CURD RICE: A COOLANT AND COMPLETE FOOD
Curd rice is to South Indians what khichdi is to Gujaratis and rajma chawal is to Punjabis. Thayir saddam, dahi chawal, and daddojanam are other names for curd rice. It takes no more than fifteen minutes to cook this very simple dish which uses the most basic ingredients, curd and rice, with an authentic South-Indian tempering.
Kheer and dessert are traditionally served at the start of a meal in South India. Curd Rice is served at the end as a flavorful and soothing complement to the traditional spread. Curd rice is more commonly consumed as part of a meal by South Indians throughout the year.
Curd rice is not only gut healthy, but it is also a soothing summer food that keeps the body cool. Everyone has a favourite way to consume curd rice. Many people eat it with podi, papad, pickle, and some like to top it with pomegranate arils or raw cucumber and onions.
Curd rice is simply soft cooked mushy rice mixed with curd (Indian yoghurt) and salt. It is then finished with a flavorful tempering of basic whole spices and curry leaves. It can be garnished with coriander leaves if desired.
It is a traditional dish served to Hindu gods during pooja. Aside from households, you will see this offered in many South Indian temples, where it is later distributed to devotees as prasadam.
Curd rice has numerous advantages. Many south Indians regard it as a superfood because it easily meets the body’s daily nutritional requirements. Curd is widely consumed because it is high in calcium, protein, and other nutrients.
Curd rice was traditionally consumed on a regular basis during the summer to avoid sunstroke and to beat the heat. Yogurt or curd is a natural coolant that helps to lower body temperature. Consuming this with raw onions and cucumbers helps to reduce body heat and improve digestion.
It is also believed that seasoning the thayir sadam with oil, ginger, chilli, and spices neutralises the cooling effect of the curd. As a result, it is traditionally tempered during the monsoons and winters. During the summer, the tempering is avoided and only raw onions and cucumbers are served.
Curd rice can be flavoured with grated carrot, chopped raw mango, and cucumber. The vegetables give the dish colour, flavour, and texture. They also boost the dish’s nutritional value. Pomegranate, fresh coriander, and khara boondi are some other toppings for thayir sadam.
Curd rice balances your body’s internal temperature and is an excellent coolant during the hot summer months. It contains no gluten or preservatives. Visit your nearest Amma’s South Indian Restaurant to enjoy and reap the natural benefits of curd rice.
