Curd Rice

Curd Rice

Curd rice also called yogurt rice is an easy to make dish of India. The word "curd" in Indian English refers to unsweetened probiotic yogurt.

 

Curd rice is very popular in the Indian states of Tamil Nadu, Karnataka, Telangana and Andhra Pradesh.

 

Curd rice is often eaten accompanied by South Asian pickles such as those of mango or lime.

 

In a South Indian home, it is tradition to eat curd rice at the end of lunch and dinner, as this helps ease the effects of spicy food consumed prior. It is also said to aid digestion.

 

In some areas, curd rice is served in a unique style where steamed rice is mixed with mild curd, salted and then tempered with mustard seeds, curry leaves, dry chilies and urad dal (split black gram) and or chana dal (split bengal gram).

 

Garnishing varies with region, and range from grated carrots, pomegranate seeds, raisins, green and purple grapes, fried cashew nuts, grated raw mango and boondi.

 

It can be served lukewarm or chilled. Additional options include a pinch of powdered and roasted asafoetida.

  Recipe Servings: 2
  Cooking time: 30 Minutes

Ingredients

  • Rice (uncooked) - 1 cup
  • Curd (Yogurt) - 1 cup
  • Milk - 1/2 cup
  • Mustard Seeds - 1 tsp
  • Oil - 2 tbsp
  • Dry Red Chillies - 2-3
  • Chana Dal (Split Bengal gram) - 1 tbsp
  • Curry Leaves - 8-10
  • Salt - to taste
  • Coriander leaves (optional) - for garnishing
  • Water (to cook rice) - as required

Preparation

  • Wash rice properly until the water runs clear. Soak them for at least 15 minutes.

 

  • Take a large saucepan, add water to it. Bring it to a boil. For every cup of rice, use approximately 1¾ cups of water.

 

  • Now add 1 tsp of salt into the water. Add rice to the boiling water.

 

  • Stir once to separate any clumps.

 

  • Cover the pan with a lid and let the rice cook on low flame for about 18 minutes.

 

  • Then remove them from heat and allow the rice to steam in the pot for another 5 minutes.

 

  • Remove the lid, fluff with a fork. Keep it aside for later use.

 

  • Heat oil in a pan on a medium to low flame.

 

  • When oil gets hot, add mustard seeds, curry leaves and dry red chillies. Let them crackle. Mix in between.

 

  • When the seeds begin to splutter, add chana dal (Split Bengal gram) and mix well.

 

  • Once it start changing the colour (turns golden), turn off the flame and let the tempering cool at room temperature.

 

  • Take already cooked rice in a big bowl and mash them a bit with the back side of the spoon.

 

  • Add curd (yogurt) into it and mix well.

 

  • Then pour milk over it. Stir well with a spoon.

 

  • Now pour already prepared tempering mixture over it and mix it again.

 

  • Curd rice is ready to serve. You may garnish it with chopped fresh coriander leaves.