curd rice recipe | South Indian curd rice | dahi chawal | thayir sadam | with 20 amazing images.
Just like khichdi is to Gujarati, rajma chawal is to Punjabi, the curd rice is to South-Indians. 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.
In South India, the Kheer and mithai are served at the start of a meal. It is the Curd Rice that comes at the end, as a flavourful and soothing finish to a traditional spread.
At the same time, South Indian curd rice is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma.
Many people consider South Indian curd rice to be the best dish to carry along to school, work or travel.
To make Curd Rice, South Indian Curd Rice Recipe, Dahi Chawal, combine the cooked rice and 2 tbsp of water in a deep bowl and mash it lightly using a potato masher. Add the curds and salt, mix well and keep aside. Heat the oil in a small broad non-stick pan add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds. Add green chillies and curry leaves. Add the tempering to the prepared curd-rice mixture and mix well. Add the coriander and mix well. Serve the curd rice immediately or refrigerate for 1 hour and serve chilled. If you have leftover rice, its a bingo as this recipe would be made in a jiffy.
Easy to make, this wholesome thayir sadam is made by mixing rice with curds and tempering it with mustard and green chillies. Allow the rice to cool slightly before adding the curds, to avoid the curds from splitting.
Plain dahi chawal can be had accompanied with Lemon Pickle or Mango Pickle. Curd rice is had for lunch by South Indians.
Enjoy curd rice recipe | South Indian curd rice | dahi chawal | thayir sadam | with detailed step by step photos and video below.