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Curd Rice

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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.

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

  1. Mash the warm cooked rice slightly. Add salt and let it cool to room temperature.
  2. Once cooled, mix in the curd. Add milk if needed to adjust consistency.
  3. In a small pan, heat oil or ghee. Add mustard seeds and let them crackle.
  4. Add urad dal, green chilies, grated ginger, curry leaves, and hing. Sauté until aromatic and golden.
  5. Pour the tempering over the curd rice and mix gently to combine.
  6. Garnish with chopped coriander leaves and optionally pomegranate seeds or grated carrots.
  7. 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

Find it online: https://thefamilycooking.com/curd-rice/