|Alternative names||Yogurt rice|
|Place of origin||India|
|Region or state||India|
|Main ingredients||Rice, yogurt, tempering|
|Cookbook: Curd rice Media: Curd rice|
Curd rice (Tamil: தயிர் சோறு, Kannada: ಮೊಸರು-ಅನ್ನ (mosaru-anna), Telugu: పెరుగు అన్నం) also called yogurt rice is a dish of India. The word "curd" in Indian English refers to unsweetened probiotic yogurt. It is very popular in the Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh.
In the state of Tamil Nadu it is called "Thayir Saadam". "Thayir" meaning "curd," and "Saadam" meaning "rice." It is offered as 'prasadam' (blessed food) to devotees in temples. Here this is called by a different name 'dadhiannam'/ (Tamil script:ததியன்னம்/ தத்தியோதனம்) (Sanskrit दधि dadhi=curd + अन्नं annam = cooked rice.)
While it is most easily prepared by simply mixing steamed white rice and yogurt, more elaborate methods can be used when needed. A simple recipe: Rice is steamed so it breaks down into nearly a paste. It is then allowed to cool to room temperature, after which it is seasoned with finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, milk, yogurt, and salt are added.
Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers) with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro.Also, adding few chopped onions in bigger slices will help the curd rice from fermenting when required to be preserved. 
Curd rice is often eaten accompanied by South Asian pickles such as those of mango or lime. In a South Indian home, it is tradition to eat curd rice at the end of lunch and dinner, as this helps ease the effects of spicy food consumed prior. It is also said to aid digestion.
In some areas, curd rice is served in a unique style where steamed rice is mixed with mild curd, salted and then tempered with mustard seeds, curry leaves, dry chilies and urad dal. Garnishing varies with region, and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashewnuts, grated raw mango and boondi. It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.
- Chandra, Smita (1991). From Bengal to Punjab: The Cuisines of India. Crossing Press, p. 121.
- Plunkett, Richard, Teresa Cannon, Peter Davis, Paul Greenway, and Paul Harding (2001). Lonely Planet: South India, p. 127.