Curd Rice | Thayir Sadam

With many names – Curd Rice, Dahi Chawal, Thayir Sadam, Bagala Bathtub, Daddojanam and many others. – it is a quintessential cooling dish which the South Indians swear by. And why shouldn’t they? Nothing comes near being as simple, filling and scrumptious because the Curd Rice recipe, to struggle the new local weather of South India. I’d say not simply down south, Curd Rice has gained reputation in different components of India as effectively through the years. Curd combined with cooked rice and herbs, then tempered with spices – a easy and simple recipe.

What’s Curd Rice

Curd Rice (Yogurt Rice) is often a South Indian dish made from curd (yogurt), cooked rice, herbs and spices. The states the place it’s most popularly consumed are Tamil Nadu, Karnataka, Kerala, Andhra Pradesh and Telangana. Additionally it is fairly widespread in Maharashtrian households.

As a staple preparation, Curd Rice isn’t tempered and principally all South Indian meals finish with this model. Nevertheless, the one with a tempering might be had as a meal or be served in formal gatherings and likewise as prasadam or naivedyam in temples.

The regional delicacies of a selected state could have an affect in the best way it’s ready. Thus, a Curd Rice recipe could have alterations relying on the state you might be in. However the widespread thread that binds all these variations is the usage of base elements, which stays constant in every recipe.

Monikers underneath which the Curd Rice is known in several states are:

• Thayir Sadam or Bagala Bathtub in Tamil Nadu
• Mosaranna in Karnataka
• Thayir Choru in Kerala
• Perugannam or Daddojanam in Telangana and Andhra Pradesh
• Dahi Bhat in Maharashtra

About My Recipe

As I discussed above, a Curd Rice recipe can have many variations. This additionally is dependent upon recipes that particular person households could observe.

As an example, I often make the Thayir Sadam with the recipe that I’ve shared on this publish, which is definitely a household favourite.

Essentially the most fundamental means of getting ready the Curd Rice or Daddojanam is simply by mixing cooked rice, curd and salt. To this easy combination, you possibly can all the time add spices and flavorings based on what your palate needs or likes.

Even in South India, the recipe is kind of related, with a spice tempering added. This makes it extra flavorful and tastier.

Aside from the curd and the rice, the elements that go in my Curd Rice recipe are milk, inexperienced chilies, ginger, curry leaves and coriander leaves.

For the tempering, I fry mustard seeds, husked and break up black gram (urad dal), curry leaves and asafoetida in sesame oil. You may make this in coconut oil too.

I really like the flavour of recent herby coriander and candy pomegranate pearls in my Thayir Sadam. So, I choose so as to add these as a garnish on the finish. When you do that Curd Rice recipe, I’m positive you’ll preserve asking for extra.

Grapes can also be an excellent choice as a garnish on this dish. If you’d like none of those, have it simply plain. Or pair it with fried, sun-dried inexperienced chilies or this pretty Andhra Mango Pickle.

Step-by-Step Information

Methods to make Curd Rice

Cook dinner Rice

1. Rinse ½ cup rice a few instances in water. Use any number of common rice. I used sona masuri rice.

2. Then, add the rice in a 2 liter stovetop stress cooker.

I’ve cooked the rice in a stress cooker, however decide to prepare dinner in a pan on the stovetop or within the On the spot Pot including water as required.

3. Add 1.5 cups water and stir to combine.

4. Strain prepare dinner rice on medium warmth for five to six whistles, 8 to 9 minutes or until the rice grains are cooked and softened effectively.

5. When the stress settles down naturally within the cooker, then solely take away the lid and test the doneness of rice.

The rice needs to be softer than what we prepare dinner every day. Principally the grains ought to have a mushy texture after getting cooked.

6. With a spoon or masher, mash the rice. Shut the cooker and permit the rice to chill down.

7. Take the mashed rice in a mixing bowl or you possibly can even preserve within the cooker if you’d like. Cowl and let the rice grow to be lukewarm or come to room temperature.

Make Curd Rice

8. When the cooked rice involves room temperature and cools fully, add 1 cup recent curd.

9. Subsequent, add ¼ cup milk. The quantity of milk that must be added will rely on the sourness within the curd. Since I used recent curd, I’ve added much less milk.

You may enhance the amount as required or skip including milk altogether.

10. Combine very effectively and break lumps, if any. You may both use a spoon or a vegetable masher to interrupt the lumps.

The consistency needs to be barely unfastened and never thick. If the consistency is thick, then you possibly can add some extra curd or milk.

11. Add the next listed spices and herbs:

• 1 teaspoon finely chopped ginger
• 1 chopped inexperienced chili
• 1 tablespoon chopped coriander leaves
• 1 teaspoon finely chopped curry leaves

As a substitute of including ginger and curry leaves to the rice, you too can fry them within the tempering.

