Curd Rice Recipe ❤️

With many names – Curd Rice, Dahi Chawal, Thayir Sadam, Bagala Shower, Daddojanam and so on – this is a quintessential sound dish which the South Indians depend on. Furthermore, for what reason shouldn’t they? Nothing verges on being as simple, filling and heavenly as the Curd Rice recipe, to battle the warm environment of South India. I’d say not simply down south, Curd Rice has acquired prominence in different pieces of India too throughout the long term. Curd blended in with cooked rice and spices, then, at that point, tempered with flavors – a straightforward and simple recipe.

What is Curd Rice
Curd Rice (Yogurt Rice) is commonly a South Indian dish made of curd (yogurt), cooked rice, spices and flavors. The states where it is most prevalently consumed are Tamil Nadu, Karnataka, Kerala, Andhra Pradesh and Telangana. It is likewise very normal in Maharashtrian families.

As a staple readiness, Curd Rice isn’t tempered and for the most part all South Indian feasts end with this variant. Be that as it may, the one with a treating can be had as a dinner or be served in conventional social events and furthermore as prasadam or naivedyam in sanctuaries.

The most effective method to make Curd Rice
Cook Rice
1. Flush ½ cup rice two or multiple times in water. Utilize any assortment of standard rice. I utilized sona masuri rice.
2. Then, at that point, add the rice in a 2 liter burner pressure cooker.
I have cooked the rice in a strain cooker, however select to cook in a container on the burner or in the Moment Pot adding water as required.

3. Add 1.5 cups water and mix to blend.
4. Pressure cook rice on medium intensity for 5 to 6 whistles, 8 to 9 minutes or till the rice grains are cooked and mellowed well.
5. At the point when the tension settles down normally in the cooker, then, at that point, just eliminate the top and really look at the doneness of rice.
The rice must be gentler than whatever we cook consistently. Fundamentally the grains ought to have a soft surface subsequent to getting cooked.
6. With a spoon or masher, crush the rice. Close the cooker and permit the rice to chill off.
7. Take the squashed rice in a blending bowl or you could in fact keep in the cooker on the off chance that you need. Cover and let the rice become tepid or come to room temperature.
Make Curd Rice
8. At the point when the cooked rice comes to room temperature and cools totally, add 1 cup new curd.

9. Then, add ¼ cup milk. How much milk that should be added will rely upon the harshness in the curd. Since I utilized new curd, I have added less milk.
You can expand the amount as required or skip adding milk through and through.
10. Blend well indeed and break knots, if any. You can either utilize a spoon or a vegetable masher to break the protuberances.
The consistency must be somewhat free and not thick. In the event that the consistency is thick, you can add some more curd or milk.
11. Add the accompanying recorded flavors and spices:
1 teaspoon finely hacked ginger
1 hacked green bean stew
1 tablespoon hacked coriander leaves
1 teaspoon finely hacked curry leaves
Rather than adding ginger and curry passes on to the rice, you can likewise broil them in the treating.
12. Add salt according to taste.
13. Blend well indeed. Keep to the side. Check the taste and add more salt whenever required.

Temper Thayir Sadam
14. Heat a little skillet or tadka container and add 1 tablespoon sesame oil (gingelly oil) in it. You can utilize nut oil or sunflower oil rather than sesame oil.
15. At the point when the oil is hot, add ½ teaspoon mustard seeds. Hold intensity to a low.
16. Let the mustard seeds start to pop.
17. At the point when the mustard seeds pop, add ½ teaspoon urad dal.
18. Mixing frequently, sear the urad dal.
19. Let the urad dal become brilliant.
20. Then, add 5 to 6 hacked curry leaves and ⅛ teaspoon asafoetida (approximately 2 portions of asafoetida). Blend and switch off the intensity.
21. Quickly pour the treating on the Curd Rice.
22. Yet again blend quite well.
23. You can embellish Curd Rice with a couple of coriander leaves, pomegranate arils or grapes prior to serving. You can skirt the organic products as well.

Present with a side of appalam or pappadums. You could in fact present with a South Indian mango pickle or broiled mor milagai (green chilies absorbed curd-salt arrangement and afterward sun dried).

On the off chance that not serving right away, keep the Curd Rice or Daddojanam at room temperature for several hours or refrigerate for a couple of hours.

Fixings
For Cooking Rice
▢½ cup rice – 100 grams, any short grained to medium-grained rice
▢1.5 cups water – for pressure cooking
Different Fixings
▢1 cup Curd (yogurt) – 250 grams
▢¼ cup milk – discretionary
▢1 green stew cleaved or ½ teaspoon
▢1 teaspoon ginger – finely cleaved
▢1 teaspoon curry leaves – finely cleaved or 4 to 5 curry leaves, hacked
▢1 tablespoon coriander leaves (cilantro), hacked
1 teaspoon ginger – finely hacked
▢1 teaspoon curry leaves – finely hacked or 4 to 5 curry leaves, slashed
▢1 tablespoon coriander leaves (cilantro), slashed

For Treating
▢1 tablespoon sesame oil (gingelly oil)
▢½ teaspoon mustard seeds
▢½ teaspoon urad dal (husked and split dark gram dal) – discretionary
▢5 to 6 curry leaves – hacked or kept entirety
▢⅛ teaspoon asafoetida (hing)
For Trimming
▢1 to 2 tablespoons pomegranate arils – discretionary, sweet grapes can likewise be added all things considered
▢1 tablespoon coriander leaves – hacked

Enjoy 😋