Curd Rice Recipe | Daddojanam | Thayir Sadam
User Reviews
5
-
Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
3
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Calories
223 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Curd Rice Recipe | Daddojanam | Thayir Sadam
Description
This Curd Rice recipe begins by cooking short to medium grain rice thoroughly in a pressure cooker with water until very soft and mushy. After the rice cools to room temperature, it is mixed with fresh curd (yogurt) and optionally milk to achieve a creamy consistency. Freshly chopped green chilies, finely diced ginger, chopped curry leaves, and coriander leaves are added to the mixture to build aromatic and sharp flavors.
The tempering involves heating sesame oil and adding mustard seeds, urad dal, curry leaves, and asafoetida, which is then stirred into the curd rice to add depth and aroma. The dish is sometimes garnished with pomegranate seeds or sweet grapes, which provide a juicy burst of sweetness. The texture is creamy with soft rice grains and a gentle tang from the yogurt, balanced by the tempered spices.
Curd rice is traditionally served at room temperature or chilled and is often eaten as a soothing dish accompanying spicy Indian meals. Its mild heat from green chili and aromatic tempering makes it suitable for everyday meals or as comfort food. Variations include omitting chili or ginger for a child-friendly version, and substituting plant-based yogurts and milks for a vegan adaptation.
Prepare the rice fresh or same-day for best texture; avoid day-old refrigerated rice to prevent clumping. This recipe can be doubled or tripled for larger servings.
Ingredients
For cooking rice
- ½ cup rice - 100 grams, any short grained to medium-grained rice
- 1.5 cups water - for pressure cooking
Other ingredients
- 1 cup curd (yogurt) - 250 grams
- ¼ cup milk - optional
- 1 green chilli chopped or ½ teaspoon
- 1 teaspoon ginger - finely chopped
- 1 teaspoon curry leaves - finely chopped or 4 to 5 curry leaves, chopped
- 1 tablespoon Coriander leaves (cilantro), chopped
For tempering
- 1 tablespoon sesame oil (gingelly oil)
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (husked and split black gram dal) - optional
- 5 to 6 curry leaves - chopped or kept whole
- ⅛ teaspoon asafoetida (hing)
For garnish
- 1 to 2 tablespoons pomegranate arils - optional, sweet grapes can also be added instead
- 1 tablespoon Coriander leaves - chopped
Instructions
Cooking rice
- Rinse the rice grains a couple of times in water. Then add the rice in a 2-litre stovetop pressure cooker.
- Add 1.5 cups water. Stir and mix very well.
- Pressure cook rice on medium heat for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
- When the pressure settles down on its own, remove the lid and check the doneness of rice. The rice has to be more softer than what we cook on a daily basis and look mushy.
- With a spoon or vegetable masher, mash the rice. Close the cooker and allow the rice to become lukewarm or come at room temperature.
Making curd rice
- When the rice becomes comes at room temperature and has completely cooled, add fresh curd and milk.
- Mix again very well and break lumps if any. You can either use the spoon or masher while breaking the lumps.
- Add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves.
- Instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
- Add salt. Mix very well. Keep aside.
Tempering
- Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil.
- When the oil becomes hot, lower the heat. Add mustard seeds.
- Let the mustard seeds crackle.
- Then add urad dal. Urad dal is optional and can be skipped.
- Fry on a low heat stirring often till the urad dal becomes golden.
- Lastly add the add curry leaves and asafoetida. Mix very well.
- Switch off the heat and immediately pour the tempering in the curd rice mixture. Again mix very well.
- Serve Curd Rice topped with a few coriander leaves or pomegranate arils or grapes. You can skip the fruits too and just serve curd rice as is. You can also serve with fried sun dried green chillies or any South Indian mango pickle.
- Store any leftovers in the refrigerator for some hours. Better to eat on the same day.
Notes
- Use freshly cooked and cooled rice rather than refrigerated leftovers for best texture.
- Omit green chilies and ginger for young children or milder taste.
- Optionally add grated carrots or beetroot for color and nutrition; beetroot will tint the dish pink.
- Use fresh curd avoiding overly sour varieties for balanced flavor.
- Vegan versions can substitute plant-based yogurts and milks such as coconut or almond milk.
- Garnishes like pomegranate arils are optional and can be swapped with sweet grapes.
- Recipe can be scaled up or down depending on serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 6mg | 2% |
| Sodium | 90mg | 4% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 241IU | 5% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 58mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 102mg | 113% |
| Vitamin D | 0.2µg | 1% |
| Vitamin E | 0.2mg | |
| Vitamin K | 2µg | |
| Calcium | 135mg | 14% |
| Vitamin B9 (Folate) | 592µg | |
| Iron | 0.5mg | 3% |
| Magnesium | 23mg | 6% |
| Phosphorus | 154mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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