Curd rice

Curd rice

Curd rice
Origin
Place of origin	India
Region or state	South India
Dish details
Main ingredient(s)	Rice, yogurt, tempering

Curd rice (Tamil: தயிர் சாதம், Telugu: పెరుగు అన్నం, Kannada: ಮೊಸರು-ಅನ್ನ) also called yogurt rice is a dish of India. The word "curd" as used in India usually refers to a liquidy, sour, unsweetened yoghurt. It is most popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.^[1][2] This food is one of chief offerings to the God in Sri Vaishnavite Temples which later distributed as 'prasadam' (blessed food) to devotees. Here this is called by a different name "dadyodanam" (Tamil script: தத்தியோதனம்)

Preparation

While it is most easily prepared by simply mixing boiled rice and yoghurt, more elaborate methods can be used when needed. One of these recipes is given here: Rice is boiled so that it breaks down, becoming almost like a paste. Bring it to room temperature. It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, milk, yogurt, and salt are added.^[1][2]

Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro.^[1][2]

Serving

Curd rice is often eaten accompanied by South Indian pickles such as those of mango or lime. In South Indian home cuisine, it is standard to eat curd rice at the end of lunch and dinner, which helps ease the effects of the notoriously spicy main dishes.^[1][2]

In some areas, curd rice is served in a unique style where rice is boiled, mixed with a mild curd and salted. Additional condiments often include oil heated with mustard, curry leaves, dry chillies, urad dal, and chopped coriander, sometimes grapes and seeds of fresh pomegranate are added. This can be topped with Boondi and served chilled. Additional options include a pinch of grated carrot.^[1][2]

See also

• Cuisine of India
• Rice congee
• Udupi cuisine

References

1. ^ ^{a b c d e} Chandra, Smita (1991). From Bengal to Punjab: The Cuisines of India. Crossing Press, p. 121.
2. ^ ^{a b c d e} Plunkett, Richard, Teresa Cannon, Peter Davis, Paul Greenway, and Paul Harding (2001). Lonely Planet: South India, p. 127.

External links

• Traditional Curd Rice Recipe
• Curd Rice Recipe