Curd Rice Recipe South Indian Style | How to make Thayir Sadam | Dahi Chawal Recipe | Curd Rice Recipe Step by Step | Masala Curd Rice

Most of us, especially South Indians can’t imagine a satisfactory meal devoid of this grain….”RICE“. Whether it’s in Andhra, Telengana, Tamil Nadu, Karnataka or Kerala, cooked rice is a staple to most people living in these states. It can range from simple plain rice or Khichdi to complex Biryani or Pulao, they are one-pot meals you can totally depend on when you’re busy. These rice dishes are quite easy to make, and are stunningly delicious. Today, I’m here to share one such rice dish, Curd Rice Recipe South Indian Style, which is one of the easiest recipes you’ll ever try and also the yummiest option for all yoghurt lovers!!

Curd Rice Recipe South Indian Style is also known as Thayir Sadam in Tamil and Daddojanam in Telugu. It is not only an incredible quick on those busy & lazy days, but, also a summer favourite due to its cooling properties. There’s no one method to make this just like most recipes. Some homes prepare with very little curd while some others do a version with thick and creamy curd. I like to add milk along with the curd for a different consistency and flavour.

You can either just literally mix curd and rice, or if you want to do something fancy, you can also play around with the flavours by adding finely chopped green chillies and grated ginger, or just go for a plain version with a simple seasoning or do a sweeter version with the addition of fruits like grapes and pomegranate arils. Once you develop the taste for it, it can be the most comforting food ever. 

So, without further ado, let’s move on!!…… Curd Rice Recipe South Indian Style!!

Steps Curd Rice Recipe South Indian Style:

Click here to learn how to cook perfect rice!! But, add a little extra water to get soft overcooked rice for this recipe.

• Mash overcooked rice lightly while it is still hot and then cool down completely.
• Now, add yoghurt to the cooled rice.

• Mix well until combined. Add milk, salt and stir well.

NOTE:

You can skip milk if using fresh curd and if the curd rice is going to be served within an hour. But, I always like to add milk to the thayir sadam to get the creamy consistency and also tastes better.

Tempering curd rice:

• Heat oil in a pan over medium heat. Add mustard seeds, when they begin to splutter, add dry red chillies, urad dal, cashew nuts(optional) and fry until the nuts turn golden brown.
• Now, add in grated ginger, finely chopped green chillies, curry leaves and coriander. 

• When the curry leaves turn crisp, add asafoetida and turn off the heat. 
• Transfer the seasoning to the mixed yoghurt rice and mix well. Curd Rice Recipe South Indian Style is ready!!

• Serve Curd Rice/Thayir Sadam along with your favourite pickle or fried curd chillies (Oora mirapakaya/Majjiga mirapakaya)…..my favourite combo!!

A Quick Summary:

Print Recipe

Curd Rice Recipe South Indian Style | How to make Thayir Sadam | Dahi Chawal Recipe

Curd Rice Recipe South Indian Style is a comfort food of South India, prepared with mainly with rice & yoghurt mixed together and finally seasoned with a few spices.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Main Course / Rice Dish

Cuisine: Indian (South Indian)

Servings: 3 -4

Author: Padma Veeranki

Ingredients

• 1 Cup Overcooked Rice tightly packed
• 2 Cups Fresh Yoghurt/Curd
• 1 Cup Milk
• Salt to taste

For Tempering:

• 1 Tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 2 Dry Red Chillies
• 1 Tablespoon Urad dal/Black gram
• Few Cashewnuts Optional
• 1 Tablespoon Grated ginger
• 3 Green chilies finely chopped
• Few Curry Leaves
• 1 Tablespoon Coriander leaves
• A pinch of Asafoetida

Instructions

• Mash rice lightly while still hot.
• Cool down the rice completely and add yoghurt.
• Mix well until combined. Add milk, salt and stir well.

For Tempering:

• Heat oil in a pan over medium heat. Add mustard seeds, when they begin to splutter, add dry red chillies, urad dal, cashew nuts(optional) and fry until nuts turn golden brown.
• Now, add grated ginger, finely chopped green chillies, few curry leaves and coriander.
• When the curry leaves turn crisp, add asafoetida and turn off the heat.
• Transfer the seasoning to the yoghurt rice and mix.
• Serve Curd Rice/Thayir Sadam along with your favourite pickle.

My Notes:

1. This is a slightly spicier version of curd rice. You can adjust spice levels with dry red chillies, green chillies and ginger to suit your tastebuds.
2. You can use any variety of white rice like basmati rice, ponni rice, Sona masoori rice etc. I’m using sona masoori rice today. You can also use brown rice for this recipe.
3. Use a large bowl to mix everything together so that it will be easy to mash up and stir.
4. Add yogurt only when the rice is completely cooled or the yogurt will look curdled.
5. You can adjust the consistency of the curd rice. If you want a thicker version, you can reduce the yoghurt quantity. I like to have a liquid like consistency.
6. Curd rice can also be prepared without the addition of milk. However, adding just curd to the dish would make the consistency very thick, especially after letting it sit for a while.
7. Also, you may skip milk if using fresh curd and if the curd rice is going to be served within an hour. 
8. You can also make a sweeter version of curd rice with the addition of fruits like grapes and pomegranate arils. 

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Check out HOW TO COOK PLAIN RICE , INDIAN RICE RECIPES and ONE POT MEALS from blog!!

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.