South Indian Curd rice| Thayir sadam
South Indian Curd rice recipe | Spicy Seasoned Curd Rice Recipe | How to make curd rice | Thayir sadam
Prep time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: 4
Curd Rice or Thayir Sadam is a recipe from South Indian Cuisine. Some variations of curd rice enjoyed in North are Dahi Bhaat or Karnbo. This is Go-For coolant recipe in the summers. It is very simple and easy to make. This flavorful rice is great when you want to take a break from the heavy foods and you are in mood for a light meal. Here we have given a slight twist to the curd rice .. We have added finely cut capsicum and carrot just to make it more wholesome. It is best eaten with papad or pickle This dish is better served cold.
So try out and enjoy this Curd Rice with your family and friends.
Video Recipe Link:
Ingredients:
- 1/2 cup rice
- 1 cup water
- 1 cup fresh curd diluted with a little water
- salt to taste
TO BE MIXED WITH COOKED RICE:
- 1 green chilli finely chopped
- 1/4 cup chopped carrot
- 1/4 cup chopped capsicum
- a few sprigs of chopped coriander leaves
FOR TEMPERING:
- 2-3 dry red chillies
- 1-2 slit green chillies
- 7-8 curry leaves
- 1 teaspoon urad dal (split black gram)
- 1tsp channa dal (gram dal)
- a pinch of hing (asafoetida )
- 2 teaspoon oil
- 1 teaspoon rai(mustard seeds)
- 1/2 tsp teaspoon ginger finely chopped
Method:
- Wash and cook rice with salt and water till soft. Cool it
- Add curd diluted with a little water to the rice.
- Then add the finely chopped carrot, capsicum,green chillies, coriander leaves to the curd-rice.Mix well.
- Heat oil in a tempering pan and add mustard seeds followed b y cumin seeds.
- When seeds splutter addred chillies, green chillies, curry leaves, and finely chopped ginger. Then add urad and chana dal. Finally add the asafoetida
- Switch off flame and pour tempering over the curd rice. Cool for sometime.
- Serve with pickle or poppadum
Tips:
- Never add curd to warm rice
- Do not use very sour curd
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