Curd Rice (Thayir Sadam) Recipe

Curd Rice or Dahi Chawal may have originated as south Indian dish, extremely easy to make and easy to digest. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Preeti Garg


  • 1 Cup Rice Soaked
  • 1 Cup Curd
  • 1/2 Cup Milk
  • 1-2 Green Chilies Finely Chopped
  • 2 Tbsps. Coriander Finely Chopped
  • Salt to Taste
  • 2 Tbsps. Oil
  • 1 Tsp. Mustard Seeds
  • 12-15 Curry Leaves
  • 1 Tsp. Urad Dal Dhuli
  • 1/4 Tsp. Asafoetida hing
  • 2 Tbsps. Pomegranate Seeds Garnishing


  1. Wash and soak the rice in water for atleast 15-20 minutes.
  2. Cook the rice with 3 Cups water until cooked and little mushy.
  3. Drain and keep aside to cool down at room temperature.
  4. Now add milk, curd and salt in large bowl and mix well.
  5. Add green chilies, cooked rice and coriander leaves and mix well.
  6. Slightly mash the rice to get smooth texture.
  7. Heat the oil in a tadka pan.
  8. Add mustard seeds. Urad dal and curry leaves, when they start splutter.
  9. Pour the tempering over the curd rice and mix well.
  10. Garnish with green coriander and pomegranate seeds.
  11. Serve chilled with papad or pickle.