Curd Rice | Curd Rice Recipe Andhra Style
Curd rice Curd rice, also known as thayir sadam in Tamil and daddojanam in Telugu, is a popular comfort food from South India.
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
- Finely chop ginger and green chilles. and keep them aside.
- Pressure cook one portion rice with 2 and 1/4 portions of water for 4 to 5 whistles.
- Once the pressure goes off take the rice out and mash it with a ladle.
- Let the cooked rice be soft and mushy.
- 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.
- Beat the curd and keep it readily available.
- Add chilled curd to the rice and mix it well.
- Serve it with curd chilli or lemon pickle.
Notes
Cook the rice excess water to make soft mushy easily.
Mash the rice immediately after the pressure cooker cooled.
Beat the curd and add.
Add fresh buttermilk or water to avoid curd rice becoming hard and dry.
Adding grated carrot, pomegranate seeds and crunchy fried cashew is purely optional, we at home don't like so did not added.
Add sesame seeds or black pepper powder to get crunchy and pungent taste of curd rice.