The delicate and mild flavored curd rice (also known as thayir sadam or yogurt rice) is a befitting finale to a sumptuous spicy meal. Learn how to make this comfort food in under 30-minutes.
Rinse the rice using a strainer till the water runs clear.
Soak the rice in twice the amount of water for 30 minutes. You can skip this step if you are in a rush.
Add water (2 cups for Basmati or 2.5 cups for Sona masoori) to the inner pot of the Instant Pot.
Drain the rice and add it to the inner pot. Mix well.
Close the lid and set the steam valve to sealing.
Pressure cook for 6 minutes for Basmati rice and 10 minutes for sona masoori rice.
When the cooking cycle is complete, open the lid and let the steam escape.
Use the back of the ladle and mash the rice. Remove the inner pot from the Instant Pot. Set it aside to cool for at least 15-20 minutes.
Making curd rice
Whisk yogurt with milk till they are well combined.
Add grated cucumber, green chilies, salt, and grated ginger to the yogurt mixture and mix well [Note: Start with 1/2 cup milk and reserve 1/2 cup for later].
Add the yogurt mixture to the rice and mash well using your fingers or the back of a ladle. Add the reserved milk as needed to ensure every grain of rice is moist.
Add oil or ghee to the tadka pan kept over medium-heat. When the oil is hot, add mustard seeds and asafoetida. Once the mustard seeds start to sputter, add urad, red chili and a sprig of curry leaves.
Let them sizzle for about 10 seconds and then pour this mixture over curd rice mixture.
Garnish with cilantro and mix well.
Serve immediately accompanied by pickle and/or papads.
Notes
Cook rice with almost twice the amount of water - this overcooks and softens it, making it easier to mush.
Freshly cooked rice tends to be more moist and can be easily mushed; that's why it is usually preferred. If you are using refrigerated leftover rice, sprinkle a few tablespoons of water first and microwave it for 30 to 60 seconds until it has softened a bit.
Cool rice for 15-20 minutes before mixing it with curd. Mixing hot rice with curd will lead to curd breaking down and becoming grainy.
Add whole milk: Milk helps reduce sourness and gives this curd rice a creamy texture. It is okay to skip it if you plan to eat within a few hours.
Use store-bought or homemade ghee to add more flavor to the dish.
Use creamy, full-fat, fresh yogurt for best results.