Curd rice

Curd Rice also known as Yogurt Rice is a dish originating from the Indian Subcontinent. It is most popular in the South Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh.

Overview

Curd Rice is a comfort food and a part of the staple diet in South Indian cuisine. It is a simple dish made with precooked rice and plain curd (yogurt). The rice is mashed and then mixed with curd and salt. A tempering of oil, mustard seeds, curry leaves, and sometimes, lentils and chilies is added to the mixture.

Variations

There are several variations of Curd Rice across different regions. In Karnataka, it is commonly known as Mosaranna and may include pomegranate seeds. In Andhra Pradesh and Telangana, it is called Daddojanam and is often prepared as an offering to the gods during festivals.

Nutritional Value

Curd Rice is a balanced meal with carbohydrates from the rice and proteins from the curd. It is also a good source of calcium and active cultures from the curd aid digestion.

Cultural Significance

Curd Rice holds a significant place in South Indian culture. It is traditionally served at the end of a meal and is believed to aid digestion. It is also a common food offering in many South Indian temples.

See Also

• Indian Cuisine
• South Indian Cuisine
• Rice Dishes
• Yogurt

This article is a stub related to cuisine. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

Curd_rice

• 

  Curd Rice

• 

  Plain Curd Rice

• 

  Curd rice in ICH Bhopal