Many people eat curd-rice as a portion of comfort food because of its reputation as a healthy and filling meal. This rice dish is served with pickles and papadum and is also known as "Thayir Saadam" or "Daddojanam" in southern states of India.

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Ingredients of curd-rice

  • 300 grams Rice: 300 gms
  • Sharma’s Kitchen Yoghurt: 750 grams
  • Green Chili: 3
  • Curry Leaves: A few
  • Pomegranate seeds- 3 tbsp
  • Water: 4 and 1/2 cups
  • Milk: 3/4 cup
  • Ginger: 3 tsp
  • Coriander leaves: 3 tbsp

For Tempering

  • Sunflower Oil: 3 tbsp
  • Urad Dal: 1 and 1/2 tsp
  • Curry Leaves: 15 leaves
  • Mustard seeds: 1 and 1/2 tsp
  • Asafoetida: 1/2 teaspoon

curd-rice is one of the best things you can try at home whenever you don't want to prepare an elaborate meal and want something simple and delicious.

Step 1: Cook and mash the rice

Thoroughly wash the rice and cook in a pressure cooker for 5-6 whistles, or 8 to 9 minutes. Remove from the heat and let it sit. Check the rice - it needs to be softer than usual. Mash the rice with a fork or spoon. Cover and set it aside to cool to room temperature.

Step 2: Prepare curd-rice

When the rice is at room temperature, mix in Sharma’s Kitchen Yoghurt and milk. Make sure there are no lumps. Add finely chopped ginger, curry leaves, green chilies, and coriander leaves. Also, add salt at this stage and mix it thoroughly.

Step 3: Make the tempering

Heat the sunflower oil in a small saucepan. Add the mustard seeds. When mustard seeds begin to crackle, add the curry leaves and asafoetida. Mix thoroughly.

Step 4: Add the tempering on top and serve.

Turn off the heat and pour the tempering over the curd-rice and mix well.

Serve garnished with pomegranate. Some people love it chilled as well.

Servings: 6

Are you one of people who don’t like to eat plain Yoghurt? Here are some delightful ways to enjoy it and derive its various benefits

Yoghurt rice or dahi chawal

Take a bowl of cooked rice, mix it with Yoghurt, a bit of pepper and salt and then have it. You could also garnish it with some pomegranate seeds.


Mix vegetables like onions and tomatoes and add them to Yoghurt. Sprinkle a pinch of salt and pepper to enhance the taste. You can also make other types of raita including boondi raita. Mint and jeera raita aid digestion.


This sour and slightly spicy delicacy with a think consistency is made from a mixture of Yoghurt and besan (gram flour). Usually enjoyed with steamed or jeera rice, it can also be served with some freshly made parathas or rotis.

Sharma’s Kitchen Probiotic Yoghurt is the leading Indian Yoghurt brand in Australia, being the pioneer in the market. It packs all the benefits of natural yoghurt with Probiotics plus the added goodness of being a local made product. Available at all leading Indian stores all over Australia, Sharma's Kitchen Yoghurt has won multiple State and National awards for quality.

For yoghurt, we start with the
best milk

We add our very own
blend of cultures passed
down from generation to generation

The result?
creamy yoghurt is ready as
good as delicious


Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards

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