With many names – Curd Rice, Dahi Chawal, Thayir Sadam, Bagala Bathtub, Daddojanam and many others. – it is a quintessential cooling dish which the South Indians swear by. And why shouldn’t they? Nothing comes near being as straightforward, filling and scrumptious because the Curd Rice recipe, to battle the recent local weather of South India. I’d say not simply down south, Curd Rice has gained recognition in different elements of India as properly over time. Curd blended with cooked rice and herbs, then tempered with spices – a easy and simple recipe.
What’s Curd Rice
Curd Rice (Yogurt Rice) is usually a South Indian dish made from curd (yogurt), cooked rice, herbs and spices. The states the place it’s most popularly consumed are Tamil Nadu, Karnataka, Kerala, Andhra Pradesh and Telangana. It is usually fairly frequent in Maharashtrian households.
As a staple preparation, Curd Rice isn’t tempered and principally all South Indian meals finish with this model. Nevertheless, the one with a tempering might be had as a meal or be served in formal gatherings and in addition as prasadam or naivedyam in temples.
The regional delicacies of a specific state could have an affect in the best way it’s ready. Thus, a Curd Rice recipe could have alterations relying on the state you’re in. However the frequent thread that binds all these variations is the usage of base components, which stays constant in every recipe.
Monikers below which the Curd Rice is known in numerous states are:
- Thayir Sadam or Bagala Bathtub in Tamil Nadu
- Mosaranna in Karnataka
- Thayir Choru in Kerala
- Perugannam or Daddojanam in Telangana and Andhra Pradesh
- Dahi Bhat in Maharashtra
About My Recipe
As I discussed above, a Curd Rice recipe can have many variations. This additionally is dependent upon recipes that particular person households could observe.
As an example, I often make the Thayir Sadam with the recipe that I’ve shared on this publish, which is definitely a household favourite.
Essentially the most primary manner of getting ready the Curd Rice or Daddojanam is simply by mixing cooked rice, curd and salt. To this easy combination, you possibly can at all times add spices and flavorings in line with what your palate needs or likes.
Even in South India, the recipe is kind of comparable, with a spice tempering added. This makes it extra flavorful and tastier.
Apart from the curd and the rice, the components that go in my Curd Rice recipe are milk, inexperienced chilies, ginger, curry leaves and coriander leaves.
For the tempering, I fry mustard seeds, husked and break up black gram (urad dal), curry leaves and asafoetida in sesame oil. You may make this in coconut oil too.
I like the flavour of contemporary herby coriander and candy pomegranate pearls in my Thayir Sadam. So, I want so as to add these as a garnish on the finish. When you do that Curd Rice recipe, I’m certain you’ll maintain asking for extra.
Grapes can also be choice as a garnish on this dish. If you’d like none of those, have it simply plain. Or pair it with fried, sun-dried inexperienced chilies or this beautiful Andhra Mango Pickle.
Step-by-Step Information
Learn how to make Curd Rice
Cook dinner Rice
1. Rinse ½ cup rice a few instances in water. Use any number of common rice. I used sona masuri rice.
2. Then, add the rice in a 2 liter stovetop strain cooker.
I’ve cooked the rice in a strain cooker, however choose to prepare dinner in a pan on the stovetop or within the On the spot Pot including water as required.
3. Add 1.5 cups water and stir to combine.
4. Stress prepare dinner rice on medium warmth for five to six whistles, 8 to 9 minutes or until the rice grains are cooked and softened properly.
5. When the strain settles down naturally within the cooker, then solely take away the lid and examine the doneness of rice.
The rice needs to be softer than what we prepare dinner each day. Mainly the grains ought to have a mushy texture after getting cooked.
6. With a spoon or masher, mash the rice. Shut the cooker and permit the rice to chill down.
7. Take the mashed rice in a mixing bowl or you possibly can even maintain within the cooker if you’d like. Cowl and let the rice turn out to be lukewarm or come to room temperature.
Make Curd Rice
8. When the cooked rice involves room temperature and cools fully, add 1 cup contemporary curd.
9. Subsequent, add ¼ cup milk. The quantity of milk that must be added will rely on the sourness within the curd. Since I used contemporary curd, I’ve added much less milk.
You possibly can enhance the amount as required or skip including milk altogether.
10. Combine very properly and break lumps, if any. You possibly can both use a spoon or a vegetable masher to interrupt the lumps.
The consistency needs to be barely free and never thick. If the consistency is thick, then you possibly can add some extra curd or milk.
11. Add the next listed spices and herbs:
- 1 teaspoon finely chopped ginger
- 1 chopped inexperienced chili
- 1 tablespoon chopped coriander leaves
- 1 teaspoon finely chopped curry leaves
As a substitute of including ginger and curry leaves to the rice, you can even fry them within the tempering.
