South Indian Curd rice recipe | Spicy Seasoned Curd Rice Recipe|How to make 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 variants 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:

1. Wash and cook rice with salt and water till soft. Cool it
   
2. Add  curd diluted with a little water  to  the rice.
   
   
   
   
3. Then add the finely chopped carrot, capsicum,green chillies, coriander leaves to  the curd-rice.Mix well. 
   
4. Heat oil in a tempering pan and add mustard seeds followed b y cumin seeds.
   
5. When seeds splutter addred chillies, green chillies, curry leaves, and finely chopped ginger. Then add urad and chana dal. Finally add the asafoetida
6. Switch off flame and pour tempering over the curd rice. Cool for sometime. 
   
7. Serve with pickle or poppadum
   
   

   

Tips:

• Never add curd to warm rice
• Do not use very sour curd 

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