Curd Rice | Thayir Sadam

Curd rice is a South Indian dish that is served in breakfast and also as a part of the meal. Cooked rice mixed with curd and tempered with spices is how you prepare it. This is also known as “Yogurt Rice” or Thayir Saadam in Tamil, Daddojanam in Telugu & Mosaranna in Kannada.

This is a one-pot meal that is so comforting and light for the stomach. Learn how to make this authentic curd rice at home with step by step instructions. If you like more South Indian recipes you can check ragi idli, ragi dosa, rava upma.

Curd rice or Yogurt rice is staple food in South India. Every household prepares it almost everyday which is served in breakfast or in lunch/dinner.

It is light on the stomach and keeps the body cool. It makes a filling, healthy, and nutritious meal for toddlers, adults & great baby food..

Curd Rice=Yogurt Rice

Curd Rice is a popular staple food from South India, where soft cooked rice is mixed with curd and seasoned with spices like mustard seeds, red chilies, dals (lentil), and curry leaves. It is often served with pickle & papadum.

You can make it with homemade curd or with greek yogurt. Since greek yogurt is very thick so the additional quantity of water is required to make it thin. Yogurt rice is one-pot mean & one of the BEST comfort meals I will say.

Use leftover rice or make fresh rice, the process of making curd rice is the same. You can cook rice in a rice cooker, on the stovetop, or make it in an instant pot.

Yogurt rice gets ready in under 30 minutes and makes a perfect dish to make on weeknights or weekend brunch. If pre-cooked rice is available then you can whip up this curd rice in just 10 minutes.

Ingredients & Substitutions

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

For rice

• Rice– I am using long grain basmati rice to make it. Brown rice, quinoa, oats, Sona masoori, or any variety of rice can be used to make thayir sadam.
• Water– In curd rice, rice is usually mashed. Either add extra water and cook longer or cook in a regular way and mash with a fork. It depends if you want the rice to be mashed or as is.
• Curd– Homemade curd is preferred to make it. It has the perfect consistency of water content required to make thayir sadam. Greek yogurt is another option to use in place of curd. Since yogurt is very thick, we need an extra amount of water to thin down further. I prefer to make with greek yogurt as it helps me complete my daily protein intake.
• Milk– At some places, milk is added to thin down the consistency. However, it is completely optional. There is no milk added in this recipe.

For Tadka

This is normal South Indian style tempering ingredients which are commonly used in Indian kitchen.

• Dry red chili
• Mustard seeds
• Chana dal
• Urad dal
• Grated ginger
• Curry leaves
• Asafoetida
• Ghee

Toppings

It is a soft cook recipe, adding something crunchy not only adds flavors but also gives a little crunch. Feel free to add pomegranate, cucumber, carrot, cashews, almonds, peanuts, onion, grapes, and raisins.

How to make the BEST curd rice

It is simply to mix cooked rice, yogurt, and then tempered with spices. Let see how curd rice is made step by step at home.

• First of all, clean and wash the rice. Add 3 cups of water with 1 cup of rice and pressure cook it for 2 whistles. Let the pressures release on its own.
• Soak chana dal & urad dal for 10 min. Soaking helps to get the soft crunch, else adding lentils as is makes them super crunchy while cooking in oil.
• Transfer the rice in a bowl and let it cool down completely. NOTE– here you can mash them with a fork as you prefer. Since rice is cooked with extra water it is already soft enough to break on its own.
• Once the rice is at room temperature add yogurt, water, salt & grated carrot.
• Mix nicely and adjust salt as per taste. NOTE– add yogurt only after the rice is completely cool down, yogurt curdles if added in hot rice.
• Prepare for tempering. Heat a pan and add ghee. To this add mustard seed and curry leaves. Stir for few seconds.
• Once it starts crackling add dry red chili, soaked chana dal, and urad dal. Fry till dal changes color to golden.
• Now add grated ginger and asafoetida. Mix it and switch off the flame.
• Add this tempering in the mixture and mix well.
• You can add green chilies, and green coriander as well. I did not add in the recipe. Mix well.
• Keep it in the fridge for 30 min or 1 hour. While resting all flavors come together and make it more delicious. It tastes great while serving chilled.
• Garnish with grated carrot, roasted cashew, raisins, or grapes. Serve with achar & papadum.

Instant Pot Curd Rice

Can you make curd rice in instant pot or do you need instant pot to make curd rice

To make curd rice, the basic you need is cooked rice or leftover rice. So it does not matter if rice is cooked in an instant pot or on a stovetop or in a rice cooker.

Having said that you can make curd rice in instant pot easily, here are the instructions on how to prepare instant pot curd rice.

• Wash and clean the rice nicely. Drain and keep it ready.
• Switch on the IP and set the SAUTE MODE on. Once it shows HOT add ghee.
• Add mustard seeds, dry red chili, curry leaves & lentils. Let the mustard seeds crackle.
• To this add grated ginger, & asafoetida. Cook for 30 seconds.
• Finally, add rice & water. CANCEL the SAUTE mode, set the PRESSURE COOK mode, and set the time for 5 minutes.
• Once the timer beeps, let the pressure release naturally and transfer the inner pot at the kitchen counter. Let is cool down completely.
• Now add greek yogurt with water, grated carrot & adjust salt as per taste. Mix well and mash rice as required.
• Keep it in the refrigerator to chill down. Garnish with grapes, grated carrot, and serve along with papadum & achar.
• Instant pot curd rice is ready to enjoy.

Serving & Topping suggestions

Curd rice (yogurt rice) tastes better when chilled. Serve it a deep plate along with pickle & papadum as sides. Garnish it with some grated carrots, grapes, or raisins.

Other Toppings Ideas

• Grated carrot
• Grated cucumber
• Roasted cashew
• Raisins
• Grapes

Storing suggestions

Yogurt rice or curd rice can be stored in the fridge for 4-5 days easily. Keep it at the kitchen top for an hour Before consuming. If it looks thick then add little water with some yogurt. Mix, adjust salt and serve.

Freezing is not an option as whey gets separated from yogurt and rice does not taste as good as before.

Tips & FAQ’s

1. You can make curd rice with homemade curd and greek yogurt. Both taste great with tempering.
2. Adding milk is completely optional. Though it adds taste and flavors I prefer not to add.
3. Make sure rice is completely cool down before adding curd or yogurt. Yogurt tends to curdle if added in hot rice.
4. If yogurt or curd is sour then add 1/4 cup of milk to dilute the sour taste.
5. Grated carrot, grapes, and sliced cucumber along with pickles, is my way of consuming this delicious rice recipe. Pomegranate, raisins, papadum are other additions to make it extra tasty.

You may also like other South Indian recipes

• Instant ragi idli
• Ragi rava dosa
• Rava upma
• Ven Pongal
• Chana dal vada

many more breakfast recipes under “Breakfast” category.

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