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South Indian · Indian

Curd rice

Vegetarian

தயிர் சாதம் · tayir cātam

Soft cooked rice mashed with cool yogurt and a little milk, seasoned with ginger, chilli and a mustard-seed tempering. South India's soothing meal-ender.

Curd rice is a South Indian rice dish, ready in about 35 minutes and made with long-grain white rice and yogurt. It serves 3 and is rated beginner to cook.

Start cooking
A bowl of traditional South Indian curd rice garnished with spices and herbs.
Photo: Milton Das / Pexels · Pexels License
Prep
5 min
Cook
20 min
Rest
10 min
Total
35 min
Serves
3
Level
Beginner
Calories
300

Ingredients

3 servings

For the tempering

Equipment

Method

  1. Step 1

    Cook the rice with the water until very soft. Mash lightly while hot and let it cool until just warm.

  2. Step 2

    Stir in the milk (opens in a new tab), then the yogurt (opens in a new tab), salt, ginger and chilli until creamy.

    • 2 min

  3. Step 3

    Heat the oil, pop the mustard seeds (opens in a new tab), fry the urad (opens in a new tab) dal until golden, add curry leaves (opens in a new tab) and asafoetida (opens in a new tab) and pour over the rice. Mix in cucumber (opens in a new tab), pomegranate (opens in a new tab) and coriander if using.

    • 2 min
    • medium heat

About this dish

Origin
Tamil Nadu / South India, Tamil Nadu, India · Commonly attributedMore food from India
Dish
Lunch · Dinner · Rice dishes
Cooking method
Boiled
Taste
mild, creamy, sour, refreshing
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · Child-friendly · Portable / lunchbox
Cook more with
Long-grain white rice · Yogurt · Milk · Fresh ginger · Green chilli · Mustard seeds
Techniques
Boiling

Allergens

  • Contains: Milkfrom yogurt, milk
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

300 kcal per serving

Estimated

1 serving ≈ 345 g · recipe makes 3

Where the energy comes from

  • Protein 12%
  • Carbohydrate 64%
  • Fat 24%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy300 kcal87 kcal
Protein8.7 g2.5 g
Carbohydrate47.7 g13.8 g
Net carbohydrate46.7 g13.5 g
Sugars6.6 g1.9 g
Added sugars0 g0 g
Fibre1 g0.3 g
Fat7.9 g2.3 g
Saturated fat3.1 g0.9 g
Trans fat——
Cholesterol16 mg5 mg
Sodium844 mg245 mg
Salt equivalent2.1 g0.6 g
Vitamins & minerals per serving
Potassium
289 mg
Calcium
193 mg
Iron
2.4 mg
Magnesium
38 mg
Vitamin A (RAE)
44 µg
Vitamin C
5 mg
Vitamin D
0.5 µg
Vitamin B12
0.5 µg
Folate (DFE)
207 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: cucumber, pomegranate, coriander leaves.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Make it an hour or two before eating; the milk keeps it from turning sour.

Common mistakes

  • Mixing yogurt into piping-hot rice makes it split and taste sour.

Serve with

  • Serve with a spicy pickle, at the end of a South Indian meal.

Food safety

  • Refrigerate within an hour of making; do not keep cooked rice warm for long periods.

Storage

  • Keeps 1 day refrigerated; loosen with milk before serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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