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curd rice recipe

Curd Rice Recipe

Curd Rice Recipe or Thayir Sadam is a perfect comfort food and is a very popular South Indian dish.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Puja


  • 2 1/2 glass Rice
  • 2 tbsp Urad Dal/split black lentils
  • 1 ltr Curd or as per required
  • 1/2 ltr Milk
  • 1 tbsp Ginger crushed
  • 3-4 Green Chillies chopped
  • 2 Carrot medium (thinly sliced or chopped)
  • Coriander Leaves handful (finely chopped)
  • 1 tsp Mustard Seeds
  • 2 Asafoetida pinch
  • 5 tbsp Curry Leaves chopped
  • 2 tbsp Oil
  • Salt to taste


  1. Chop carrot, curry leaves, green chilli and coriander leaves and set aside.
  2. Wash the rice and cook with water.(if you want you can pressure cook the rice with required water)
  3. Once done, mash the rice well and mix boiled, hot milk.
  4. Add more milk if needed.
  5. Let it cool down and once it gets cold add the curd and mix well.
  6. Now heat a pan, add 1 tbsp oil in it.
  7. Once the oil is hot add mustard seeds.
  8. Once the mustard seeds start spluttering add urad dal and fry for few seconds, now add ginger and carrot and cook uncovered for about 2 to 3 minutes. (Do not overcook the carrot)
  9. Pour that mixture to curd rice.
  10. Now in the same pan add 1 tbsp oil, once the oil is hot add hing, curry leaves, chopped coriander leaves, and green chili. Fry for few seconds.
  11. Switch off the flame.
  12. Once done add this mixture to the curd rice and mix well.
  13. Serve with pickle, papad, or any side dish.

Recipe Notes

Do not add cold milk to the hot rice.

Heat milk and add it. (milk gives richness to the curd rice).Before adding curd, ensure the rice is cooled down, because adding curd to hot rice may not be friendly to your stomach.

Avoid using green chilies if you are making curd rice for kids. You can adjust the milk, curd and water quantity as per your need.

If you are packing for lunch box, I would suggest for more milk and less curd.