Curd Rice or Dahi baath is a delicacy from south Indian, rice mixed with curd to form a creamy texture. Curd rice is healthy, tasty and easily digested, hence its also seen as a comfort food for babies, kids, adults and elderly people.
Curd rice is originally a part of South Indian cuisine, but due to its healthy benefits, this rice is popular in all parts of India, maybe with slight variations to the original recipe. This is one of the festive dishes which is offered to God as prasad and later distributed among devotees, hence you will see curd rice in most of the temples in South India. The best curd rice I have eaten is at Tirupati temple in Tamilnadu, its simple yet so flavorful, however extremely difficult to replicate the same taste at home.
Curd Rice can be made from left over rice also, however the rice should be soft and mushy. Curd is rich in probiotics that promote the growth of healthy gut bacteria thus relieving constipation and abdominal pain. Hence curd rice helps in digestion and fights against bloating. A bowl of Curd rice with pickle or papad can make a whole meal.
Curd Rice|Dahi Baath| South Indian special rice recipe
Rice - 1 cup - washed, cooked till very soft and mushy
Curd/Yogurt/Dahi - 3/4 cup beaten till smooth
Cashew-nuts - 6-7, broken into small pieces and roasted till golden
Fresh coriander leaves - finely chopped
Sugar - 1tsp (optional)
Salt to taste
**Milk - if required
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 6 to 7
Ginger - 1 tsp finely chopped
Green chilies - 1 tsp - finely chopped
Asafoetida/Hing - 1/2 tsp
First cook rice in enough water till very soft and mushy. you can pressure cook for 3 to 4 whistles.
Lightly mash the rice with a ladle when it is warm, then cool completely
Once rice is cooled, add cold curd, sugar and salt
Mix thoroughly, if mixture is too thick add little milk or you can add more curd
Heat oil in a pan, add mustard seeds and allow to splutter then add curry leaves
**Use fresh leaves if available, i have used dried ones as fresh leaves as fresh ones were not available
Then add ginger, green chillies and asafoetida
Fry for a minute and turn off heat
Add this tempering to curd rice
Add cashewnuts and coriander and mix well
Adjust salt if required
Garnish with pomegranate seeds (optional)
Serve chilled or even at room temperature with pickle or chips or papad
Disclaimer : Any view or opinion presented in this blog are of my own and I own the content and copyright for it
Life as an Expat, how I learned to cook. Would like to spread the love by sharing my experiences and quick easy recipes.