I don’t find just curd and rice with pickles a justifiable meal because I feel it doesn’t have even nutrition, comforting as it is. So I have a ‘fortified’ version adding as much vegetables as can be eaten raw. I also make this Iyengar-style curd rice or Iyengar curd rice and Bagala Bath quite often so do check that recipe out too. Quick tip – here are detailed notes on how to make curd at home.
Here’s my method of preparing curd rice that I stick to more or less each time we have only curd rice for dinner.
Curd Rice | Thayir Sadam Recipe
Serves: 2
Preparation time: 15 mins
Ingredients:
4 cups cooked rice
1 cup thick curd / plain yogurt
Half cup or so water
1 grated carrot
1/4 cup grated cucumber
1/2 tsp grated ginger
A bunch of fresh coriander leaves, chopped fine
A pinch of salt
For tempering:
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal / ulutham paruppu
A pinch of hing / asafoetida / perungaayam
2 red chillies, torn into small pieces
How to make Curd Rice (Thayir Sadam):
1. Mash the rice with a potato masher. Add the curd and water and mix well.
2. To this, add the chopped coriander and grated vegetables and mix well.
3. Heat oil in a pan and add the ingredients for tempering. When the mustard seeds pop, remove from fire and add to the rice. Mix well with salt.
If the consistency is too thick, add some more water / curd. If you keep this for long, the rice will absorb the water and make it thick, so adjust accordingly.
Isn’t this so much nicer and prettier than normal boring curd rice? 😉 Serve with your favourite pickle like no-oil lime pickle or sweet mango pickle.
ha ha …no these are not the ones i am looking for.
now i'll tell you the whole story…your MIL had come n you told her that you have to learn that….you came back from office n then she made it for you….ground toor daal curry and dumplings made with toor daal paste, dropped into the curry carefully so not to break them…ha ha …i remember the whole story n not the name…see how difficult are those names….
Wow….that's an drool worthy curd rice….sometime time back i tasted it in Adayar Ananda Bhavan and from the time i was thinking to make…thanks for the recipe….
I cant have curd rice withou veggies in it, but never tried adding cucumber, will add next time.my choice always goes to carrot and zucchini..Gorgeous clicks!
My BIL is from Andhra and hetoo always want curd by the end of the meal.
I have never ever made curd rice.
Yhis looks yumm.
i love curd rice this way n your pic look so yummy…i use lots of curry patta in my curd rice all the time as it is very good for health( skin n hair).
i have a problem Nags n hope you don't mind.
sometimes i find difficulty in digging into your archives.
sometime back i was going through your wonderful recipes n found some very unique ones…one of them was a kadhi like preparation made with toor daal, now when i want to find it , i forgot the name…..if you give a hint of the ingredients in english with your title of the post, i think people like me will appreciate as the names of southern recipes are so very convoluted for me…..you have done it many times but with more traditional recipes ( why ?? i love all those desi recipes) you stick to the traditional names…n pl give me the link to the toor daal recipe…
the curd rice looks so delicious. and with a unique twist to it too !!! I am avoiding rice but will surely make this very soon.
Hey!I pretty much do the same way except for cucumber. I add little milk(about 2 table spoons). Super quick yet tasty dish, no?
yummmm feel like having right now my all time fav. nice pic.
Hey thanks for the quick reply..
The curds I make are ok in the first week..but some start smelling weird in 2nd week(I make evryday)..So after all those attempts will definitely try this..Thanks once again:)
Hi nags,
Quite an interesting recipe.I am also from singapore.Have a tough time making curds here.Can you tell me what milk you use and what curds you use as starter..and please share any tips on that if u have.
Thanks,
Vini