Curd Rice

Curd rice is revered in various avatars, much like lord Vishnu. It is fondly known as thayir soru, thachchu mammam, moru saadham, dhadhyonnam, dahi baath, dahi chawal, bagalabath and more.

 A traditional dish with simple ingredients, bland taste, but cherished like a king’s meal. Often considered the M.S. Dhoni of eating order due to its capacity to arrive late and finish in style, curd rice is a South Indian treasure.

The dish has many superpowers. For instance, the best thayir saadham is the one made from yesterday’s leftover rice. It has medicinal properties: it is a patent-pending sedative.

Apparently, no South-Indian meal, however hearty it is, is ever complete without this soul food. The curd in the rice helps absorb, sooth & balance out the spicy effect of the other south Indian mealtime delicacies. Depending on how hungry you are, the Curd Rice can easily become a full meal or the last part of a bigger meal.

In South India, Curd Rice features in every occasion both happy and sad – marriages, child birth & funerals.

Why is it about Curd Rice that makes it so popular in South India?

The reasons are of course quite simple – like the Eastern part of India, rice is the staple crop in South India. Therefore it forms an essential part of all their meals in some form or the other – Idli, Dosas for Breakfast, Rice with Sambar, Rasam or Curd for Lunch, Appams with stew for dinner.

Curd is also popular in this region for two reasons – it aids digestion and beats the summer heat. While in North India, people directly eat curd or as an accompaniment with Daal Chawal, Paratha or Roti, people down South have curd always with rice or sometimes with vermicelli or idli. Apart from acting as a coolant like cucumbers, curd when mixed with rice, make a wholesome meal that quickly fills the stomach without making us feel heavy. Thereby in some ways, curd counters the drowsiness caused by rice.

The sumptuous Curd Rice has thus popularly become the ultimate comfort food for summer. It is one of the most simple dishes to make that needs zero preparation and can be easily made with ingredients readily available at home like leftover rice, curd and some spices for tempering. This simple dish can be had as it is or accompanied by the simple mavadu pickle (mango pickle) or lemon pickle.

Recipe...

Rice – 2 cups (I used Jasmine rice)

Yogurt (Curd) – 2 cups

Oil – 1 tsp

Milk – 1/4 cup

Green Chilies – 2 (Finely chopped or slit)

Chana Dal – 1/2 tbsp

Urad Dal – 1 tbsp

Mustard Seeds – 2 tbsp

Curry Leaves – 2 springs

Dry Red Chillies – 3

Finely chopped Cilantro – 1 spring

Finely chopped Ginger – 1 tbsp

Salt to taste

Asafoetida – A pinch

Preparation

Boil the rice with salt and cool it.

Add Chopped green chilli, ginger, coriander leaves, salt to taste and a dash of sugar and keep it aside.

Heat the pan with oil and put mustard seeds to splutter, then add Asafoetida, Chana dal, Urad dal, dry red chillies & curry leaves.

Add Curd and mix well. Keep stirring in low flame for a minute so that the Curd doesn’t curdle.

Now mix seasoned ingredients to the mixed curd rice.

Alternatively , you can mix the curd in the Rice mixture above & temper it with the spices later

Garnish with a handful of Cilantro

Note

Use fresh curd.

Tip

Use Pomegranate seeds, grated carrots or cucumber cubes for added flavour & texture.