Curd rice, otherwise called "Thayir Sadam" in Tamil or "Dahi Chawal" in Hindi, is a popular comfort food in South India. It is prepared by mixing rice with curd or yoghurt. This simple dish is light, cooling, and very nutritious. It forms a mainstay in Indian households, especially in the southern regions of India. It is especially loved during the hot weather since it can be refreshing and helps in digestion. To prepare curd rice, cooked and cooled rice is mixed with fresh yoghurt until the rice is creamy and well-coated. A bit of milk is often added to balance the sourness in the yoghurt, especially if the yoghurt is over-fermented. It should be soft, a little loose, almost porridge-like in consistency, to make it easy to eat and digest. A simple tempering of mustard seeds, dried red chillies, green chillies, and curry leaves is prepared in hot oil or ghee to add flavour. Most of the time, some grated ginger is added with urad dal and chana dal to enhance taste and richness. Pour that on the curd rice and take in the aromatic spices. Garnishing could be done with sprinkles of fresh coriander leaves, pomegranate seeds, or grated carrots to add colour and freshness. A pinch of salt balances the flavours, while some people like to add a light seasoning of black pepper or roasted cumin powder for added depth. This curd rice is usually served along with any other traditional meal course in South India or even alone, served with pickles, papads, or any vegetable course. It has the effect of cooling down the body; hence, this dish is soothing during meals, especially during hot climes or after spicy foods. Let's try out the curd rice recipe.

• 1 cup rice
• 2 cup curd
• 1 green chilies
• 1 pinch hing
• Salt
• 1 tsp musterd seeds
• 2 tbspp cooking oil
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tbsp coriander leaves
• 1 spring curry leaves

• First and foremost, prepare the rice. One cup boiled for this purpose is used as the base of the meal.
• Add 2 cups of water for every cup of rice. First, clean the rice in running water until the water runs clear, as excess starch from the rice is washed off. Take the washed rice in a saucepan, add 2 cups of water, and bring to a boil. Once boiled, reduce the heat to low and let it simmer with a lid on the saucepan until the rice becomes soft and mushy. This texture is very important for curd rice, as it helps the yoghurt and seasoning mix well with the grains. Stir occasionally to prevent rice from sticking to the bottom of the pan. Once cooked, allow the rice to cool down to room temperature. This step is crucial to the texture of the curd rice. The rice shouldn't be too mushy.
• While the rice is cooling down, in a 2-cup-measure cup, whisk the curd till it is smooth and silky. Whisking of yoghurt helps with proper consistency, making it easy to mix with the rice. If the yoghurt is too thick, add 2 Tbsp of milk to help dilute the sour taste. This, in turn, would prevent the curd rice from becoming too thick or dry.
• Make the curd a little loose in consistency because the rice will absorb that extra water while mixing.
• Transfer the cooked rice into a big mixing bowl. Add the whisked curd to the rice and gently mix them. Stir well until the rice is well coated with yoghurt, giving a creamy, smooth mix. Add salt according to your taste. Mix well to get an even distribution of the salt.
• It is the tempering that gives this simple, almost yoghurt-rice mix the orientation toward a flavourful meal.
• Heat two tbsp of oil over medium heat in a small pan. Add one tsp of mustard seeds to this hot oil. Allow these to splutter, releasing that peculiar fragrance and flavour into the atmosphere. Be careful, though, because it can burn in an instant.
• When the mustard seeds start to splutter, add one tsp each of the urad dal and chana dal. These dals will greatly contrast texture due to their slight crunch over the soft rice. Keep stirring until it turns golden brown, which generally takes about 1-2 minutes.
• Add one chopped green chilli to the pan. This green chilli adds a little heat to counteract the creaminess of the yoghurt. Soften green chilli by saut ing it for about one minute.
• Add a sprig of fresh curry leaves and a pinch of asafoetida or hing in the pan. Curry leaves have this peculiar aromatic, earthy flavour that infuses very well in this dish. Conversely, Asafoetida has a mild, pungent aroma that adds to the dish's overall flavour. Stir these two for a few seconds until the curry leaves start to crisp up. Remove the pan from the heat.
• Spread the tempering mixture over the curd rice prepared above. Mix well, but gently, so that it is well-spread. The contrast of this hot tempering over cool curd rice improves the textures and tastes.
• Finally, sprinkle fresh coriander leaves over the curd rice so the dish bursts in colour and freshness. Also, pomegranate seeds or grated carrots could be added for that crunchiness and a hint of sweetness. Curd rice is best enjoyed chilled and sometimes even at room temperature.
• Combine it with spicy pickles, papadum, or fried chillies- a complete meal that gives satisfaction.
• If you liked this recipe, don't forget to share it with your friends and family.
• If you liked this recipe of Curd rice, don't forget to share it with your friends and family.