Curd rice is the most popular recipe in South India which is also known as yogurt rice. It is easy and simple to make. It is a dish originating from Indian southern states. The word “curd” in English denotes to probiotic yogurt. It is most popular dish in Tamil Nadu, Karnataka, Telangana and Andhra Pradesh of India. The dish is considered a staple in traditional south Indian cuisine. The tempered version is served during formal occasions and also offered as prasadam which is a blessed food for the devotees in temples.
It is most easily prepared by simply mixing steamed white rice and yogurt. It is allowed to cool to room temperature, seasoned with finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, curd and salt are added.
It is prepared alternatively by mashing cooked plain leftover rice with some salt, curd and a bit of milk to lessen the sour flavor of yogurt garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro. Adding a few chopped onions in bigger slices will help the curd rice from fermenting when required to be preserved. Variations of the recipe are listless and reflect the cuisine of each region.