Curd rice is one of South India's simplest and most comforting meals. Also known as thayir sadam, daddojanam or mosaranna in different regions, it combines soft rice with yogurt and a fragrant tempering. The result is creamy, lightly tangy and especially welcome after a spicy meal.
This authentic curd rice recipe uses ingredients that are easy to find in Germany. You can adjust the consistency, chilli and garnish to suit your household while keeping the familiar South Indian character of the dish.
What are the ingredients for curd rice?
For two to three servings, you need:
- 1 cup rice
- 2 to 2.5 cups water for cooking
- 3/4 cup plain yogurt or curd
- 1/4 cup milk, optional
- Salt to taste
- 1 teaspoon oil or ghee
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 green chilli, finely chopped
- 1 small piece ginger, grated
- 1 dried red chilli
- 8 to 10 curry leaves
- Fresh coriander for garnish
- Pomegranate seeds or grated carrot, optional
Browse rice, mustard seeds, urad dal, curry leaves and ghee at Spice Village.
Which rice works best?
Curd rice should be soft rather than separate and fluffy. Everyday short- or medium-grain rice works well, including Sona Masoori or Ponni rice. Basmati can also be used, but cook it with slightly more water so the grains become tender enough to mash.
Leftover plain rice is suitable too. Warm it with a splash of water until soft, then allow it to cool before adding yogurt.
Step-by-step curd rice recipe
Rinse the rice and cook it with enough water to become very soft. While it is still warm, mash it lightly with the back of a spoon. Let it cool until just warm or room temperature. Adding yogurt to very hot rice can make the yogurt split.
Mix in the yogurt, salt and milk if using. The milk softens the tang and keeps the texture creamy. Add a little more yogurt or water if the mixture feels too thick.
Heat oil or ghee in a small pan. Add mustard seeds and let them pop. Add urad dal and cook until lightly golden, then add the green chilli, ginger, dried red chilli and curry leaves. Pour the tempering over the yogurt rice and mix gently.
Finish with coriander, pomegranate seeds or grated carrot. Serve immediately or chill briefly before serving.
How should curd rice be served?
Curd rice works as a light meal, a cooling final course, or part of a larger South Indian lunch. Serve it with pickle, papad, fried chillies or a simple vegetable side. It is also practical for lunchboxes when kept properly chilled.
How do you stop curd rice becoming too sour?
Use fresh, mild yogurt and add it only after the rice has cooled. A little milk helps balance the tang. If packing curd rice for later, keep it refrigerated and add a spoonful of yogurt before serving if it has thickened.
Can you make curd rice without milk?
Yes. Milk is optional. Use yogurt alone and loosen the mixture with a small amount of cool water if needed. A thick full-fat yogurt gives the creamiest result, while a lighter yogurt makes the dish more refreshing.
Shop curd rice ingredients in Germany
Spice Village stocks Indian cooking ingredients for South Indian curd recipes, including rice, mustard seeds, urad dal, curry leaves, dried chillies, pickles and papad. Order the essentials online and make this Indian yogurt rice recipe whenever you want a simple taste of home.
