Curd Rice with South Indian Tempering
Curd rice, or thayir sadam, is soft-cooked rice mixed with curd and finished with a South Indian tempering of mustard seeds, urad dal, chana dal, curry leaves and chillies. The details that matter are simple: the rice should be softer than plain steamed rice, it should cool a little before the curd goes in so the curd does not split or turn too sour, and a small amount of milk keeps the texture creamy if the dish will sit for a while before eating. The garnish is kept simple — just the tempering and fresh coriander — so the rice stays plain and cooling. Curd rice works as the last course of a meal, as a lunch-box dish, or as a light meal on its own with pickle. Serve at room temperature or slightly chilled, and stir before serving because it firms up as it stands.
Curd Rice, South Indian Rice Recipe by Tarla Dalal
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Ingredients
15 itemsStep-by-Step Instructions
8 steps-
1
Step 1
Add the rinsed rice and 600 ml water to a pressure cooker. Cook for 3 to 4 whistles on medium heat until the rice is very soft. Let the pressure release naturally.
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2
Step 2
Transfer the rice to a wide bowl and mash it lightly with the back of a spoon while it is still warm. Leave it for 10 minutes to cool slightly — it should be warm, not hot.
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3
Step 3
Add the whisked curd, milk and salt to the rice. Mix well until creamy and even. The mixture should be loose; it will thicken as it stands.
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4
Step 4
For the tempering, heat the oil in a small pan on medium heat. Add the mustard seeds and let them crackle.
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5
Step 5
Add the urad dal and chana dal and fry for about 1 minute until light golden.
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6
Step 6
Add the asafoetida, grated ginger, green chillies, dried red chilli and curry leaves. Fry for a few seconds, taking care that the curry leaves crisp without burning.
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7
Step 7
Pour the tempering over the curd rice and stir it through.
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8
Step 8
Garnish with coriander leaves. Rest for 10 minutes, stir once more, and serve at room temperature or slightly chilled.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
Nutrition Facts
Estimated per serving (4)
* Nutritional values are approximate and intended for informational purposes only. Actual values may vary based on ingredient brands and portion sizes.
