Curd Rice For Quick Meal

curd rice
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Curd rice is a south Indian recipe that does not require a lot of effort or ingredients. The main ingredient is precooked rice and curd. Curd rice is known by various names in India like thayir Saddam and daddojanam. 

The curd rice recipe is a quick recipe and curd rice is a complete meal itself. It is usually cooked during summers as curd is said to reduce body heat. It can be cooked alongside curry and roti. Follow the following steps to make delicious dahi chawal.

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Curd rice contains 299 kcal

  • Carbohydrates: 44 g
  • Protein: 8 g
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Cholesterol: 14 mg
  • Sodium: 396 mg
  • Potassium: 236 mg
  • Fiber: 1 g
  • Sugar: 6 g
  • Vitamin C: 41.8 mg
  • Calcium: 173 mg
  • Iron: 0.6 mg
Prepare time:15min
Cook: 10 min
Ready in: 25 min


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For curd rice

  • 1 cup rice 200 grams
  • 3 cups of water 
  • ½  teaspoon salt 
  • 1.5-2 cups plain yogurt whisked
  • 1/2 cup milk 
  • ⅓  cup grated carrots 
  • 1-2 tablespoons chopped cilantro
  • 1-2 green chili finely chopped

To temper

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  • 1.5 tablespoons oil 
  • 1 teaspoon mustard seeds
  • urad dal – 1 teaspoon
  • 1 teaspoon finely chopped ginger
  • 8-10 curry leaves
  • 2 dried red chilies
  • pomegranate, for serving (optional)


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  1. Rinse rice thoroughly and then place it in a pressure cooker with 3 cups of water and salt. Pressure cook the rice until very soft or till 2 to 3 whistles on high heat then lower the heat and cook for about 2 to 3 minutes more.
  2. Once the rice is cooked, mash it a little using a masher. 
  3. Transfer rice to a large bowl and let it cool down completely.
  4. Once the rice has cooled completely, add in the whisked yogurt and milk and combine well.
  5. Now, add in the grated carrot, chopped cilantro, and green chili and mix really well.

Now for the tempering/tadka

  1. Heat oil in a small pan on low to medium heat.
  2. Once the oil is hot, add the mustard seeds and let them stutter.
  3. Now, add the urad dal and cook until it starts changing color. 
  4. Then, add the ginger, curry leaves, and dried red chilies. 
  5. Cook until the curry leaves becomes crispy.
  6. Pour the tadka into the bowl of curd rice and mix.
  7. Cover and refrigerate the curd rice for a few hours until chilled. 

Then top with pomegranate (optional) and serve with achar and papadum.