Coriander Curd Rice
by Tarla Dalal

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coriander curd rice recipe | South Indian coriander curd rice | coriander dahi chawal | with 13 amazing images.

A cold bowl of this coriander curd rice works wonders on hot, humid afternoons. Steamed rice is mashed and mixed with curd into an almost puree like consistency. This is topped with a sizzling mustard seed tempering and a handful of chopped coriander for a healthy, yummy South Indian coriander curd rice treat.

coriander curd rice is a variation to the very popular South Indian dish that is curd rice. Curd rice is also known as thayir saddam, dahi chawal and daddojanam. A very simple dish made using the most basic ingredients, curd and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook.

coriander curd rice is a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma. Many people consider South Indian coriander curd rice to carry along to school, work or travel.

If you have leftover rice, coriander curd rice can be made even quickly! And if you are preparing fresh rice for coriander curd rice make sure the rice has completely cooled down and then add the curds, doing this will prevent curdling of curds. You can add finely chopped green chilies and curry leaves to enhance the taste of your coriander curd rice.

Tips for coriander curd rice recipe. 1. Most commonly short-grained rice is used to make South Indian rice delicacies but, you can make use of any variety of rice. 2. 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. 3. 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. 4. 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.

Learn to make coriander curd rice recipe | South Indian coriander curd rice | coriander dahi chawal | with detailed step by step recipe photos.

Coriander Curd Rice recipe - How to make Coriander Curd Rice

Coriander Curd Rice
3 cups steamed rice (chawal)
1 cup fresh curd (dahi)
1/4 cup chopped coriander (dhania)
salt to taste

For Tempering
1 dry red chillies (pandi) , broken into pieces
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tbsp ghee or oil

Method
For coriander curd rice

To make coriander curd rice, mix together the rice, curds and salt and mash well. You could also blend it slightly in a mixer to make a rough purée.
Heat the ghee in a small katori and add the mustard seeds.
When the seeds crackle, add the urad dal, red chilli and hing.
Add this to the mashed rice curd mixture.
Add salt and coriander and mix well
Serve the coriander curd rice cold.

Nutrient values (Abbrv) per serving

Energy	279 cal
Protein	5.2 g
Carbohydrates	33.1 g
Fiber	1.8 g
Fat	12.8 g
Cholesterol	8 mg
Sodium	13.8 mg

Click here to view calories for Coriander Curd Rice

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!