12. Add salt as per style.
13. Combine very properly. Maintain apart. Verify the style and add extra salt if required.
Mood Thayir Sadam
14. Warmth a small pan or tadka pan and add 1 tablespoon sesame oil (gingelly oil) in it. You should utilize peanut oil or sunflower oil as a substitute of sesame oil.
15. When the oil is sizzling, add ½ teaspoon mustard seeds. Maintain warmth to a low.
16. Let the mustard seeds start to crackle.
17. When the mustard seeds crackle, add ½ teaspoon urad dal.
18. Stirring typically, fry the urad dal.
19. Let the urad dal turn out to be golden.
20. Then, add 5 to six chopped curry leaves and ⅛ teaspoon asafoetida (roughly 2 pinches of asafoetida). Combine and swap off the warmth.
21. Instantly pour the tempering on the Curd Rice.
22. Combine very properly, as soon as once more.
23. You possibly can garnish Curd Rice with a number of coriander leaves, pomegranate arils or grapes earlier than serving. You possibly can skip the fruits too.
Serve with a facet of appalam or pappadums. You possibly can even serve with a South Indian mango pickle or fried mor milagai (inexperienced chilies soaked in curd-salt answer after which solar dried).
If not serving instantly, maintain the Curd Rice or Daddojanam at room temperature for a few hours or refrigerate for a number of hours.
Ayurveda and Curd
Since I learn so much about Ayurveda and have been following it from fairly a while, I’ve recognized some essential factors associated to the consumption of this dish/curd in line with the Ayurvedic perspective.
Opposite to the favored perception of the cooling nature of curd, Ayurveda mentions it having a sizzling nature and heavy to digest.
So, in the event you too are an ardent follower of this science, these are the factors that it’s best to bear in mind:
- You probably have an aggravated pitta or kapha dosha, that’s an imbalance within the physique and thoughts, it’s best to keep away from consuming Curd Rice. Buttermilk is an effective choice as a substitute.
- The dish is nice for individuals with vata dosha imbalance.
- You need to at all times have contemporary, well-set curd. Not the one which has turned extraordinarily bitter.
- Use home made curd so far as attainable for this Curd Rice recipe or another curd-based recipe.
- Keep away from heating curd because it destroys the pleasant micro organism current in it.
- You must also not eat curd within the night time because it will increase the mucus.
- If you’re making Thayir Sadam in summers, use buttermilk as a substitute of curd.
Curd Advantages
When you could wish to take into account the consumption of curd in a sure manner in line with the Ayurveda lifestyle, additionally it is a confirmed level that curd is a nutrient wealthy and good for the well being.
Right here’s how:
- Curd is wealthy in calcium, proteins, good fat, nutritional vitamins and minerals. Therefore, a wonderful supply alternative for vegetarians. Vegans can have curds made with plant-based components or meals stuffs.
- The probiotic micro organism in curd are nice in your digestive well being.
- It’s recognized to scale back possibilities of constipation, diarrhea and bloating.
- Analysis additionally says that curd is nice in decreasing stress and nervousness.
Along with this Thayir Sadam recipe, these Curd Recipes offers you extra decisions. My suggestion is making an attempt every recipe. All of them are actually worthy.
Knowledgeable Suggestions
- Rice: Make this dish with rice that has been freshly cooked after which cooled. You may as well use leftover rice that has been cooked on the identical day. Keep away from utilizing refrigerated and day outdated rice.
- Mixing: Don’t combine the curd with sizzling rice. First it’s going to kill the gut-friendly micro organism current within the yogurt and secondly the curd could break up or separate with separation of the whey.
- Vegan Choices: Veganize the recipe through the use of a plant primarily based yogurt and milk – coconut, cashew, almond.
- Curd: I recommend utilizing home made curd. It has a very completely different taste as in comparison with the store-bought curd. Additionally, use contemporary curd. Nevertheless, if the curd is barely bitter, add some extra milk.
- Proportions: Curd and milk proportion might be adjusted to fit your style. Milk is often added to keep away from the curd from turning bitter in summers. You possibly can skip milk, if you’d like.
- Extra Add ins: Some grated carrots or beetroot might be added to the Curd Rice combination. Makes the dish extra nutritious. Word that the addition of beetroot will impart a pink colour to the dish.
- Child-friendly: When making it for teenagers, modify or skip inexperienced chilies and ginger.
- Garnish Choices: Cashews, contemporary pomegranate pearls, grapes and uncooked mango items are some choices. You may as well sprinkle some chopped onions or cucumber or grated carrots in your curd rice or daddojanam in the event you want.
FAQs
Sure. In Tamil delicacies, it is named Thayir Sadam.
