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curd rice
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5 from 1 vote

Curd Rice

Curd rice is a very popular rice preparation from Southern India. Cooked rice is added in beaten yogurt with few vegetables and then tempered with white lentil/urad daal,asafoetida,curry leaves,mustard and cashew.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch box Recipe, Main Course, Rice preparation
Cuisine: South Indian Cuisine
Keyword: curd rice, thayir sadam
Servings: 5
Author: Anjana Chaturvedi


  • 3 cup Cooked rice
  • 1.5 cup Yogurt/Dahi
  • 3/4 cup Milk or Water
  • 1 cup Cucumber chopped/ Kheera
  • 1/3 cup Carrot grated/ Gajar optional
  • 3 Green chili/ Hari Mirch
  • 1.5 tbsp Ginger/ Adrak finely chopped
  • 1/4 cup Fresh coriander/ Hara Dhaniya
  • 5 tbsp Pomegrante pearls/ Anar ke dane
  • Salt

tempering/ tadka

  • 2.5 tsp Cooking oil
  • 1 tsp Mustard seeds/ Rai
  • 1/2 tsp White Lentil/ Urad daal
  • 2 Dried Red Chili
  • 2 tbsp Cashew pieces/ Kaju Tukda
  • 10 Curry leaves/ Kadi patta
  • pinch Asafoetida optional


  • Cook rice in enough water till soft.Now let it cool down completely.
  • Take a bowl and curd and whisk it well. add some cold milk or water to adjust the consistency ,you may need approx 1/2 cup milk or water.
  • Now add salt ,cucumber,carrot ,some pomegranate pearls , fresh coriander ,green chilies and ginger and mix well.
  • Now add the cooked rice in the yogurt mix and stir it well.
  • In a small pan add little ghee or oil and roast the cashew pieces to a nice light golden colour then take out the roasted cashew pieces and add in the curd rice.
  • Now add the tempering ingredients in the same pan and cook till it start crackling.
  • Add the tempering in the curd rice and mix.
  • Chill in the refrigerator before serving.
  • Garnish with some pomegranate pearls and fresh coriander before serving.
  • You can also make some fresh tadka and pour over the curd rice as garnish.
  • Serve with some fried papad, curd chilies and pickle