Curd rice step-by-step recipe with photos.
About this recipe
Curd rice or mosaranna is a simple comforting dish made with rice and yogurt. Mosaru means yogurt and anna means rice in Kannada. In Indian English, curd actually means plain yogurt. This traditional dish is a part of almost every meal in South Indian households.
It is called mosaranna in Kannada, thayir sadam in Tamil, daddojana in Telugu, dahi bhaat in Marathi, and dahi chawal in Hindi. This dish is also an important part of festivals and celebrations. It is also offered in South Indian temples as 'prasadam' (food offered to the deity).
The very basic method of making this naturally gluten-free dish is to combine rice and yogurt well and season it with some salt. In this recipe, I am mixing it with a simple tempering and coconut, grapes, and pomegranate seeds. Soft-boiled rice mixed with yogurt is so comforting and easy to make. I love to serve it with these delicious Bombay potatoes or stuffed okra.
The key to making this dish is to slightly overcook the rice so that it turns soft and mushy. Thayir sadam is particularly considered good during summer as it helps in cooling the body.
Read on for ingredients, step-by-step instructions, and useful tips to make this hearty and comforting Indian curd rice.
What are Indian 'curds'
In India, curd actually refers to unsweetened plain yogurt. Making yogurt at home is a ritual in most south Indian households. Curd/yogurt is a part of breakfast, lunch, dinner, and lunch boxes too. Be it summer or winter, this is an important part of daily food.
Curd is made by bacterial fermentation of milk. Typically, lukewarm milk is mixed with some curd starter and is left to ferment. If a curd starter is not available, a stem of green chili is used to begin the fermentation process.
Rice: Any Indian variety of rice works for this dish.
Yogurt: I use plain yogurt to make this dish.
Tempering (seasoning/tadka): The tempering is prepared with mustard seeds, cumin seeds, chili, ginger, curry leaves, chana dal, and urad dal.
Ghee: I use ghee to prepare the tempering; however, it can be replaced with any cooking oil you prefer.
Cashew: Cashew adds a great texture and nuttiness to curd rice.
Coconut: I use freshly grated coconut.
Pomegranate seeds and grapes: They add a mild sweetness and flavor to the dish.
Wash the rice well in a saucepan and add fresh water. Bring it to a boil and let it cook (steps 1,2).
The rice for this dish should be slightly overcooked than the regular steamed rice. Let it cool completely (steps 3,4).
Heat ghee and add mustard seeds. Add cumin seeds, chana dal, urad dal, curry leaves, ginger, and green chili. Stir fry briefly (steps 5,6).
Add cashew and fry until it is lightly golden - about 2 minutes. Turn off the heat and let the tempering cool completely (steps 7,8).
Once the rice is cooled, add yogurt, salt, and water (steps 9,10). Mix well (step 11).
Add the cooled tempering (step 12).
Next, add coconut, pomegranate seeds, grapes, and cilantro. Mix well and serve (steps 13-16).
This dish tastes very good with papadam and any Indian pickle of your choice. Here are some side dishes that pair really well with it.
Let the rice overcook. The softer the rice is, the creamier the curd rice will be.
It is best to use freshly cooked rice. Do not use leftover or cold rice that is sitting in the fridge.
Make sure both the rice and tempering are cooled completely.
Don't cut the grapes as they will fall apart in the curd rice. Add them as a whole.
You may add some milk to add more richness.
You can also use cooked red rice or millets to make this dish.
Plain yogurt is referred to as curds in Indian English. Curd is made by bacterial fermentation of milk. Typically, lukewarm milk is mixed with some curd starter and is left to ferment.
This curd rice is:
- very comforting
- easy to make and suitable for beginners
- perfect for lunchboxes
- 1 cup rice
- 2 cups yogurt
- Salt to taste
- 2 teaspoon ghee (can be replaced with oil)
- 1 teaspoon mustard seeds
- 2 dried red chili
- ½ teaspoon cumin seeds
- 1 teaspoon split black gram urad dal
- 1 teaspoon Bengal gram chana dal
- 6-7 curry leaves
- 1-2 green chili finely chopped or as per taste
- ½ teaspoon ginger paste
- 2-3 tablespoon cashew
- 2 tablespoon fresh coconut grated
- ¼ cup pomegranate seeds optional
- 8-10 grapes optional
- 2 tablespoon cilantro chopped
Cook the rice:
- Wash the rice well in a saucepan and add fresh water. Bring it to a boil and let it cook until it is completely done.
- The rice for this dish should be slightly overcooked than the regular steamed rice. Let it cool completely.
Make the tempering (seasoning/tadka):
- Heat ghee in a frying pan. Add mustard seeds and let it splutter
- Add cumin seeds, chana dal, urad dal, curry leaves, ginger, and green chili. Stir fry briefly.
- Add cashew and fry until it is lightly golden - about 2 minutes.
- Turn off the heat and let the tempering cool completely.
- Once the rice is cooled, add yogurt, salt, and water. Mix well.
- Add the prepared tempering, coconut, pomegranate seeds, grapes, and cilantro. Mix well and serve.