Authentic Curd Rice Recipe – South Indian Yogurt Rice with Pomegranate

Last Updated on 2 months by Neha Deshmukh

Authentic Curd Rice Recipe – South Indian Yogurt Rice with Pomegranate

Hey everyone! Today, I’m sharing a recipe that’s pure comfort food for me – Curd Rice, or Thayir Sadam as it’s lovingly called in Tamil. It’s a South Indian staple, especially during hot summers, and honestly, I could eat it every day. I first learned to make this from my grandmother, and it’s a taste of home in every bite. It’s so simple, yet so incredibly satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This curd rice isn’t just cooling and refreshing; it’s a flavor explosion! The tanginess of the yogurt, the subtle spice from the tempering, the burst of sweetness from the pomegranate… it all just works. Plus, it’s super easy to make, requiring minimal cooking time. Perfect for a quick lunch, a light dinner, or even a comforting snack. You’ll love how versatile and delicious it is!

Ingredients

Here’s what you’ll need to make this amazing curd rice:

• 2 cups cooked rice
• 1.5 cups fresh curd (yogurt)
• ½ tsp salt
• ¼ cup pomegranate seeds
• 1 tbsp chopped coriander leaves
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 dried red chillies

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Curd (Yogurt): Seriously, use the freshest, thickest curd you can find. It makes all the difference. I prefer homemade, but a good quality, full-fat yogurt works beautifully too. About 300-350g of yogurt is ideal.
• Rice: Short-grain rice is traditional, as it gets nice and creamy when mixed with the curd. Sona Masoori is a popular choice, but any short-grain variety will do. Avoid long-grain basmati, as it tends to stay too separate.
• Tempering: This is where you can really customize things! The mustard seeds, urad dal, and red chillies are the base, but some families add curry leaves, asafoetida (hing), or even a pinch of turmeric. Regional variations are huge – more on that later!

Step-By-Step Instructions

Alright, let’s make some curd rice!

1. First, in a large bowl, whisk the curd with the salt until it’s nice and smooth. No lumps allowed!
2. Gently add the cooked rice to the curd mixture. Mix it all up, but be careful not to mash the rice grains. We want them to stay intact.
3. Now for the magic – the tempering! Heat about 1-2 tablespoons of oil in a small pan. Once hot, add the mustard seeds. Let them splutter and pop!
4. Next, add the urad dal and dried red chillies. Fry until the dal turns golden brown and fragrant. Keep a close eye – they burn quickly!
5. Let the tempering cool down slightly before adding it to the curd-rice mixture. This prevents the curd from getting too warm.
6. Finally, fold in the chopped coriander leaves and those beautiful pomegranate seeds. Give it a gentle mix, and that’s it!

Expert Tips

• Rice Temperature: Make sure your cooked rice is at room temperature before mixing it with the curd. Hot rice will curdle the yogurt.
• Consistency: If the curd rice feels too thick, add a splash of milk or water to loosen it up.
• Chill Time: While you can eat it right away, curd rice tastes even better after it’s had a chance to chill in the fridge for at least 30 minutes. The flavors meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based yogurt (like cashew or soy yogurt) to make a delicious vegan curd rice.
• Spice Level: Adjust the number of red chillies to control the spice. My friend, Priya, loves adding a whole extra chilli for a real kick!
• Summer Cooling Adaptations: Grate in a little cucumber for extra coolness and hydration.
• Regional Variations:
  • Tamil Nadu Style: Often includes grated ginger in the tempering.
  • Karnataka Style: Sometimes features a squeeze of lemon juice for extra tang.

Serving Suggestions

Curd rice is fantastic on its own, but it’s even better with some accompaniments!

• Sambar is a classic pairing.
• A spicy pickle adds a lovely contrast.
• You can also serve it with a papadum or a vegetable stir-fry.

Storage Instructions

Leftover curd rice can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• Is curd rice best served immediately, or does the flavor improve with chilling? Definitely chilling! The flavors really develop and it becomes super refreshing.
• What type of rice is best for curd rice? Short-grain rice, like Sona Masoori, is traditional.
• Can I use store-bought yogurt for this recipe? Absolutely! Just make sure it’s good quality and full-fat for the best results.
• How can I adjust the spice level of the tempering? Simply add more or fewer red chillies. You can also remove the seeds from the chillies to reduce the heat.
• What are some good accompaniments to serve with curd rice besides sambar and pickle? Try a vegetable stir-fry, papadums, or even a simple coconut chutney!

Enjoy making this comforting and delicious curd rice! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!