Curd Rice - South-Indian meal

Curd Rice - South-Indian meal - Plattershare - Recipes, food stories and food lovers
After a heavy and sumptuous 7-course South Indian meal, Curd Rice is served. There's a very thoughtful process to serving curd rice.
As many spices and chilies are used in South Indian cuisine, serving curd rice alongside a small-sized banana is traditional because it helps cool down the spices that have just been consumed.
Curd or yogurt, which is also a probiotic food, aids in the digestion process. Enjoy comforting mustard-flavored curd rice tempered with aromatic Indian spices.
4.30 from 8 votes
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served As: Lunch
Recipe Cuisine Type: Homestyle Cooking, Indian, South Indian
Recipe Taste: Salty
Calories 409 kcal
Servings 4

Ingredients
 

  • 225 gm Rice cooked till very soft
  • 2 cup Curd thick and whisked
  • 1/3 cup Milk luke warm
  • 1/2 inch Ginger grated
  • ½ tsp Mustard soaked, coarsely ground
  • 1-2 tsp Salt or as per taste

For the Tempering

  • 01 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 4 Cashews
  • 1 tsp Black Lentil split
  • 4 Red Chillies whole
  • 01 leaves Curry
  • 1 pinch Asafoetida

For The Garnish

  • 1/2 bunch Coriander 02
  • 4 Red Chillies whole, fried
  • 2 Cashews broken, fried
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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.

Recipe 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

Recipe Nutrition

Calories: 409kcal | Carbohydrates: 59g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 613mg | Potassium: 414mg | Fiber: 4g | Sugar: 6g | Vitamin A: 998IU | Vitamin C: 130mg | Calcium: 215mg | Iron: 3mg
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