Creamy Curd Rice Recipe | Thayir Sadam
Ranjani's Kitchen Exploring the taste buds....
Ranjani's Kitchen Exploring the taste buds....
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  • 1 cup Water – 2 ½ cups ( To cook rice)
  • 1 cup Water – 2 ½ cups( To cook rice) Curd – ½ cup Milk – ½ cup Butter – 1 tsp Raw mango – 2 tbsp(Chopped) Cucumber – 2 tbsp(Chopped) Carrot – 2 tbsp(grated) Cashews – 2 tbsp(chopped) (optional) Coriander leaves - few Salt - as needed
  • ½ tsp Curry leaves
  • 2 ½ cups of water. Let the pressure leaves and mash the rice using ladle. 2. Then heat a milk and add the hot milk to rice.Also add the butter now itself, so it melts in the heat. Just give a quick blend and let it cool completely. 3. Then add curd and salt to it.Mix well. It will become creamy in texture. 4. Now add the chopped raw mango, cucumber,carrot, cashews and coriander leaves. Blend well. 5. Then temper with the items given under “to temper”. 6. Add this seasoning to curd rice and mix well.
  • 1. Add little more water than usual to cook rice
  • 3. Also adding cashews is your choice
  • 4. You can also add a pinch of asafoetida and small piece of grated ginger while seasoning



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