Curd rice is a South Indian dish made with fresh plain rice, yogurt, tempering and curry leaves. It is must have in every meal. We call it perugannam or doddojanam. It is also known thairsadam in Tamil.
A very simple and easy recipe. Curd rice prepared with leftover rice too. But if we use freshly cooked rice the dish tastes really good. The important ingredient in this is curd. Curd or yogurt made at home tastes well or we can use store bought curd also.
Normally I make curd at home. Making of curd is also very easy, but it depends on the place where we reside. If we live in a chill and cold climate, then making curd would be tough. But I live in warm weather, making curd would be easy. I prefer to prepare it at home and use homemade curd only for curd rice.
Curd rice specially prepared during festival season also. It also offered to the deity along with pulihora and burelu.
Health benefits of Curd Rice:
Curd is very good for gut health. It is a good source of probiotics, protein, calcium and it acts as a cooling agent during hot summer.
Probiotics: probiotics present in curd helps in producing good bacteria. It helps in digestion, improve nutrient absorption, and boost the immune system.
Protein: The essential muscle growth, repair and overall bodily functions can be obtain through curd rice.
Calcium: Curd is a good source of calcium, which in turn helps in improving bone health and teeth.
Cooling agent: Curd acts as a cooling agent, soothing to the stomach, especially during hot weather or after consuming spicy foods.
Steps to follow:
- Rice: Cook the rice soft and little mushy. This would give the dish creamy texture.
- Curd: Always use homemade curd, with it the dish will be tasty and also lasts for a day or two.
- Spices: Use chopped geen chillis and ginger.
- Tadka: Make tadka in ghee only to get nice flavour to the dish.
- Hing/Asafoetida: This will make the dish tastier and flavorful.
Now let us get into the detailed recipe.
Curd Rice Recipe | Simple Curd Rice | How to make Curd Rice
Ingredients
- 1 Cup Rice
- 1 ltr Curd/Yogurt
- 2 Tbsp Ghee
- 1 Tbsp Mustard Seeds
- 1 Tbsp Cumin Seeds
- 1 Tbsp Bengal Gram/Chana Dal
- 1 Tbsp Black Gram/Urad Dal
- 1/4 Tsp Asafoetida/Hing
- 1/2 Tbsp Black Pepper Seeds Optional
- 5 Green chillies Finely Chopped
- 4" Long Ginger Finely Chopped
- 10 to 15 Curry Leaves
- Fistful of Coriander Leaves
- Salt to Taste
Instructions
- Pressure cook 1 cup rice with 2 and 1/4 cup of water for 4 to 5 whistles.
- Once the pressure cooker cooled, take the rice out and mash it with a ladle.
- Let the cooked rice be soft and mushy.
- Finely chop ginger and green chilles. and keep them aside.
- Heat a pan, add ghee, mustard seeds, cumin seeds, bengal gram and black gram.
- Allow them fry, then add hing/asafoetida.
- Saute them well or till they turn golden brown.
- Add green chillies and ginger, saute them.
- Add curry leaves and coriander leaves also. Fry them well.
- Add this tadka to the above cooked and mashed rice.
- Combine it well, add salt and again mix it well.
- Add chilled curd to the rice and mix it well.
- Serve it with curd chilli or lemon pickle.
Notes
- Cook the rice soft and little mushy. This would give the dish creamy texture.
- Always use homemade curd, with it the dish will be tasty and also lasts for a day or two.
- Use chopped geen chillis and ginger.
- Make tadka in ghee only to get nice flavour to the dish.
- This will make the dish tastier and flavorful.
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