Easy Curd Rice Recipe: 3 Tips for Making Curd Rice

Curd rice is a traditional South Indian–style porridge that combines cooked rice with plain yogurt, known in India as curd or dahi. Yogurt rice has many regional names, including “thayir sadam” in Tamil Nadu and “daddojanam” in Andhra Pradesh.

Additional optional ingredients include grated carrots, fresh pomegranate seeds, chopped mango, minced fresh hot green chilies, or chopped cashews. On special occasions, cooks finish curd rice with tempered spices like jeera (cumin seeds), curry leaves, dried red chilies, fresh green chilies, and hing (asafoetida).

Curd rice is a simple and nutritious comfort food thanks to the probiotic benefits of yogurt. Yogurt also contains protein, calcium, vitamin A, and vitamin C, and when mixed with carbohydrates like rice (or other grains), it becomes a filling and complete meal.

Cook the rice as you normally would, either in a pressure cooker, rice cooker, or on the stovetop. Then, follow these tips to make authentic curd rice at home:

1. 1. Temper the spices. The tadka, or whole spices tempered in hot oil or ghee, is integral to Indian cuisine. This process “blooms” the fullest expression of the spices’ flavor and infuses the oil for more even dispersal of flavor throughout the final dish.
2. 2. Lightly mash for a more uniform, creamy texture. Unlike a biryani, which emphasizes individual grains, curd rice has a loose consistency like porridge. To achieve this, smash the whole cooked grains into a rough paste immediately after cooking. For best results, use moist, freshly cooked rice rather than dry leftover rice. To prevent curdling, wait until the rice has cooled slightly before adding the yogurt.
3. 3. Make the dish vegan. It’s easy to make curd rice vegan by substituting cow’s milk yogurt with unsweetened cashew yogurt, coconut yogurt, or almond yogurt.

Everyone enjoys curd rice a little differently. Here’s how to accent your bowl:

1. 1. Serve with achaar (pickles) and crispy flatbreads. Contrast the mild creaminess of curd rice with bright, punchy pickles and assorted chutneys and crispy, cracker-style flatbreads for dipping. Learn how to make papadum and achaar.
2. 2. Serve with seasonal garnishes. The garnishes for curd rice change depending on the occasion and the weather. In cooler weather, tempered spices add bold flavor and heat, while in warmer weather, raw chopped vegetables like onion and cucumber encourage the body to cool down.
   
3. 3. Serve at the end of a meal. Curd rice is traditionally the final bite in many South Indian households. The cooling yogurt can help counteract the spice and heat from other dishes.