Home Recipes Articles Contact Us

Curd Rice

4.30 from 8 votes

Advertisement
After a heavy and sumptuous 7 course South-Indian meal, Curd rice is served. There is a very thoughtful process of serving curd rice. As lots of spices and chilli goes in south Indian food, serving curd rice along with a small-sized banana is a traditional because it cools down the spices which have just entered. Curd/Yogurt which is also a probiotic food helps in the digestion process.Enjoy Comforting mustard flavored curd rice tempered with aromatic Indian spices.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Recipe CategoryVegetarian
Served AsLunch
Servings 4
Advertisement

Ingredients
  

  • Rice cooked till very soft- 225 gm.
  • Curd thick and whisked- 02 cups
  • Milk luke warm- 1/3rd cup
  • Ginger grated= ½ inch
  • Mustard soaked, coarsely ground- ½ tsp.
  • Salt –to taste
  • For the Tempering:
  • Oil- 01 tbsp.
  • Mustard seeds- ½ tsp
  • Cashew nuts broken, -04 nos.
  • Black gram dal split-1 tsp
  • Whole red chillies-04 nos.
  • Curry leaves -01 sprig
  • Asafoetida - 1 pinch
  • For the Garnish:
  • Coriander leaves- 02 sprigs
  • Whole red chillies. Fried-04 nos.
  • Cashew nuts broken, fried- 02 tsp.
Advertisement

Instructions
 

  • Cook the rice in enough water till very soft. When the rice is warm, slightly mash the rice ,add warm milk and salt and mix well
  • Allow the rice to come to room temperature.
  • Add the coarsely ground mustard paste and the thick curd to the cooled, cooked rice. Mix well.
  • Heat oil in a pan, add mustard seeds and allow them to crackle. Add the black gram dal ,ginger and curry leaves.
  • Add asafoetida and chopped coriander leaves and mix well. Switch off the flame.
  • Pour this tempering to the curd rice and mix. Adjust salt if required.
  • Garnish with chopped coriander leaves, fried cashew nuts and whole red chillies. Serve chilled or at room temperature with the pickle of your choice.

Notes

1. Do not add curd to hot rice.
2. You may add chopped green chillies in the tempering in addition to the ingredients mentioned.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother. 
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

Please appreciate the author by voting!

4.30 from 8 votes

In collaboration with

Chef Reetu Uday Kugaji Visit Profile / Website
Advertisement

Plattershare Team
Plattershare Team

Plattershare is platform to connect food lovers, food professionals and food brands. Share your recipes, food stories, food pictures and promote food businesses

No comments yet

Leave a Reply