Side DishLunchMain Course

Curd Rice

Name: Curd Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup rice cooked; 1.5 cup plain yogurt full-fat, whisked; 0.25 cup milk; 0.5 tsp salt; 1 tbsp ghee; 0.5 tsp mustard seed; 0.5 tsp urad dal; 1 tsp ginger grated; 1 pcs green chili finely chopped; 8 pcs curry leaf; 0.25 tsp asafoetida; 2 tbsp fresh cilantro chopped

Curd rice is a simple, comforting South Indian dish made with cooked rice and yogurt, often tempered with aromatic spices and herbs. It's a popular choice for its cooling properties and easy digestibility, especially in warm climates. This recipe offers a basic, delicious rendition perfect as a side or light meal.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 158 kcal

VegetarianGluten-free

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cuprice, cooked
1.5 cupplain yogurt, full-fat, whisked
0.25 cupmilk
0.5 tspsalt

tempering

1 tbspghee
0.5 tspmustard seed
0.5 tspurad dal
1 tspginger, grated
1 pcsgreen chili, finely chopped
8 pcscurry leaf
0.25 tspasafoetida

garnish

2 tbspfresh cilantro, chopped

Equipment

small pan · spoon · large bowl

The method

Step by step

1
Ensure the cooked rice is cooled to room temperature; this prevents the yogurt from curdling when mixed.
Cook’s note: Using day-old rice works perfectly for this recipe.
2
In a large bowl, combine the cooled rice, plain yogurt, milk, and salt.
About 2 min
Cook’s note: Adjust salt to your preference after tasting.
3
Mix gently until all ingredients are well combined and the rice is evenly coated with the yogurt mixture.
About 1 min
Cook’s note: Avoid overmixing to keep the rice grains somewhat intact.
4
Heat ghee in a small pan or tempering ladle over medium heat.
About 1 min
5
Add mustard seeds to the hot ghee and let them splutter.
About 1 min
6
Once the mustard seeds splutter, add urad dal and fry until it turns light golden brown.
About 1 min
Cook’s note: Keep an eye on the dal to prevent burning, as it can quickly go from golden to burnt.
7
Stir in the grated ginger, chopped green chili, curry leaves, and asafoetida. Sauté for about 30 seconds until fragrant.
About 1 min
8
Pour the hot tempering mixture over the curd rice mixture in the bowl.
9
Mix everything thoroughly to distribute the flavors.
About 1 min
10
Garnish with fresh cilantro before serving.
About 1 min

Per serving

Nutrition

71%Score

Calories: 158.4kcal
Protein: 5.2g
Carbs: 18.6g
Fat: 7g
Fibre: 0.3g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover curd rice in an airtight container in the refrigerator.

Reheating

Curd rice is best eaten chilled or at room temperature; reheating is not recommended as it may curdle.