Curd Rice
Creamy, refreshing, and packed with bold South Indian flavors, curd rice is the ultimate comfort food that pairs tangy yogurt with fluffy cooked rice. This quick and easy recipe comes together in just 20 minutes, featuring a luscious blend of yogurt, milk, and a medley of tempering ingredients like mustard seeds, curry leaves, ginger, and a hint of green chili for a subtle kick. Finely grated carrots and fresh cilantro add vibrant color, while an optional garnish of pomegranate seeds and cashew nuts brings delightful texture and sweetness. Perfect as a main dish or a cooling side, curd rice is a nourishing choice for summer lunches or festive spreads. Enjoy it immediately or serve chilled for an extra-refreshing touch.
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 1.5 cups Yogurt (curd)
- 0.25 cups Milk
- 0.5 teaspoons Salt
- 1.5 tablespoons Vegetable oil
- 1 teaspoons Mustard seeds
- 8 leaves Curry leaves
- 1 medium (finely chopped) Green chili
- 0.5 teaspoons (grated) Ginger
- 0.25 teaspoons Asafoetida (hing)
- 1 tablespoons (optional, roughly chopped) Cashew nuts
- 2 tablespoons (grated) Carrot
- 1 tablespoons (chopped) Cilantro (coriander leaves)
- 2 tablespoons (optional) Pomegranate seeds
Instructions
Ensure the cooked rice is cool. If it is freshly cooked, allow it to cool to room temperature to avoid curd separation.
In a large mixing bowl, mash the cooked rice slightly with the back of a spoon or your hands to ensure a creamy texture.
Add yogurt, milk, and salt to the rice, and mix well until everything is combined. Adjust the consistency by adding extra milk if needed; the mixture should be slightly thick yet smooth.
Heat oil in a small pan over medium heat for tempering.
Add mustard seeds. Once they start to splutter, add curry leaves, finely chopped green chili, grated ginger, and asafoetida.
If using, stir in the cashew nuts and sauté until they turn light golden brown.
Pour the tempering mixture over the curd rice and mix gently to distribute the flavors evenly.
Fold in the grated carrot and chopped cilantro. If desired, top with pomegranate seeds for added texture and sweetness.
Taste and adjust the salt, if necessary, before serving.
Serve immediately or refrigerate for 30 minutes if you prefer a chilled version.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 33.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 590 mg | 45% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
