Coriander Curd Rice recipe with step by step photos
South-Indian rice-
Curd rice or popularly known as thayir sadam, daddojanam or bagala bath is a famous South-Indian rice preparation. It is very easy to make and requires a handful of ingredients. Curd rice is healthy and has a cooling effect. It is ideal to eat during summers or when you are sick. Apart from that, you can make other South-Indian rice recipes like :
For cooking the rice for curd coriander rice-
For making the coriander curd rice, we will first cook the rice. For that, wash around ¾ cup of rice and soak with enough water for half an hour. Most commonly short-grained rice is used to make South Indian rice delicacies but, you can make use of any variety of rice.
-
After half an hour, drain the rice using a strainer.
-
Boil 4 cups of water in a deep pan. Alternatively, you can even pressure cook the rice.
-
Add salt to taste.
-
Add the soaked and drained rice.
-
Mix well and cook on a medium flame for 10 to 12 minutes or till the rice is completely cooked (very soft and mushy in texture) and drain with the help of a strainer.
How to make coriander curd rice-
To prepare coriander curd rice recipe | South Indian coriander curd rice | coriander dahi chawal | in a deep bowl take the rice.
-
Add curd. If your curd is very thick with less whey, add milk for adjusting the consistency and giving a unique flavor to the curd rice. You can adjust the quantity depending on the taste and consistency you prefer. We have made use of homemade fresh curd. Learn
-
Add a very little salt. Some people even add butter to their curd rice for that extra creaminess.
-
Mix well and mash the curd rice with the back of a spoon or using your hand. You could also blend it slightly in a mixer to make a rough purée. Additionally, grated carrots, chopped onion can also be added to coriander curd rice. You can make this curd rice in advance and refrigerate it. Before serving, just put the fresh tadka and coriander curd rice is ready to serve.
-
For tempering the South-Indian curd rice, heat the ghee in a small katori.
-
Once the ghee is hot, add the mustard seeds.
-
When the seeds crackle, add the urad dal.
-
Add red chilli. Remove the stem and break them into pieces before adding.
-
Add hing. You may also use chana dal, cumin seeds, curry leaves, finely chopped chillies and ginger in the tempering.
-
Add this tempering to the mashed rice curd mixture.
-
Add coriander. For a crunchy mouthfeel, you can garnish coriander curd rice with roasted cashews or peanuts, pomegranate kernels or grapes too.
-
Mix well and our coriander curd rice is ready.
-
Serve coriander curd rice recipe | South Indian coriander curd rice | coriander dahi chawal | cold with a side of pickle and papadum!
-
Our website has a huge collection of authentic South Indian recipes, glance through it to explore more recipes from different regions of South.