Curd rice is a famous South Indian meal made from cooked rice and yogurt. It is also known as “thayir sadam” in Tamil Nadu and “dahi chawal” in other regions of India. It’s a straightforward and cozy recipe that’s frequently served as a side dish or as a small supper all by itself. This is an elaborate recipe:

Ingredients:

• 1 cup rice (preferably short-grain like sona masuri or any other variety)
• 2 cups water
• 1 cup plain yogurt (curd/dahi)
• 1/4 cup milk (optional, for creaminess)
• Salt, to taste

For Tempering:

• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 2-3 green chilies, slit lengthwise
• 1/2 inch ginger, finely chopped
• 1/4 teaspoon asafoetida (hing)
• Few curry leaves
• 2 tablespoons chopped coriander leaves (optional, for garnish)

Instructions:

1. Cook the rice:
   • Till the water runs clear, rinse the rice under running water.
   • Rinse the rice and place it in a pot or pressure cooker with water. Till the rice is tender and mushy, cook it. Cook on medium heat for three to four whistles if you’re using a pressure cooker.
   • After cooking, gently mash the rice with a potato masher or the back of a spoon to make it somewhat mushy.
2. Prepare the yogurt mixture:
   • Smoothly whisk the yogurt in a large mixing dish. If using milk, add it now and stir thoroughly to get a creamy consistency.
   • Mix in the salt after adding it to the yogurt mixture.
3. Combine rice and yogurt mixture:
   • Add the cooked rice to the bowl with the yogurt mixture after it has cooled slightly.
   • Make sure the yogurt mixture coats the rice evenly by mixing thoroughly. If necessary, adjust the salt.
4. Temper the curd rice:
   • In a small pan over medium heat, preheat the oil or ghee.
   • Sprinkle in the mustard seeds and watch them pop.
   • Add the chana dal and urad dal. Cook until they take on a golden brown hue.
   • Add the curry leaves, chopped ginger, asafoetida, and sliced green chilies. Saute until fragrant, about a few seconds.
5. Mix the tempering with curd rice:
   • After preparing the curd rice, pour the tempering over it and well stir to combine the flavors.
6. Garnish and serve:
   • If preferred, sprinkle chopped coriander leaves over the curd rice.
   • Depending on your desire, you can serve the curd rice warm or cold.

Tips:

• To give the curd rice more crunch and taste, you can add finely chopped veggies like cucumber, carrot, or grated fresh mango.
• To suit your taste, you can add more or less yogurt to the curd rice to change its consistency.
• To keep the rice from being sour, make sure it has cooled down enough before adding the yogurt.
• Curd rice can be eaten by itself or as part of a full meal with pickles or papad.

Enjoy the delicious handmade curd rice!