Curd Rice

Fried curd rice, also known as “Thayir sadam vadagam” in South Indian cuisine, is a delightful dish that combines the creamy texture of curd rice with the crunchiness of fried fritters.


For Curd Rice:

  • 1 cup rice
  • 2 cups yogurt (curd)
  • Salt
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon split black gram (urad dal)
  • 1/2 teaspoon split chickpeas (chana dal)
  • 1-2 green chilies, finely chopped
  • A few curry leaves
  • 2 tablespoons chopped coriander leaves (optional)
  • Water

For Frying:

  • Oil for deep frying


  1. Cook the rice: Wash the rice and cook until soft and mushy. Let it cool.
  2. Make curd rice: In a big bowl, mash the cooked rice and mix in yogurt and salt until creamy. Adjust thickness with water if needed.
  3. Tempering: Heat oil in a small pan. Add mustard seeds. When they pop, add cumin seeds, black gram, chickpeas, green chilies, and curry leaves. Cook until golden. Let it cool a bit.
  4. Add the tempering to the curd rice and mix. Add chopped coriander leaves if using.
  5. Shape into fritters: Take small portions of the mixture and shape them into balls or patties.
  6. Fry: Heat oil in a pan. Once hot, fry the shaped fritters until golden brown and crispy.
  7. Drain excess oil on paper towels.
  8. Serve hot with your favorite chutney or sauce.

Enjoy your homemade fried curd rice fritters!

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