Thursday, 17 January 2013

Curd Rice / Thayir Sadham/ Bagala Bath

Curd rice is an easy to make, healthy and favourite dish for South Indians.  It is also the most convenient for lunch box!

The routine daily menu of South Indians normally ends with curd / buttermilk with rice.But this variety is preferred for special occasions.


Raw rice - 1 cup 
Curd / Plain yogurt – 1 cup (here I have used low fat curd / yoghurt)

Milk - ½ cup (low fat milk)
Butter – 2 to 3 tsp (optional)
Asafoetida powder – ½ tsp 
Salt, as per taste
Green chilly - 1 (finely chopped)
Ginger – 1 small piece (finely chopped or grated)
Coriander leaves – 1- 2 tsp (finely chopped)

To Temper:

Mustard seeds – ¾ tsp
Urad Dhal - 1 tsp
Bengal gram dhal - 1 tsp
Cahew nuts – 5 (optional)
Curry leaves – few

Oil - 1 to 2 tsp 

Add fruits and veggies like carrots, cucumber, seedless grapes and pomegranate as per your choice.


Pressure cook rice adding 3 to 4 cups (adjust according to your quality of the rice) of water for 4 to 5 whistles or till it becomes soft and  mash it thoroughly.

Add asafoetida powder, green chilly, grated ginger and butter to the rice when it is still hot and mix thoroughly.

Once the rice is cooled add milk, curd, salt and mix it properly without any lumps. Mean while, season the ingredients given under “To temper” and add to the rice mixture.

Also add some coriander leaves.

Serve with crispy potato fry or pickle and relish.


Adjust the quantity of milk and curd according to the taste / consistency you want.

You can also use water to make it loose.

If you can get mango ginger, chop into fine pieces and add. It will give a nice taste.


  1. Perfect curd rice... Missing Inji manga here :-(

  2. Please can you link my event announcement page and add logo of the event here, without those both your entry won't allowed in my event. Thanx !

  3. Perfect for the summer heat here. Love it.


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