This Easy Curd rice recipe is one I came across via my neighbours who are South Indian. In this recipe leftover fresh rice is mixed with Yoghurt and topped with tempered herbs and spices. It is a healthy, delicious recipe that is also know as Thayir Sadam. It is often used in religious practices but the ingredients differ slightly for the home cooked version vs the temple version. This is a recipe that is packed full of flavour and is quick to make.
Curd rice – What is it?
The simplest explanation is that this is a recipe that mixes Rice (pre cooked and cooled) with Yoghurt and topped with tempered Spices and Herbs.
Ingredients needed
Cooked Rice – Make sure the rice is cooled but not fridge cold.
Yoghurt and Milk -Plain Yoghurt or Natural Yoghurt is best. If it is very thick, add a little extra Milk and mix through.
Oil -Vegetable, Canola or Corn Oil.
Mustard Seeds, Cumin Seeds, Dry Red Chillies, Fresh Curry Leaves – Adds a lovely aroma and earthiness.
Urad Daal – Optional
Garlic, Ginger, Green Chilli, Coriander- For another layer of flavour.
How to make Curd Rice
Let leftover Rice cool and mix with a spoon.
Mix Yoghurt, Milk, Green Chilli, Ginger and Coriander in a small bowl.
Or you can add the Yoghurt first and the other ingredients later like I have here.
Add to the Rice and mix through thoroughly.
Heat Oil in a pan.
Then add Cumin & Mustard Seeds.
When they begin to splutter, add Red Chilli and Urad Daal.
Add Curry Leaves and Garlic.
Fry until the Garlic starts to turn golden.
Pour the tempering to the Curd Rice and mix.
Tips to make it
Rice – It is best to use Rice that has been made on the day and then left to cool.
You can also use leftover rice incase you have some extra.
Make sure the rice is completely cool first!
Mix the rice well before adding the Yoghurt.
Yoghurt – Add more or less Yoghurt according to your taste.
Use Plain Yoghurt. If using a thick Yoghurt, add a splash or 2 of milk.
Rice – You can use White or Brown Rice in this recipe.
Garnish – You can garnish the Rice with Cashews (lightly fried in Oil), Coriander and Pomegranate.
Double – This curd rice recipe can be doubled.
Can this be made Vegan?
For a Vegan version, use Coconut Milk and Vegan Yoghurt.
Storage
It is best to eat Curd Rice fresh on the day but if you do have leftovers and wish to store it, it will keep well in the fridge for 3 days in an airtight container.
I would not recommend freezing it as the Yoghurt will split.
More Veg Indian Recipes:
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Easy Curd rice
This Easy Curd rice recipe is one I came across via my neighbours who are South Indian. In this recipe leftover fresh rice is mixed with Yoghurt and topped with tempered herbs and spices. It is a healthy, delicious recipe that is also know as Thayir Sadam. It is often used in religious practices but the ingredients differ slightly for the home cooked version vs the temple version. This is a recipe that is packed full of flavour and is quick to make.
Ingredients
Rice
- ½ cup Rice Cooked and Cooled
- 220 g Plain Yoghurt
- 60 ml Milk
- 1 tsp Ginger crushed
- 1 tbsp Coriander chopped
Tempering
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 2 Dry Red Chillies
- ½ tsp Urad Daal
- 7 Curry Leaves
- 1 large clove Garlic sliced
Instructions
Rice
-
Let leftover Rice cool and mix with a spoon.
-
Mix Yoghurt, Milk, Green Chilli, Ginger, Curry Leaves and Coriander in a small bowl.
-
Add to the Rice and mix through thoroughly.
Tempering
-
Heat Oil in a pan. Then add Cumin & Mustard Seeds.
-
When they begin to splutter, add Red Chilli and Urad Daal.
-
Add Curry Leaves and Garlic. Fry until the Garlic starts to turn golden.
-
Pour the tempering to the Curd Rice and mix.
Recipe Notes
Tips to make it
Rice - It is best to use Rice that has been made on the day and then left to cool.
You can also use leftover rice incase you have some extra.
Make sure the rice is completely cool first!
Mix the rice well before adding the Yoghurt.
Yoghurt - Add more or less Yoghurt according to your taste.
Use Plain Yoghurt. If using a thick Yoghurt, add a splash or 2 of milk.
Rice - You can use White or Brown Rice in this recipe.
Garnish - You can garnish the Rice with Cashews (lightly fried in Oil), Coriander and Pomegranate.
Double - This curd rice recipe can be doubled.
Can this be made Vegan?
For a Vegan version, use Coconut Milk and Vegan Yoghurt.
Storage
It is best to eat Curd Rice fresh on the day but if you do have leftovers and wish to store it, it will keep well in the fridge for 3 days in an airtight container.
I would not recommend freezing it as the Yoghurt will split.
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