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{{Short description|Indian dish}} | |||
{{Infobox prepared food | {{Infobox prepared food | ||
| name = Curd rice | | name = Curd rice | ||
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'''Curd rice''', also called '''yogurt rice''', is a dish originating from [[India]]. The word "[[Dahi (Curd)|curd]]" in [[Indian English]] refers to unsweetened [[probiotic]] [[yogurt]]. It is most popular in the [[South India|South Indian states]] of [[Tamil Nadu]], [[Kerala]] , [[Karnataka]], [[Telangana]] and [[Andhra Pradesh]]; and also in [[Maharashtra]].<ref name="chand">Chandra, Smita (1991). ''From Bengal to Punjab: The Cuisines of India''. Crossing Press, p. 121.</ref><ref name="plunk">Plunkett, Richard, Teresa Cannon, Peter Davis, Paul Greenway, and Paul Harding (2001). ''Lonely Planet: South India'', p. 127.</ref><ref>Advantages of curd and curd rice:https://indianexpress.com/article/lifestyle/health/curd-rice-dahi-chawal-yoghurt-winter-6141196/</ref> | '''Curd rice''', also called '''yogurt rice''', is a dish originating from [[India]]. The word "[[Dahi (Curd)|curd]]" in [[Indian English]] refers to unsweetened [[probiotic]] [[yogurt]]. It is most popular in the [[South India|South Indian states]] of [[Tamil Nadu]], [[Kerala]] , [[Karnataka]], [[Telangana]] and [[Andhra Pradesh]]; and also in [[Maharashtra]].<ref name="chand">Chandra, Smita (1991). ''From Bengal to Punjab: The Cuisines of India''. Crossing Press, p. 121.</ref><ref name="plunk">Plunkett, Richard, Teresa Cannon, Peter Davis, Paul Greenway, and Paul Harding (2001). ''Lonely Planet: South India'', p. 127.</ref><ref>Advantages of curd and curd rice:https://indianexpress.com/article/lifestyle/health/curd-rice-dahi-chawal-yoghurt-winter-6141196/</ref> | ||
In the state of Maharashtra it is known as ''dahi bhat''. In the state of Tamil Nadu it is called ''thayir saadam'', in [[Kerala]] it is called ''tayire chōre'' and in [[Telangana]] and [[Andhra Pradesh]] it is called ''perugannam/daddojanam''. In [[Karnataka]], it is called mosaranna. The dish is a staple of traditional cuisine, with the untempered version present at the end of almost every South Indian meal. The tempered version is often served during formal occasions and also offered as ''prasadam'' (blessed food) to devotees in temples. | In the state of Maharashtra it is known as ''dahi bhat''. In the state of Tamil Nadu it is called ''thayir saadam'', in [[Kerala]] it is called ''tayire chōre'' and in [[Telangana]] and [[Andhra Pradesh]] it is called ''perugannam/daddojanam''. In [[Karnataka]], it is called mosaranna. The dish is a staple of traditional cuisine, with the untempered version present at the end of almost every South Indian meal. The tempered version is often served during formal occasions and also offered as ''prasadam'' (blessed food) to devotees in temples. | ||