Curd Rice Recipe
How to make curd rice (yogurt rice)
How to make curd rice (yogurt rice)
- salt as needed
- 1 sprig curry leaves
- â½ tsp cumin or jeera
- â½ tsp mustard
- â½ cup rice ((â¼ cup white rice â¼ cup brown rice o
- 1 cup thick curd or yogurt ((adjust as needed))
- â¼ cup milk ((optional))
- 2 tbsp. grated carrot
- 2 bottle gourd
- 1 tsp. finely chopped coriander leaves
- pinch hing or asafoetida
- â½ tsp minced or crushed ginger
- 1 slit green or red chili
- â¾ to 1 tsp urad dal or minapa pappu ((optional))
- â¾ to 1 tsp chana dal ((optional))
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 77.516 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
Thayir sadam
- Ingredients: salt as needed, 1 sprig curry leaves, ½ tsp cumin or jeera, ½ tsp mustard, ½ cup rice (¼ cup white rice ¼ cup brown rice or), 1 cup thick curd or yogurt (adjust as needed), ¼ cup milk (optional), 2 tbsp. grated carrot, 2 bottle gourd, 1 tsp. finely chopped coriander leaves, pinch hing or asafoetida, ½ tsp minced or crushed ginger, 1 slit green or red chili, ¾ to 1 tsp urad dal or minapa pappu (optional), ¾ to 1 tsp chana dal (optional)
- Cook the rice according to package directions.
- While the rice is cooking, prepare the tempering. Heat oil in a small pan. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and green chilies. Saute for a few seconds.
- Add grated carrot and bottle gourd, saute until slightly softened.
- Add asafoetida (hing), ginger, and optional dals (urad and chana dal). Saute for a minute.
- In a large bowl, combine the cooked rice and yogurt. Mix well.
- Add the prepared tempering to the rice and yogurt mixture. Mix gently.
- Add salt to taste and mix again.
- Garnish with chopped coriander leaves.
- Serve warm or at room temperature.
