Curd Rice

Method

1. 1

   About Curd Rice: Curd Rice or Thayir Sadam is a cooling, comforting South Indian dish of cooked rice mixed with yogurt and tempered with mustard seeds and curry leaves. It is eaten daily across South India especially in summer. Simple, healthy and deeply satisfying.

2. 2

   Cook the rice: Cook 1.5 cups raw rice with extra water — more than you normally would — until the rice is very soft and slightly overcooked. The grains should be mushy and sticky. This texture is intentional as it helps the yogurt blend well. You need about 3 cups cooked soft rice.

3. 3

   Cool the rice: Spread the cooked rice on a wide plate or bowl and let it cool to room temperature. Do not mix yogurt into hot rice as it will curdle and become sour too quickly.

4. 4

   Add milk: Add 3 tbsp warm milk to the cooled rice and mix well. This milk step keeps the curd rice from becoming too sour and maintains a fresh creamy taste even after a few hours.

5. 5

   Add yogurt: Add 1.5 cups thick fresh yogurt to the rice. Mix thoroughly until everything is well combined. The consistency should be creamy and slightly loose — it will thicken as it sits. Add salt to taste and mix well.

6. 6

   Add grated cucumber: Grate half a cucumber and add to the rice — this adds freshness and crunch. You can also add finely chopped coriander.

7. 7

   Make the tempering: Heat 1.5 tbsp oil in a small pan. Add 1 tsp mustard seeds and wait for them to pop. Add 1 tsp urad dal (split black lentil) and fry until golden. Add 2 dried red chillies broken in half, 1 sprig curry leaves, 1 green chilli slit and a pinch of asafoetida. Everything will sizzle.

8. 8

   Combine: Pour the entire sizzling tempering over the curd rice and mix well. The mustard seeds, crispy dal and curry leaves distributed through the rice give it beautiful texture and flavour.

9. 9

   Garnish: Top with pomegranate seeds for sweetness and colour, grated carrot for crunch, a few cashews fried in ghee and fresh coriander. These garnishes transform a simple dish into something special.

10. 10

    Serve: Curd rice is best served at room temperature or slightly chilled. It is a complete meal on its own. It is also the perfect travel food and lunchbox dish as it keeps well for 4-5 hours without refrigeration.