Curd Rice Recipe | Temple Style Curd Rice | Dahi Bhaat is a popular South Indian dish of cooked rice mixed with curd (yogurt) and typically seasoned with various spices and herbs.It is a simple and comforting dish that is easy to prepare and is often served as part of a South Indian meal or as a standalone dish.
About Curd Rice
Curd rice is not only delicious but also known for its cooling properties, making it a popular choice during hot weather in South India.You can adjust the level of spiciness and seasoning according to your taste preferences.
It is offered as prasadam in most South Indian Temples.It is a popular and traditional dish in Maharashtra that is prepared as prasad for Ganesh Visarjan,the last day of Ganesh Chaturthi celebration.
Lord Ganesha is believed to be a lover of food,and offering delicious dishes is an essential part of the festival.Curd rice is a cooling and comforting dish that can be included as part of the festive meal.
The states where it is most popularly consumed are Tamil Nadu, Karnataka,Kerala,Andhra Pradesh and Telangana.It is also quite common in Maharashtrian households.
Curd rice is also known as ;
- Thayir Sadam or Bagala Bath in Tamil Nadu
- Mosaranna in Karnataka
- Thyir Choru in Kerala
- Perugannam or Daddojanam in Telangana & Andhra Pradesh
- Dahi Bhaat in Maharashtra
- Dahi Chawal in North India
Recipe Tips
- For best result soak the raw rice for 20-30 minutes in water prior cooking.
- You can pressure cook the rice or cook it in an open pan.
- For smooth texture try adding milk along with water while cooking the rice.
- Also for creamy texture add fresh cream to the curd rice.
- To prevent whey getting separated in curd rice,always avoid adding curd or yogurt to hot cooked rice.
- For this let the rice get cooled first & then add the curd or yogurt.
- In summers the curd rice has chances of getting sour soon.In this case add milk to the curd rice to prevent souring.
For more such Prasad Recipes on this blog just click below ;
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Curd Rice Recipe | Temple Style Curd Rice | Dahi Bhaat
course : main course,side dish
cuisine : south Indian
soak time : 30 minutes
prep : 10 minutes
cook : 15 minutes
total : 55 minutes
servings : 4
author : suchita pradeep satpute
Ingredients :
For Cooking Rice
- ½ cup Rice (soak for 30 minutes)
- 4-5 cup Water (as required)
- 1 cup Milk (enhances taste & colour)
- ¼ cup Fresh Cream (do not skip)
- 1 tsp Sugar
- Salt as per taste
- ½ tsp chopped Ginger
- 3-4 finely chopped Green Chillies
- 2 ½ cup Curd | Yogurt
For Tempering
- 3 tbsp Cooking Oil or Desi Ghee
- 1 tbsp Soaked Chana Dal (can use raw chana dal also)
- 3-4 Dry Red Chillies
- 1 tsp Mustard seeds (Mohri)
- 1 tsp Cumin Seeds (Jeera)
- ¼ tsp Hing
- 10-15 Cashew Nuts (Kaju)
- 2 springs Curry Leaves (Kadipatta)
- Fresh Chopped Coriander Leaves
- Grated Carrot for garnishing
- Pomegranates Seeds for garnishing
Step by step method of preparing Curd Rice Recipe | Temple Style Curd Rice | Dahi Bhaat :
For Cooking Rice
- Wash the rice with water and soak for 30 minutes.
- After 30 minutes add the rice to the pan and pour water and milk into it.Adding milk enhances taste and colour to rice.
- Add salt as per taste.
- Next add sugar.
- Cook the rice until it’s soft and slightly overcooked.You want the grains to be mushy when making curd rice.
- For extra rich & creamier texture,add fresh cream while cooking.
- Add finely chopped ginger & green chillies to the rice.
- Give it a nice mix.
- Once the rice gets cooked mash it nicely when hot.
- Allow the cooked rice to cool down to room temperature.You can speed up the cooling process by spreading it on a plate and gently fluffing it with a fork.
- In a mixing bowl,whisk the curd until it’s smooth.
- Once the rice has cooled,add it to the bowl of curd mixture.
- Mix everything well until the rice is fully coated with curd.
For Tempering
- In a small pan,heat the oil over medium heat.
- Add mustard seeds and let them splutter.
