Curd Rice

Curd Rice is a common and simple recipe very popular in the South Indian states of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.

In Tamil Nadu Curd Rice is known as Thayir Choru and is so popular that it is offered to the Siva and Vaishnava God in many Temples which is then distributed to devotees as 'prasadam' meaning blessed food. It is called as 'dadhiannam' (ததியன்னம்).

Curd Rice is one recipe which can be prepared very simple as well as very elaborately. This is usually taken by all South Indians during lunch time simply. The elaborate version is often served in big restaurants with lots of inclusions and variations.

Here I enumerate a simple version of good South Indian Curd Rce. Try for yourself and share your comments.

Curd Rice Ingredients:
Cooked rice - 2 cup
Curd        - 1/2 cup
Milk        - 1 cup
Salt        - to taste
Pomogranate - few
Carrot - ½
Coriander leaves - 1 tblsp
To temper
Oil          - 2 tsp
Mustard          - ½ tsp
Asafoetida - ¼ tsp
Curry leaves - few
Green chilli - 1
Curd Rice Method:
Chop green chilli and coriander finely. Peel and grate the carrot. Rinse the rice twice and cook well. Mash the rice with ladle.

Add milk, curd and salt and stir well. Heat oil in a pan and add mustard, asafoetida, curry leaves and green chilli. Add to the mashed rice. Add grated carrot and pomegranate and mix well.

 Serve with avakkai pickle or vadu mango pickle or any vegetable of your choice.

Note:
Use fresh curd.
If you want the curd rice thin you can add milk.
You can add grapes,raisins,pineapple,cashew...

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