Iyengar Curd rice recipe, learn how to make Iyengar-style curd rice.
Curd rice is the ultimate comfort food and whether it’s Iyengar-style curd rice (also called Dahi annam, Daddojanam, temple curd rice, etc) or Iyer-style or any other style for that mater, it’s the food that I crave the most when away from home for an extended period of time. Like now. I have been quiet the past few days because I am in Tokyo on work and while I absolutely love this city, the Japanese food and culture, and the great shopping, on day 5 I started missing a good bowl of Iyengar curd rice and pickles. Just typing this is making my mouth water!
Curd rice is the greatest example of the simplest of ingredients coming together to create a quick, refreshing, and utterly comforting meal. While I don’t insist on ending every lunch with some curd rice like TH does, a good plate of rightly spiced, tempered, and salted curd rice really makes me a happy person. It’s also a great meal if your stomach has not been well or the weather is very hot. Iyengar curd rice has soothing and cooling properties, and is easily digestible. So not only is it a great option for those days when you don’t want to cook and go “let’s just eat curd rice today”, it’s also good for days you are feeling blah or a bit unwell.
This Iyengar-style curd rice recipe is from TRS Iyengar, a popular wedding caterer in Chennai who obviously makes a mean Iyengar meal and for whom I am sure curd rice is child’s play. My mom makes it in a similar manner except for the addition of ginger. Since I don’t like biting into ginger pieces in my food, I finely grated and added it on but you can go either ways depending on your preference.
While a good spicy pickle is an ample side for curd rice, I made some vazhakkai roast (without the coconut and adding the peels as well) and we had it with potato chips. Comfort food at its best!
I have also shared curd rice with vegetables and pomegranates curd rice recipe before so do check out them. For more of my favourite comforting meals check out this easy sambar sadam recipe I make in the rice cooker, lemon rice of course, and this coriander rice which I haven’t made in so long but have made many times to great results.
- 2 cups cooked rice, mashed when still hot and set aside to cool
- 1 cup thick yogurt
- ½ cup milk
- 1-2 dry red chillies, torn into pieces
- ¼ tsp black mustard seeds
- ¼ tsp urad dal (ulutham paruppu)
- ¼ tsp chana dal (kadalai paruppu)
- ½ tsp grated ginger
- A pinch of hing (perungaayam)
- A few curry leaves
- 2 tsp oil
- Salt to taste
- Heat oil and add ¼ tsp mustard seeds. When they pop, add ¼ tsp of urad dal and ¼ tsp chana dal. Let it fry until golden brown.
- Now add the hing, red chillies, ginger, and curry leaves. Fry for a few seconds and turn off the heat.
- Mix the 1 cup curd with ½ cup milk and beat well. You can also add water instead of milk. Add the tempered spices and dals into the curd mixture.
- Add the mashed rice to this and mix well, mashing more as you go. If the mixture is too thick, add water generously. Also add salt at this stage.
- The rice will keep absorbing the water as you mix and as it sits so add more water/milk as you go. The curd rice should be loose in consistency.
Step by Step Curd Rice Recipe:
1. Heat oil and add 1/4 tsp mustard seeds. When they pop, add 1/4 tsp of urad dal and 1/4 tsp chana dal. Let it fry until golden brown.
2. Now add the hing, red chillies, ginger, and curry leaves. Fry for a few seconds and turn off the heat.
3. Mix the 1 cup curd with 1/2 cup milk and beat well. You can also add water instead of milk. Add the tempered spices and dals into the curd mixture.
4. Add the mashed rice to this and mix well, mashing more as you go. If the mixture is too thick, add water generously. Also add salt at this stage.
The rice will keep absorbing the water as you mix and as it sits so add more water/milk as you go. The curd rice should be loose in consistency.
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