Curd Rice is one of the most loved and staple food of south India. This is often served at the end of the meal. Curd rice or yogurt rice is filling and body cooling recipe. Curd rice is mixture of thick creamy curd, salt and cooked rice.
What is curd rice?
Curd rice is a thick and creamy mixture of curd and cooked rice. Curd is unsweetened Indian probiotic yogurt. A normal south Indian thali always comprise of curd or curd rice.
Curd rice is eaten at the end of the meal as it helps in digestion and controls acidity.
Different Varieties of Curd Rice
In south India, you find many different varieties of curd rice recipes. These different varieties of curd rice are also called by different names. Like we call, curd rice as dahi khana or dahi ka khana at home. Likewise, curd rice is also called as
Thayir Sadam – Tamil Nadu
Tayire Chōre – Kerala
Perugannam | Daddojanam – Andhra & Telangana
Mosaranna – Karnataka
Apart from this, curd rice is also called as yogurt rice or dahi chawal or dahi bhat (Maharashtra).
What can we eat with curd rice?
The choices are unlimited. You can serve curd rice with,
- Diced ripe mango pieces
- Mango pickle (peruguannam and avakaya is a heavenly combination)
- Gummadi vadiyalu (sundried pumpkin fryums)
- Sun dried curd chili (challa mirapakaya | dahi ki mirchi)
- Gooseberry pickle
- Red chili pickle
- Lemon or Lime pickle
Apart from this, you can even try these,
A big spoon of rasam or sambar mixed with curd rice, tastes delectable.
Any sweet like gulab jamun, jalebi, jhangri, etc. will taste simply yum with curd rice.
Fruits like pomegranate, grapes, banana, apple, pineapple, etc; will go perfectly well with curd rice.
Sliced onion and grated carrot are also added to flavour the curd rice.
Potato fry or okra fry or cluster beans stir-fry tastes delicious with curd rice.
Is curd rice good for health?
After a hot and spicy meal, few morsels of cool and comforting curd rice is good for stomach. The probiotic bacteria present in the superfood curd keeps your gut strong and healthy.
Curd rice is good source of protein, helps in digestion, improves immunity, soothes the gut, etc. You can easily make thick and creamy curd at home by following my simple tips and tricks mentioned in the post homemade curd.
Curd Rice with Mango
Summer is merrier for two reasons. It brings annual vacation and the best fruit of the year mango. King of fruits, mango is one of the most loved seasonal fruit.
When in season, we relish this seasonal bounty to full. From breakfast to lunch, snack and dinner, we prefer to have mango in one form or other.
Be it in breakfast or brunch or lunch, curd rice with diced sweet mango is always been my family favorite meal. The combination of sweet mango pieces with creamy and savory curd rice is heavenly. Do give this combo a try!
Cool and refreshing curd rice topped with chilled mango pieces is a perfect match on a hot summer day. My mom peels the mangoes and refrigerates them and whenever we like to eat, or anyone comes home she simply cut them into cubes and serve.
Varieties of Mangoes
There are many different varieties of mangoes. The common and most widely consumed are Alphonso, Banganapalli, Imam Pasand (Himayat) Bangalora, Cherukurasam, Kesar, Rajapuri, Vanraj, etc.. More on this can be read here.
Being from Guntur, I always get fair share of mangoes to relish during the season. We (me and my hubby) make it a point to pay a visit during summer(s) to Guntur and buy drool worthy mangoes. We buy two-three cartons of different varieties of mangoes to distribute among the friends and neighbors.
My way of indulging these nature’s rich goodies is by simply peeling the outer skin using a peeler and then cutting down into cubes.
NOTE: When you buy mangoes, soak them in water for 2-3 hours and wipe them dry before peeling or refrigerating. By soaking the mangoes in water, the greasy outer layer gets cleaned.
Do you know,
Curd rice is one of the most carried travel food in south India.
Many south Indians, still carry curd rice along with pulihora (tamarind rice) on long distance travel by train or bus or by road.
This is also one of the most loved school and office lunch box recipe.
For Cooking Rice
- ½ cup Rice
- 2 cups Water
- 1 cup Curd
- Salt, to taste
- 2 tbsp. Milk, optional
- 1 tbsp. sugar, optional
- Mango Pieces
How to Cook Rice
Cooking Rice on Stovetop
- .Thoroughly wash rice and add to water to it. Stir gently.
- Cover with a lid and cook on low flame.
- Cook till water is completely absorbed and rice is cooked.
- Spread on a plate and leave this to cool completely.
Cooking Rice in Pressure Cooker
- Add washed rice and water to pressure cooker and pressure cook for 3-4 whistles.
- Wait till pressure settles and remove the rice on a plate.
- Spread evenly and leave to cool.
Cooking Rice in Microwave
- Wash the rice and add it to microwave safe bowl. Add water.
- Stir gently and microwave for 15 minutes or by choosing the cook rice option (available in IFB microwave).
- Check in between, till rice is completely cooked.
- Spread on a plate and leave it to cool.
Cooking Rice by Draining Water
- In this method, the ratio of rice and water will change. I generally cook rice in open pot by draining the water method only.
- For ½ cup of rice, I use 3 cups of water. Add washed rice to a pot and pour in water. Stir and cover with lid.
- Let this cook on medium heat till rice is cooked completely. Carefully drain the rice and put it back on the stove. Using a spoon gently even the rice.
- Cover with lid and cook on low flame for 2 minutes. Turn off the flame and after 10 minutes, remove it and spread on a plate. Leave it to cool before mixing it with curd.
How to make Curd Rice
- In a bowl add rice and mash till smooth. Keep aside.
- Take curd in bowl and whisk until lump-free. To this add salt, sugar and milk. Whisk again.
- Now add mashed rice to this and combine well. Add water to adjust consistency.
- Serve cool.
Serving Curd Rice with Diced Sweet Mango
- Peel and cut the mango into cubes.
- Add these cubes to curd rice and serve cool.
The ratio of rice and water changes depending on the type of rice you are using. The above-mentioned ratio is for Andhra Sona Masuri Rice. Adjust accordingly.
Storing Curd Rice:
You can store curd rice in a clean and dry airtight bowl in refrigerator. Stays fresh for 2 days.
Upon refrigerating, curd rice will turn thick. You can add water or milk or some more curd to loosen up the curd rice.
Amount Per Serving: Calories: 92Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 174mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 3g
As white is my favorite color, this curd rice with diced mango is going to participate in FIC:Favourite, where Curry Leaf of Experiments, Emotions, Experiences With Food is calling our favourite color for the event Food In Colors started by Sunshinemom of TongueTicklers. This curd rice with diced sweet mango is also going to participate in Monthly Mingle #33 – Ravishing Rice Recipes hosted by Nags of Edible Garden. Monthly Mingle is brainchild of Meeta of What’s For Lunch Honey?