Curd rice
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| Alternative names | Yogurt rice |
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| Place of origin | India |
| Region or state | India |
| Main ingredients | Rice, yogurt, tempering |
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Curd rice ( Tamil: தயிர் சோறு, Kannada: ಮೊಸರು-ಅನ್ನ (mosaru-anna), Telugu: పెరుగు అన్నం, Malayalam : Thayiru) also called yogurt rice is a dish of India. The word "curd" in India usually refers to unsweetened yogurt. It is very popular in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.
In the state of Tamil Nadu it is called "Thayir Sadam". "Thayir"=Curd, "Sadam"=rice. It is offered as 'prasadam' (blessed food) to devotees in Vaishnavite Temples. Here this is called by a different name 'dadhiannam'/ "dadyodanam" (Tamil script:ததியன்னம்/ தத்தியோதனம்) Sanskrit दधि dadhi=curd + अन्नं annam = cooked rice. Such names are never used in common parlance among the non-Brahmin Tamil people and is universally known as Thayir Soru, literally curd rice.
While it is most easily prepared by simply mixing boiled rice and yogurt, more elaborate methods can be used when needed. One of these recipes is given here: Rice is boiled so that it breaks down, becoming almost like a paste. Bring it to room temperature. It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, milk, yogurt, and salt are added.
Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro.
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