cold water until the water runs clear.
Cook the rice in a rice cooker or on the stovetop according to package instructions until it is soft and slightly mushy. Once cooked, allow it to cool down to room temperature.

STEP 2- Preparing the Curd Mixture:

In a large mixing bowl, whisk the yogurt until it becomes smooth and creamy.
Add the cooked rice to the yogurt and mix well until the rice is evenly coated with yogurt. Adjust the consistency by adding more yogurt if needed.

STEP 3- Tempering:

Heat oil or ghee in a small pan over medium heat.
Add mustard seeds and let them splutter.
Add urad dal, chana dal, chopped green chilies, curry leaves, and a pinch of asafoetida. Saut until the dals turn golden brown and the curry leaves become crisp.

STEP 4- Mixing:

Pour the tempering over the curd rice mixture and mix well until all the flavors are evenly distributed.

STEP 5- Seasoning:

Add salt to taste and mix well.

STEP 6 - Garnishing:

Garnish the curd rice with fresh coriander leaves for a burst of color and flavor.