Curd Rice

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    Indian Curd Rice

    What is comfort food to you? For some it’s a bowl of noodles or mashed potatoes or chili. For me it’s dal-chawal, which is basically nothing but rice and lentils. Trust me nothing beats the taste and aroma of rice and dal with some ghee (clarified butter) on top. I’ll take it any day over all the fancy food and that’s why I say we all might like to eat different things but after some time the body craves for that comfort food. Isn’t it?

    One such popular comfort food from India is Curd Rice, where  rice is mixed with curd and them some seasoning and veggies are added to it. Oh by the way we refer to yogurt as curd in India, in case you were getting confused. I didn’t grew up eating curd rice because this dish is from South India but over the years it has definitely become one of my favorite things to eat. Whenever I feel like eating something comforting and easy on my stomach, curd rice is my no.1 option. This dish is a part of every special occasion in South India, the cool yogurt perfectly balances out all the spicy food.

    Curd Rice Indian

    For this recipe, long grain rice is cooked with a lot of water, more than what we would normally add to rice. Because the rice is cooked with extra water, it’s quite soft and mushy once cooked and so it’s easy to mash it. Milk and yogurt are added to the rice and for extra creaminess and you might also want to add in some butter. You can totally skip the butter if you want, I added it for that extra flavor. Adding veggies in curd rice is optional, many people like it as such -without any veggies. However I do like to add carrot, green pepper and ginger to it. Ginger gives such a nice flavor to the rice and I highly recommend using it in the recipe.

    And like most of the Indian recipes, we need to temper it. Tempering or tadka refers to the process of adding seasoning to the dish in the end and is an integral part of Indian cuisine. Mustard seeds, curry leaves, dhuli urad dal [split black gram], chana dal [split garbanzo beans] are some of the commonly used ingredients for tempering in South Indian cuisine. There’s no hard and fast rule but these are mostly used. You can also add nuts like cashews to the curd rice and also some fruits. I added some pomegranate seeds but that it totally optional.

     

    Method

    Take 1 cup of rice [any long grain rice works well here, I used sona masoori rice which is easily available at Indian stores] in a pressure cooker and rinse it thoroughly.

    Add 4 cups of water, close the lid and place it on high heat. Cook for 4 whistles and then remove from flame. If you don’t have a pressure cooker, cook rice in a pan with 4 cups of water till it’s soft and mushy.

    Once the pressure comes off, open the lid and transfer the cooked rice to a wide bowl.

    Curd Rice Recipe-Step-1

    While the rice is still warm, add hot milk to it along with butter. Also mash the rice as you add in the milk.

    Mix till butter and milk are well combined. You can also add some more water to adjust the consistency, it should be stiff/thick. Now let the rice cool down.

    Once the rice has cooled down add the yogurt/curd.

    Curd Rice Recipe-Step-2

    Mix thoroughly till yogurt is well combined with the rice.

    Add in the chopped green chili, ginger, coriander leaves, carrot and green pepper/capsicum. Also add in the salt.

    Mix till all veggies are mixed well with the rice. At this point check the salt and adjust accordingly.Curd Rice Recipe-Step-3

    Now heat 2-3 teaspoons of oil in a pan on medium heat. Once the oil is hot, add mustard seeds and let it crackle.

    When the mustard seeds start popping, add hing (asafoetida), curry leaves and urad dal (lentil). Cook till the dal starts turning golden brown in color.

    Remove the pan from heat and transfer tempering to the rice bowl. Mix till combined.

    Curd Rice Recipe-Step-4I like to eat my curd rice chilled. So once it’s done, I pop it in the fridge and let it chill for 4-5 hours. I love with some pickle and hot sambhar [south Indian lentil soup] on the side. Yum!

    South Indian Curd Rice

    * You can add fruits & nuts to the curd rice as well. Cashews, peanuts, mangoes will all taste good here.

    * Using butter is optional but do add it if you want a creamier curd rice.

    Curd Rice

    Serves: 3-4

    Curd Rice is South India's ultimate comfort food where curd and rice are mixed together and then seasoned with some Spices and Veggies!
    Ingredients
    To cook the rice
    • 1 cup rice
    • 4 cups water
    To be added to the cooked & mashed rice
    • ¾ cup warm milk
    • 2 teaspoon butter
    • 1.25 cups + 2 tablespoons yogurt, use full fat
    • 2 teaspoons ginger, finely chopped
    • 2 teaspoons green pepper, finely chopped
    • 1 green chili, finely chopped
    • 2 teaspoons carrot, finely chopped
    • 1 tablespoon coriander, finely chopped
    • salt, to taste
    • water, as needed
    To temper
    • 3 teaspoons vegetable oil
    • 1 teaspoon mustard seeds
    • 2 teaspoons urad dal
    • hing (asafoetida), generous pinch
    • 5-6 curry leaves
    Pomegranate seeds, to serve, optional
      Instructions
      Cook the rice
      1. Take 1 cup of rice [any long grain rice works well here, I used sona masoori rice which is easily available at Indian stores] in a pressure cooker and rinse it thoroughly.
      2. Add 4 cups of water, close the lid and place it on high heat.
      3. Cook for 4 whistles and then remove from flame. [If you don't have a pressure cooker, cook the rice in a pan with 4 cups of water till soft and mushy]
      4. Once the pressure comes off, open the lid and transfer the cooked rice to a wide bowl.
      Mash the rice and add ingredients
      1. While the rice is still warm, add hot milk to it along with butter. Also mash the rice as you add in the milk.
      2. Mix till butter and milk are well combined.
      3. You can also add some more water to adjust the consistency, it should be stiff/thick. Now let the rice cool down.
      4. Once the rice has cooled down add the yogurt/curd and mix.
      5. Add in the chopped green chili, ginger, coriander leaves, carrot and green pepper/capsicum and mix. Also add in the salt.
      Tempering
      1. Heat 2-3 teaspoons of oil in a pan on medium heat.
      2. Once the oil is hot, add mustard seeds and let it crackle.
      3. When the mustard seeds start popping, add hing, curry leaves and urad dal (lentil).
      4. Cook till the dal starts turning golden brown in color.
      5. Remove the pan from heat and transfer tempering to the rice bowl. Mix till combined.
      6. Place it in the refrigerator to chill.
      7. Sprinkle some pomegranate seeds on top [optional] and serve with pickle.

       

      20 thoughts on “Curd Rice

      1. Trust me nothing beats the taste and aroma of rice and dal with some ghee (clarified butter) on top.

        ^^ yes yes yes that’s my favoriteee comfort food!! I am sad that I didn’t bring lentils to school with me, haha because it’s just the best.

        This curd rice sounds amazing! I remember we used to always get it from the temple and it was delicious!

      2. I love rice and have been eating a lot of it lately! This rice dish looks delicious! Love the addition of butter! With all the spices on top it is something I would definitely try soon!

      3. I love curd rice! (Or thayir sadam as we call it in my Tamil house). It’s the number one thing I miss being a vegan. At our local temple they serve the best curd rice: slightly runny, salty, and refreshing, paired with the tangiest pickle ever. Yours looks great! 🙂

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