My Recent visit to Bengaluru inspired me to make South Indian dishes. I absolutely love South Indian cuisine as it is very light on your stomach, low on spices and quite subtle in taste. I must say people in Bengaluru were quite simple and nice. This dish, curd rice is also very simple and tasty.
Curd rice also known as thayir sadam or bagala bhath is a very mild spiced dish which is excellent for digestion. Curd having the probiotic enzymes with simple rice and low spices is very very good for stomach. Although people having dairy allergy can use dairy free curd for this recipe.
This rice is often served in dakshin temples as Prasadam (offerings to the god). Curd rice is prepared by various methods but I like this one the most as you get veggies and fruits also with this. As I made this dish for my 3 year old niece, I did not add any chili, but you can add them with seasoning. This is a must try recipe for its sheer simplicity and divine taste.
Recipe Type : Rice recipes, Healthy Recipes
Cuisine : South Indian
Time : 30 minutes
Serves : 3-4
- 1 cup Rice
- 1 cup Milk
- 400 gms Curd
- 2 tsp Raw mango (grated) (Kairi)
- 4 tbs Cucumber (grated)
- 4 tbs Carrot (grated)
- 1 tsp Salt (or to taste)
- 2 tbs Coriander leaves (chopped)
To temper :
- 20 Curry Leaves
- 1 tsp Chana dal and urad daal
- 1/2 tsp Cumin
- 1/2 tsp Mustard seeds
- 1 tbs Coconut oil / Vegetable oil
- 1 Whole dried red chili
- 2 Green chili (chopped)
- 5-6 Cashews
To garnish :
- 1 tsp Coriander leaves (chopped)
- 5-6 Black grapes (cut into quarters)
Method (Step By Step Curd Rice Recipe With Photos) :-
1. First of all boil the rice with 2 and half cups of water in a pressure cooker and give 2 pressures (one on high flame and one on low flame). Take boiled rice in a vessel and add milk to the rice when still hot. Mash the rice with a masher lightly.
2. Now add raw mango, carrot and cucumber to the rice and let it cool. Do not add curd when the rice is hot.
3. When rice cools down, add curd and salt to it. Mix it well. You can more curd if you want.
4. Take a tempering bowl, add oil and all seasoning ingredients in it. Keep it to heat, when mustard seeds start spluttering, add it to the rice. Give it a quick mix. Add coriander leaves and mix well.
5. Curd Rice is ready to be served. Garnish with some coriander leaves and grapes.
- Use any fruit you like to garnish like pomegranate or oranges or mango.
- Add more cashews if you want. Raisins and other dry nuts can also be used.
- Use of veggies is optional, other salad veggies can also be added.
- Temper the rice with chopped onions and some ginger for more flavor.
- Milk and curd quantity can be adjusted according to your liking. If curd is sour, add more milk.
- Do not add chili if you are making it for children. I did not add it for my niece loves curd rice and hates chili.