Sure, you definitely can. As this dish is filling and retains you full for an extended time, you’ll not bask in pointless snacking.
In Tamil language, ‘thayir’ means yogurt/curd and ‘sadam’ means rice. Therefore, the identify.
Dahi chawal is certainly cooling for the physique as one of many predominant components in it’s yogurt (curd/dahi).
In fact, you possibly can add these fruits as a garnishing in Curd Rice or Daddojanam. It tastes actually tasty with these.
Extra South Indian Rice Varieties!
Please you’ll want to charge the recipe within the recipe card or depart a remark under when you’ve got made it. For extra veetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.
Curd Rice | Thayir Sadam | Daddojanam
Curd Rice additionally referred to as Thayir Sadam or Daddojanam is a well-liked and conventional South Indian preparation the place cooked rice is blended with curd (yogurt) and tempered with spices, herbs. It’s a staple in lots of South Indian households and can also be made throughout Hindu festivals.
Prep Time 15 minutes
Cook dinner Time 5 minutes
Whole Time 20 minutes
Stop your display from going darkish whereas making the recipe
Cooking rice
Rinse the rice grains a few instances in water. Then add the rice in a 2-litre stovetop strain cooker.
Add 1.5 cups water. Stir and blend very properly.
Stress prepare dinner rice on medium warmth for five to six whistles or 8 to 9 minutes until the rice is cooked and softened very properly.
- When the strain settles down by itself, take away the lid and examine the doneness of rice. The rice needs to be extra softer than what we prepare dinner each day and look mushy.
With a spoon or vegetable masher, mash the rice. Shut the cooker and permit the rice to turn out to be lukewarm or come at room temperature.
Making curd rice
When the rice turns into comes at room temperature and has fully cooled, add contemporary curd and milk.
Combine once more very properly and break lumps if any. You possibly can both use the spoon or masher whereas breaking the lumps.
Add finely chopped ginger, finely chopped curry leaves, chopped inexperienced chilies and chopped coriander leaves.
As a substitute of including ginger and curry leaves to the rice, you can even fry them within the tempering.
Add salt. Combine very properly. Maintain apart.
Tempering
Warmth a small pan or tadka pan and add sesame oil in it. You should utilize peanut oil or sunflower oil as a substitute of sesame oil.
When the oil turns into sizzling, decrease the warmth. Add mustard seeds.
Let the mustard seeds crackle.
Then add urad dal. Urad dal is elective and might be skipped.
Fry on a low warmth stirring typically until the urad dal turns into golden.
Lastly add the add curry leaves and asafoetida. Combine very properly.
Swap off the warmth and instantly pour the tempering within the curd rice combination. Once more combine very properly.
- Serve Curd Rice topped with a number of coriander leaves or pomegranate arils or grapes. You possibly can skip the fruits too and simply serve curd rice as is. You may as well serve with fried solar dried inexperienced chillies or any South Indian mango pickle.
Retailer any leftovers within the fridge for some hours. Higher to eat on the identical day.
- Curd rice is greatest made with rice grains which were freshly cooked and cooled. You may as well use rice that has been cooked on the identical day. However keep away from utilizing refrigerated or a day outdated rice.
- For small children, you possibly can skip the inexperienced chillies and ginger fully.
- Some grated carrots and or beetroot may also be added. Word that beetroot will impart a pink colour within the curd rice.
- Use contemporary curd or yogurt. Keep away from including curd that tastes very bitter.
- For vegan curd rice, use plant primarily based yogurt like coconut milk yogurt or cashew milk yogurt or almond milk yogurt. Use plant primarily based milk like skinny coconut milk, cashew milk or almond milk.
- Pomegranate arils might be skipped.
- This curd rice recipe might be doubled or tripled.
Vitamin Details
Curd Rice | Thayir Sadam | Daddojanam
Quantity Per Serving
Energy 223 Energy from Fats 54
% Day by day Worth*
Fats 6g9%
Saturated Fats 1g6%
Trans Fats 0.003g
Polyunsaturated Fats 2g
Monounsaturated Fats 2g
Ldl cholesterol 6mg2%
Sodium 90mg4%
Potassium 180mg5%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 4g4%
Protein 10g20%
Vitamin A 241IU5%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 58mg290%
Vitamin B6 0.1mg5%
Vitamin B12 1µg17%
Vitamin C 102mg124%
Vitamin D 0.2µg1%
Vitamin E 0.2mg1%
Vitamin Ok 2µg2%
Calcium 135mg14%
Vitamin B9 (Folate) 592µg148%
Iron 0.5mg3%
Magnesium 23mg6%
Phosphorus 154mg15%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie weight loss plan.
This Curd Rice recipe from the archives first revealed in July 2016 has been republished and up to date on January 2023.
