Curd rice recipe is a popular dish in India, Bangladesh, and Sri Lanka. It is made by cooking steamed rice with yogurt or milk and other ingredients like chopped onions, green chili, ginger, mustard seeds, curry leaves, and coriander leaves. You can serve this as breakfast, lunch, or dinner.
The key ingredients in this curd rice recipe are curd, rice, shallots, curry leaves, and pineapple chunks (optional). Curd is made by adding water to yogurt and churning it until it becomes thick like a sour cream consistency. Rice should be raw rice preferably soaked for about 2 hours before cooking it in an open pot with water to let the steam evaporate from the rice grains so they don’t turn sticky or hard when cooked. The curd rice should have a dry consistency that clings to each grain of the raw rice.
Quick & Easy Curd Rice: Ready in Minutes!
A variation of it is Thair Sadam, a dish that has been popular in Southern India for centuries.
Curd rice can be served with different side dishes such as chutney or papadam, which are deep-fried lentil-flour-based snacks.
The detailed recipe with step-by-step instructions is mentioned below.
Curd Rice Recipe: Authentic South Indian Comfort Food
Ingredients:-
Preparations:-
Pour 4 cups of water to a deep bottom vessel, bring to a boil add enough salt to cook rice.
Add 1 cup of washed and drained raw rice to boiling water. Cook for 10 to 15 minutes until the rice turns soft and mushy.
Once the rice is well-cooked strain and add to a bowl. mash the rice using a spatula.
Next add 2 cups of whisked curd in batches. Add the first batch mix well then pour 3/4 cup of milk mix again then add the 2nd batch of curd gradually by mixing until it reaches the required consistency.
Add salt as required, mix well and then add chopped coriander leaves. mix well
Next add a quarter cup of pineapple chunks and save a few chunks for final garnishing. mix well and set aside.
Next let's prepare a tadka, to a heated pan add 2 tbsp of oil, once the oil gets heated add mustard seeds, once the mustard starts to splutter add 1 teaspoon of urad dal.
Add minced ginger, chopped green chili, and chopped shallots cook until the shallots turn transparent, and add curry leaves.
Once the onions and well-cooked remove them from the flame and add the tadka over the curd rice. Mix well.
Garnish the curd rice with the remaining pineapple chunks.
