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curd rice
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4.50 from 4 votes

Curd rice recipe

Curd rice is a great way to cool your tummy when its hot.Also great way to re-use left over rice.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: curd rice, daddojanam, south indian style curd rice, thayir sadam
Servings: 4

Ingredients

  • 1 cup cooked rice
  • 1 cup yogurt curd +buttermilk/water
  • ½ cup pomegranate seeds
  • ¼ cup cashews
  • ¼ cup raisins
  • Salt as per taste

Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • Pinch of heeng or asafoetida avoid if gluten-free
  • 1 tablespoon channa dal
  • 1 tablespoon urad dal
  • 1 sprig curry leaves
  • 2 green chillies not used during temple naivedyam. Pepper is used
  • 2 dried red chillies

Instructions

  • Cook rice with 1:1.5 cup water ratio.Keep it aside to cool.
  • Add yogurt with some water/boiled milk along with salt.
  • Add pomegranate seeds.
  • In a pan heat oil,add mustard and cumin seeds. Let it splutter
  • Add curry leaves,lentils chillies and pinch of asafoetida.
  • Add cashews and mix well.
  • Add red chilli powder/pepper powder.
  • Remove from flame and add raisins. Raisins tend to bloat and burst so be careful.
  • Mix tempering with yogurt rice.
  • Refrigerate until cool and serve for lunch/dinner.