Learn how to make authentic Curd Rice, South Indian style by following this easy recipe. Also known as Thayir Sadam or Dahi Bhaat, it's made with yogurt and rice.
It's not just comforting but also packed with flavors. Plus, it can be made in 10 minutes!
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A staple food
Curd Rice is one of the staple foods of South Indian cuisine. I enjoy it in Summers when the sun is scorching hot and I am craving some cool food.
It is a delicious meal made with rice and yogurt. Being a Tamil Brahmin, I have been a fan of curd rice all my life!
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Curd rice is also made in other parts of India and it has various names - Thayir Sadam in Tamil, and Dahi Bhaath in Hindi.
The elderly consume this at least once a day. Some even just have curd rice for dinner. But having said that, it doesn't mean that others cannot consume it.
Trichy memories
During our summer vacations, we would always visit my mom's maternal house in Trichy and stay there for nearly a month. We would look forward to this trip all year.
I would accompany my aunt (mom's younger sister) who was a teacher, to her school. My granny would pack Thayir sadam with homemade mango pickle and roasted papad.
Sitting with her under the shade of a tree, listening to a story as she fed me curd rice is one of the most precious moments that I have shared with my favorite aunt.
Why make this
Indian yogurt rice is one of the most preferred meals to pack for lunch especially during summers. Try our recipe for curd rice for these reasons!
- Quick, easy and simple to make
- Great way to use leftover rice
- Safe to eat for toddlers (with reduced spice) as well as the elderly
- Can easily be made vegan and gluten-free
- Packed with flavors
What are the health benefits
Consuming dahi bhaat regularly, aids in digestion because it contains probiotics, antioxidants, and beneficial fats.
It also helps cool down the body, especially in summers. Ending a meal with a small portion of curd rice every day can work wonders for you.
Ingredients needed
Curd, Dahi, or yogurt - Use homemade plain and unsweetened curd for this recipe. You can also use the Desi Dahi brand that you get at Indian grocery stores.
It should be fresh and not taste sour. You can also use Greek yogurt. Just thin it down a bit by adding little water. Buttermilk can also be used.
Read my notes below to see what to use if you are vegan.
Rice - Any kind of rice will work in this dahi bhaat recipe. Use Sona Masoori, Surti Kolam, Basmati, or even Jasmine rice.
You can either cook rice fresh or use leftover cooked rice in this recipe. In fact, in our homes, we always use leftover rice. If using freshly cooked rice, overcook it a bit.
Milk - Not many are aware that we also add milk to our curd rice. Milk adds flavor, prevents it from turning too sour or tangy, and helps it last longer.
Spices - Green chilies, mustard seeds, urad dal, curry leaves, cilantro, and asafoetida are some other basic ingredients that will add so much flavor to this curd rice recipe.
Here's how to make it
- The first step is to cook rice. You can either cook it fresh or use leftover rice. Add cooked rice to a mixing bowl.
- Add yogurt to the bowl. You may or may not whisk it before adding. Then pour milk into the bowl and add salt.
- Heat oil in a tadka pan, temper mustard seeds, and urad dal and asafoetida. Then add cilantro, green chillies and curry leaves. Fry for 30 seconds and then pour this tadka over the rice.
- Mix it all together. We mix it by hand as that makes a lump-free, homogenous mixture. But if you're not comfortable, use a spoon. Then store it in the fridge till its time to serve.
Serving suggestions
Dahi Bhaat tastes best when served cold or at room temperature. Do not heat or warm it as it can break down the curd, destroy the friendly bacteria and affect the texture.
In a South Indian household, Thayir sadam is usually the last thing we eat at lunch or dinners. It helps with digestion. It's mostly eaten with an Indian pickle.
However, I and KR also eat curd rice as a meal. He also likes to have some fried mor milagai on the side. He swears by this combination. Do try it.
You can also enjoy it with some sambhar, rasam, or dal along with Potato curry. We go for thayir sadam if we have had a heavy meal before or have come home after a vacation.
In fact, curd rice is also a great food for road trips. Pack it in airtight containers and take it with you on the go! Also serve it for lunch, dinner, or brunch.
Thayir sadam is also offered as prasadam in temples and during festivals like Janmashtami. In that case, not leftover but freshly cooked rice is used.
Top tips, recommendations, and suggestions
Since curd rice is often served chilled. You can use chilled yogurt, milk, and rice straight from the fridge. Don't skip the tempering. It adds so much flavor.
Even if you are cooking rice fresh, overcook it a bit and cool it down completely before adding chilled yogurt and milk. If you don't then it will kill the live cultures in the curd.
Use evaporated milk instead of regular milk for a more creamy texture. If you want a quick fix, enjoy it without the tadka. It will taste plain but still delicious enough!
The ratio of milk will depend on how sour the curd is. You can also add milk to adjust the consistency of the curd rice. Skip milk altogether if you want.
Feel free to add more veggies to this Dahi Bhat like grated carrots, ginger, and cucumbers. Some also add pomegranate and other fruits.
How to store it
You can definitely make yogurt rice in advance and store it in the fridge. Before serving, add some more yogurt, milk, or water to loosen it.
The tadka can be added just before serving or you can store it with the tadka done.
Alternates to rice
If you want to experiment, make this curd rice recipe using brown rice, quinoa, or even cauliflower rice. I am yet to try these but I know for sure that it will alter the taste.
How to make it vegan
For those who are vegan, you can definitely make Dahi bhaat dairy-free. Use any unsweetened plain vegan almond milk yogurt and oat or cashew milk.
I have made it using these ingredients and it tastes good. Do not skip the tempering part as it gives it a nice earthy flavor.
Make it in the Instant Pot
You can very well make it in the Instant Pot. Add oil and do the tadka in saute mode. Then add the washed rice and cook it rice or manual mode for 5 minutes.
Release pressure manually, turn off the Instant Pot and let the rice cool down. Then add curd, milk, salt, and cilantro.
Mix it all well together and store it in the fridge till it's needed. You can also do the tadka separately and add it along with the curd in the end.
South Indian rice recipes
If you’ve tried this Curd Rice | Thayir Sadam | Dahi Bhaat Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
Curd Rice Recipe | Thayir Sadam | Dahi Bhaat
Equipment
Ingredients
- 2 cups cooked rice
- 1 cup curd or yogurt
- 1/2 cup milk
- 3 green chillies minced
- 1/4 tsp asafoetida
- 1/4 cup cilantro
- Salt
- 1 tsp oil
- 2 tsp mustard seeds
- 1 tbsp urad dal
Instructions
- The first step is to cook rice. You can either cook it fresh or use leftover rice. Add cooked rice to a mixing bowl.
- Add yogurt to the bowl. You may or may not whisk it before adding. Then pour milk into the bowl and add salt.
- Heat oil in a tadka pan, temper mustard seeds, and urad dal and asafoetida. Then add cilantro, green chillies and curry leaves. Fry for 30 seconds and then pour this tadka over the rice.
- Mix it all together. We mix it by hand as that makes a lump-free, homogenous mixture. But if you're not comfortable, use a spoon. Then store it in the fridge till its time to serve.
- Serve chilled with pickle, and papad.
Notes
Nutrition
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