12. Add salt as per style.

13. Combine very effectively. Hold apart. Verify the style and add extra salt if required.

Mood Thayir Sadam

14. Warmth a small pan or tadka pan and add 1 tablespoon sesame oil (gingelly oil) in it. You need to use peanut oil or sunflower oil as an alternative of sesame oil.

15. When the oil is scorching, add ½ teaspoon mustard seeds. Hold warmth to a low.

16. Let the mustard seeds start to crackle.

17. When the mustard seeds crackle, add ½ teaspoon urad dal.

18. Stirring typically, fry the urad dal.

19. Let the urad dal grow to be golden.

20. Then, add 5 to six chopped curry leaves and ⅛ teaspoon asafoetida (roughly 2 pinches of asafoetida). Combine and swap off the warmth.

21. Instantly pour the tempering on the Curd Rice.

22. Combine very effectively, as soon as once more.

23. You may garnish Curd Rice with just a few coriander leaves, pomegranate arils or grapes earlier than serving. You may skip the fruits too.

Serve with a aspect of appalam or pappadums. You may even serve with a South Indian mango pickle or fried mor milagai (inexperienced chilies soaked in curd-salt answer after which solar dried).

If not serving instantly, preserve the Curd Rice or Daddojanam at room temperature for a few hours or refrigerate for just a few hours.

Ayurveda and Curd

Since I learn quite a bit about Ayurveda and have been following it from fairly a while, I’ve identified some vital factors associated to the consumption of this dish/curd based on the Ayurvedic perspective.

Opposite to the favored perception of the cooling nature of curd, Ayurveda mentions it having a scorching nature and heavy to digest.

So, if you happen to too are an ardent follower of this science, these are the factors that you must remember:

• If in case you have an aggravated pitta or kapha dosha, that’s an imbalance within the physique and thoughts, you must keep away from consuming Curd Rice. Buttermilk is an effective choice as an alternative.
• The dish is nice for folks with vata dosha imbalance.
• You need to all the time have recent, well-set curd. Not the one which has turned extraordinarily bitter.
• Use do-it-yourself curd so far as attainable for this Curd Rice recipe or every other curd-based recipe.
• Keep away from heating curd because it destroys the pleasant micro organism current in it.
• You must also not eat curd within the night time because it will increase the mucus.
• In case you are making Thayir Sadam in summers, use buttermilk as an alternative of curd.

Curd Advantages

When you could wish to contemplate the consumption of curd in a sure means based on the Ayurveda lifestyle, additionally it is a confirmed level that curd is a nutrient wealthy and good for the well being.

Right here’s how:

• Curd is wealthy in calcium, proteins, good fat, nutritional vitamins and minerals. Therefore, a superb supply selection for vegetarians. Vegans can have curds made with plant-based elements or meals stuffs.
• The probiotic micro organism in curd are nice in your digestive well being.
• It’s identified to cut back probabilities of constipation, diarrhea and bloating.
• Analysis additionally says that curd is nice in decreasing stress and anxiousness.

Along with this Thayir Sadam recipe, these Curd Recipes will provide you with extra selections. My suggestion is attempting every recipe. All of them are actually worthy.

Professional Suggestions

1. Rice: Make this dish with rice that has been freshly cooked after which cooled. You can too use leftover rice that has been cooked on the identical day. Keep away from utilizing refrigerated and day previous rice.
2. Mixing: Don’t combine the curd with scorching rice. First it’s going to kill the gut-friendly micro organism current within the yogurt and secondly the curd could break up or separate with separation of the whey.
3. Vegan Choices: Veganize the recipe by utilizing a plant based mostly yogurt and milk – coconut, cashew, almond.
4. Curd: I recommend utilizing do-it-yourself curd. It has a very completely different taste as in comparison with the store-bought curd. Additionally, use recent curd. Nevertheless, if the curd is barely bitter, add some extra milk.
5. Proportions: Curd and milk proportion might be adjusted to fit your style. Milk is often added to keep away from the curd from turning bitter in summers. You may skip milk, if you’d like.
6. Extra Add ins: Some grated carrots or beetroot might be added to the Curd Rice combination. Makes the dish extra nutritious. Be aware that the addition of beetroot will impart a pink coloration to the dish.
7. Child-friendly: When making it for youths, alter or skip inexperienced chilies and ginger.
8. Garnish Choices: Cashews, recent pomegranate pearls, grapes and uncooked mango items are some choices. You can too sprinkle some chopped onions or cucumber or grated carrots in your curd rice or daddojanam if you happen to choose.

FAQs

Extra South Indian Rice Varieties!

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This Curd Rice recipe from the archives first printed in July 2016 has been republished and up to date on January 2023.