South Indian food is all about freshness, comfort, and balanced nutrition. Among its many gems, curd rice (also called Thayir Sadam) served with a simple vegetable stir-fry is a true classic. It’s cooling, wholesome, and comes together in under 30 minutes which makes it one of the best choices for a quick lunch.
Whether you’re packing a tiffin, cooking for your family, or just need a light meal during a busy day, this combo will keep you satisfied without making you feel heavy.
Why Choose Curd Rice for Lunch?
Cooling & Refreshing: Curd rice naturally cools the body, especially during hot days. Probiotic-Rich: Curd (yogurt) improves digestion and gut health. Quick & Easy: Minimal ingredients, ready in 10–15 minutes. Perfect Pairing: Goes beautifully with a spicy, crunchy vegetable stir-fry.
🥣 Ingredients
🌿 For Curd Rice
1 cup boiled rice (preferably sona masoori or any soft short-grain variety)
1 cup thick curd (plain yogurt)
¼ cup milk (optional, gives a smooth texture)
1 teaspoon grated or finely chopped ginger
1–2 green chilies, slit lengthwise
7–8 fresh curry leaves
1 teaspoon mustard seeds
1 teaspoon split urad dal (black gram)
1 teaspoon chana dal (Bengal gram)
2 tablespoons fresh coriander leaves, chopped finely
1 tablespoon ghee or cooking oil
Salt as needed
🥦 For Quick Vegetable Stir-Fry
1 cup assorted vegetables (like beans, carrots, capsicum, or cabbage – chopped small)
2 tablespoons fresh grated coconut (optional but adds flavor)
1 teaspoon mustard seeds
1 teaspoon urad dal
1–2 green chilies, chopped
1 dried red chili (for spice)
6–7 curry leaves
1 tablespoon oil (any neutral oil works)
Salt to taste
Step-by-Step Method
Step 1: Prepare the Curd Rice
1. In a mixing bowl, mash the cooked rice lightly.
2. Add curd and a little milk (if using) to adjust consistency. Mix well.
3. Take a small pan and heat some ghee or oil. First add the mustard seeds and let them crackle. Then put in the urad dal and chana dal, and fry until they turn lightly golden. Now add the curry leaves, a bit of chopped ginger, and the green chilies. Sauté for a few seconds so that all the flavors blend together.
4. Sauté until golden and aromatic.
5. Pour this tempering over the curd-rice mixture. Add salt and coriander leaves. Mix gently.
Your creamy, tangy curd rice is ready!
Step 2: Make the Vegetable Stir-Fry
1. Heat oil in a pan and add mustard seeds. Let them crackle.
2. Add urad dal, curry leaves, red chili, and green chilies. Fry for a few seconds.
3. Toss in the chopped vegetables and stir well.
4. Add salt and cook on medium heat for 5–7 minutes until vegetables are tender yet crisp.
5. Sprinkle grated coconut before serving for authentic South Indian flavor.
Serving Suggestions
Serve curd rice with a scoop of vegetable stir-fry on the side.
You can also add a crunchy papad or pickle for extra taste.
In lunch boxes, pack the curd rice in a separate container to keep it fresh and non-watery.