Why You’ll Love This Recipe
Curd Rice is the epitome of simplicity and comfort. It’s quick to prepare, requires minimal ingredients, and is incredibly gentle on the stomach. Naturally vegetarian and gluten-free, it can be easily made vegan by using plant-based yogurt. The tempering of mustard seeds, curry leaves, and chilies adds just enough flavor to elevate the dish without overpowering the natural tang of the curd. It’s perfect as a light lunch, side dish, or a go-to recipe for when you’re feeling under the weather.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked rice (soft and slightly mushy preferred)
- Plain curd (yogurt), fresh and not too sour
- Milk (optional, to adjust consistency)
- Salt
- Oil (or ghee)
- Mustard seeds
- Curry leaves
- Green chilies (finely chopped)
- Ginger (grated, optional)
- Hing (asafoetida, optional)
- Urad dal (optional, for crunch)
- Fresh coriander leaves (for garnish)
- Pomegranate seeds or grated carrots (optional, for garnish)
Directions
- Mash the cooked rice slightly while still warm. Add salt and let it cool.
- Once cooled, add curd and mix well. Add a few tablespoons of milk if the mixture is too thick.
- In a small pan, heat oil or ghee. Add mustard seeds and let them crackle.
- Add urad dal (if using), chopped green chilies, ginger, curry leaves, and a pinch of asafoetida. Sauté until aromatic.
- Pour the tempering over the curd rice and mix gently.
- Garnish with chopped coriander leaves, and optionally pomegranate seeds or grated carrots for color.
- Serve chilled or at room temperature.
Servings and timing
This recipe serves 4 people and takes about 15–20 minutes to prepare, especially if the rice is pre-cooked.
Variations
- Vegan version: Use plant-based yogurt and skip milk.
- Add fruits: Add pomegranate, grapes, or mango pieces for a sweet contrast.
- Use buttermilk: Replace yogurt with buttermilk for a thinner consistency.
- Spice it up: Add chopped green chilies or a pinch of crushed black pepper for a kick.
- Nutty crunch: Top with roasted cashews or peanuts for added texture.
Storage/Reheating
Curd Rice is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
If it thickens after chilling, stir in a splash of milk or water before serving. Avoid reheating in the microwave or on the stove, as it may cause the yogurt to curdle. Serve cold or at room temperature.
FAQs
What type of rice works best for Curd Rice?
Short-grain rice like sona masoori works best due to its soft and slightly starchy texture.
Can I use leftover rice?
Yes, leftover rice works well. Just warm it slightly and mash it before mixing with curd.
Can I skip the tempering?
Tempering enhances flavor, but you can skip it for a simpler version, especially if making it for toddlers or sick days.
Is curd rice eaten hot or cold?
It is usually served at room temperature or cold, especially in summer months.
What can I serve with curd rice?
It pairs well with pickle, papadam, or a simple vegetable stir-fry.
Can I add vegetables to curd rice?
Yes, grated carrots, cucumber, or even boiled beets can be mixed in for added nutrition and color.
Is curd rice good for digestion?
Yes, it’s cooling and soothing for the digestive system, especially when served with fresh curd.
Can I pack curd rice for lunch?
Yes, but use fresh curd and a small amount of milk to prevent it from turning sour by lunchtime.
How do I keep curd rice from becoming too thick?
Add a bit of milk or buttermilk before serving to loosen the consistency.
Is this recipe suitable for kids?
Absolutely. It’s mild, easy to digest, and can be made even plainer by omitting the chilies.
Conclusion
Curd Rice is a timeless comfort food that’s as nourishing as it is delicious. With its creamy texture and subtle tang, it provides a perfect balance to spicy meals or stands beautifully on its own. Whether you’re looking for a cooling dish in summer, a light meal, or a quick fix on a busy day, Curd Rice is a dependable classic you’ll want to return to again and again.
PrintCurd Rice
Curd Rice is a creamy and cooling South Indian dish made with cooked rice, yogurt, and tempered spices. Light, refreshing, and comforting, it’s perfect for hot weather or as a soothing end to a spicy meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: No-Cook (with tempering)
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 2 cups cooked rice (soft and slightly mushy)
- 1 cup plain curd (fresh, not too sour)
- 1/4 cup milk (optional, to adjust consistency)
- Salt to taste
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal (optional)
- 1–2 green chilies, finely chopped
- 1 teaspoon grated ginger (optional)
- 8–10 curry leaves
- 1 pinch asafoetida (hing, optional)
- 2 tablespoons chopped fresh coriander leaves (for garnish)
- 2 tablespoons pomegranate seeds or grated carrots (optional garnish)
Instructions
- Mash the warm cooked rice slightly. Add salt and let it cool to room temperature.
- Once cooled, mix in the curd. Add milk if needed to adjust consistency.
- In a small pan, heat oil or ghee. Add mustard seeds and let them crackle.
- Add urad dal, green chilies, grated ginger, curry leaves, and hing. Sauté until aromatic and golden.
- Pour the tempering over the curd rice and mix gently to combine.
- Garnish with chopped coriander leaves and optionally pomegranate seeds or grated carrots.
- Serve chilled or at room temperature.
Notes
- Use fresh curd to prevent sourness, especially if storing for later.
- Adjust thickness with milk or buttermilk as desired.
- Skip green chilies and hing for a milder, kid-friendly version.
- Best served fresh; avoid reheating to preserve texture and taste.
- Can be made vegan using plant-based yogurt and skipping milk.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 8mg
