By: Somdatta Saha
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A South Indian classic, curd rice is quick and easy to make. While the recipe looks simple, there are some factors one must remember to enhance the goodness of the dish.
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Curd rice tastes best when mushy and thick. So, cook the rice a bit longer than usual, which will help you achieve the desired texture.
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Leftover rice becomes harder, ruining the texture of the dish. Hence, it is always suggested to use freshly cooked rice for better outcome.
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Make sure you cool the rice down before adding curd to it. Adding curd to hot rice causes the curd to coagulate and separate the whey.
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Adding a pinch of hing in the tadka or including grated ginger in the rice not only elevates the taste but also makes it easy to digest.
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Allowing the dish to sit for an extended period after adding tadka affects its flavours. It also leads to the separation of water (whey).
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For the classic recipe of
South Indian curd rice
(thayir sadam)
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