Curd rice is a South Indian dish made with freshly cooked or leftover rice, curd, and tempering spices. Also called as Thayir sadam, daddojanam or bagala bath.
Wash 1 cup of rice well, then add 3 cups of water (refer notes) and cook it a little mushy.
Take 2 cups of freshly cooked (cool down rice completely) or leftover rice in a bowl.
Add some milk (refer notes) or water and mash it a little.
Add curd (yogurt) preferably homemade, salt, and mix well.
Tempering
Heat some oil in a pan and add mustard seeds, urad dal and cumin seeds. Let them splutter.
Then add curry leaves, ginger, green chili and hing.
Add it to the curd rice, mix well.
Garnish it with cashews, coriander, grated carrot or pomegranate.
Notes
While cooking rice, add some extra water than you would use normally to make rice mushy.
I used long grain rice. Any kind of rice like brown rice, basmati, short grain, millets or a mix of white and brown rice can be used to make variations.
When using freshly cooked rice, make sure to cool it down completely before adding curd.
If you feel the rice and yogurt mixture has become too thick (specially while packing lunch box), add in a little milk to thin it out. To avoid the curd rice from turning sour during summers, milk is added.
In any recipes using curd as one of the major ingredients I prefer using homemade curd.
If serving it to small kids, skip ginger and green chili. Instead, you can add pomegranate, grated carrot, roasted cashews.
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