Curd Rice with Carrots Recipe
Perfect for a Light Lunch or as a Refreshing Side Dish
Curd Rice, a beloved comfort food of South India, is a wholesome dish made primarily from rice and yogurt (curd). Known as Thayir Sadam in Tamil and Daddojanam in Telugu, this dish is the quintessential summer food, cooling, nutritious, and soothing for the stomach. The addition of grated carrots and a flavorful tempering elevates this simple dish, making it a delightful treat for any meal. Whether enjoyed as a standalone dish or as a refreshing side to spicy curries, Curd Rice with Carrots is easy to prepare and quick to serve, making it a perfect option for busy weeknights or packed lunches.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
For the Rice and Yogurt Base
| Ingredient | Quantity |
|---|---|
| Rice (raw, preferred) | 1/2 cup |
| Hung Curd (Greek Yogurt) | 1 cup |
| Milk (optional) | 1/4 cup |
| Salt | To taste |
| Oil | As needed |
| Carrot (Gajjar) | 1, peeled and grated |
| Coriander (Dhania) Leaves | Few sprigs, finely chopped |
For Tempering
| Ingredient | Quantity |
|---|---|
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Ginger (grated) | 1/2 teaspoon |
| Dry Red Chilli | 1, slit |
| Green Chillies | 2, finely chopped (adjust to taste) |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Black Urad Dal (Split) | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Cashew Nuts | 4, broken and roasted |
| Raw Peanuts (Moongphali) | 3/4 tablespoon, roasted |
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 2-3
Instructions
-
Prepare the Rice:
Begin by washing and soaking the rice for about 20 to 30 minutes. This will help the grains cook evenly and prevent them from becoming too sticky. After soaking, add the rice to a pressure cooker with the required amount of water and salt. Cook the rice on a medium flame. Once the rice is cooked, fluff it up lightly with a fork or mash it gently to suit your texture preference. Allow the rice to cool completely before proceeding. -
Mix with Yogurt:
Once the rice has cooled, add the hung curd (Greek yogurt) to it. If you prefer a creamier consistency, you can also add a bit of milk at this stage. Mix everything thoroughly until the yogurt is evenly incorporated with the rice, creating a smooth and creamy base. -
Prepare the Tempering (Tadka):
Heat a tablespoon of oil in a small pan (tadka pan). Add the cashew nuts and peanuts, frying them until they turn golden brown and crispy. Add cumin and mustard seeds to the pan, and when they start to splutter, add the dals (urad dal and chana dal). Fry them until golden and aromatic.
Next, add the grated ginger, slit dry red chili, and finely chopped green chilies. Sauté everything together until the ginger is fragrant. Now, add the curry leaves, and let them crisp up. Once the curry leaves are crispy, sprinkle a pinch of asafoetida (hing) into the pan and turn off the heat. -
Combine and Final Touches:
Pour the hot tempering over the cooled yogurt rice. Add the freshly chopped coriander leaves and grated carrots to the rice mixture. Mix everything well, ensuring the tempering and vegetables are evenly distributed throughout. -
Serving Suggestions:
Serve your Curd Rice with Carrots as a refreshing side dish alongside your main meal, or enjoy it as a light lunch. It pairs beautifully with spicy curries, pickles, and papad. You can also pack it for your lunchbox as a healthy and filling meal.
Tips for the Perfect Curd Rice:
- If you prefer a slightly more tangy flavor, use a more sour variety of yogurt.
- For a vegan version, replace the hung curd with a non-dairy yogurt (such as coconut or almond-based yogurt) and use coconut oil for tempering.
- Add additional vegetables like finely chopped cucumber or pomegranate seeds for extra crunch and flavor.
- You can also garnish with a few roasted almonds or walnuts for added richness.
Enjoy this simple yet delicious Curd Rice with Carrots, a perfect way to stay cool and nourished during the hot summer months!