- Then add cumin seeds,hing and curry leaves.
- Saute for a minute or two until the flavors are released.Be careful not to burn the spices.
- Add soaked chana dal to the tempering.(you can use unsoaked or raw chana dal also)
- Now add cashew nuts to it.
- Mix everything nicely.
- Pour the tempering over the curd rice mixture and gently fold in it. The tempering adds a wonderful flavor to the dish.
- Finally,garnish the curd rice with chopped coriander leaves,grated carrots and pomegranate seeds.
- Your Curd Rice or Temple Style Curd Rice is ready.
- It can be served at room temperature or slightly chilled.
- It’s a soothing dish on its own but you can also enjoy it with pickles or papad (crispy lentil wafers) for added texture and flavor.
If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram,Facebook,Youtube,Pinterest or Twitter for more vegetarian inspirations.
Like our videos? Then do follow and subscribe to us on Youtube to get the latest Recipe Video updates.
Curd Rice Recipe | Temple Style Curd Rice | Dahi Bhaat
Ingredients
For Cooking Rice
- ½ cup Rice (soak for 30 minutes)
- 4-5 cup Water (as required)
- 1 cup Milk (enhances taste & colour)
- ¼ cup Fresh Cream (do not skip)
- 1 tsp Sugar
- Salt as per taste
- ½ tsp chopped Ginger
- 3-4 finely chopped Green Chillies
- 2 ½ cup Curd | Yogurt
For Tempering
- 3 tbsp Cooking Oil or Desi Ghee
- 1 tbsp Soaked Chana Dal (can use raw chana dal also)
- 3-4 Dry Red Chillies
- 1 tsp Mustard seeds (Mohri)
- 1 tsp Cumin Seeds (Jeera)
- ¼ tsp Hing
- 10-15 Cashew Nuts (Kaju)
- 2 springs Curry Leaves (Kadipatta)
- Fresh Chopped Coriander Leaves
- Grated Carrot for garnishing
- Pomegranates Seeds for garnishing
Instructions
For Cooking Rice
- Wash the rice with water and soak for 30 minutes.
- After 30 minutes add the rice to the pan and pour water and milk into it.Adding milk enhances taste and colour to rice.
- Add salt as per taste.
- Next add sugar.
- Cook the rice until it’s soft and slightly overcooked.You want the grains to be mushy when making curd rice.
- For extra rich & creamier texture,add fresh cream while cooking.
- Add finely chopped ginger & green chillies to the rice.
- Give it a nice mix.
- Once the rice gets cooked mash it nicely when hot.
- Allow the cooked rice to cool down to room temperature.You can speed up the cooling process by spreading it on a plate and gently fluffing it with a fork.
- In a mixing bowl,whisk the curd until it’s smooth.
- Once the rice has cooled,add it to the bowl of curd mixture.
- Mix everything well until the rice is fully coated with curd.
For Tempering
- In a small pan,heat the oil over medium heat.
- Add mustard seeds and let them splutter.
- Then add cumin seeds,hing and curry leaves.
- Saute for a minute or two until the flavors are released.Be careful not to burn the spices.
- Add soaked chana dal to the tempering.(you can use unsoaked or raw chana dal also)
- Now add cashew nuts to it.
- Mix everything nicely.
- Pour the tempering over the curd rice mixture and gently fold in it. The tempering adds a wonderful flavor to the dish.
- Finally,garnish the curd rice with chopped coriander leaves,grated carrots and pomegranate seeds.
- Your Curd Rice or Temple Style Curd Rice is ready.
- It can be served at room temperature or slightly chilled.
- It's a soothing dish on its own but you can also enjoy it with pickles or papad (crispy lentil wafers) for added texture and flavor.
Video
Notes
- For best result soak the raw rice for 20-30 minutes in water prior cooking.
- You can pressure cook the rice or cook it in an open pan.
- For smooth texture try adding milk along with water while cooking the rice.
- Also for creamy texture add fresh cream to the curd rice.
- To prevent whey getting separated in curd rice,always avoid adding curd or yogurt to hot cooked rice.
- For this let the rice get cooled first & then add the curd or yogurt.
- In summers the curd rice has chances of getting sour soon.In this case add milk to the curd rice to prevent souring.
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