Wednesday, July 22, 2009

Curd Rice

Curd Rice is truly a comfort food. It is a South Indian preparation. It tastes great with just a pickle or chutney.

My recipe to prepare curd rice is slightly different from the traditional recipe. I season the boiled rice first and then add the curd to it.


  • 2 cups of cooked white rice
  • 1 cup of plain yogurt/curd
  • 4-5 cashew nuts (optional)
  • Salt to taste
  • 1 green chili chopped fine
  • 5-6 curry leaves
  • 1 tbsp finely chopped coriander leaves
  • 1 small piece of ginger chopped finely
  • 1 dry red chili, cut into pieces
  • A pinch of asafetida
  • ½ tsp mustard seeds
  • 2 tablespoon cooking oil


  • Heat the oil in a pan. Splutter mustard and then add asafetida, curry leaves and dry red chili. Add cashew nuts, chopped ginger, coriander leaves, and chopped green chili. Reserve a teaspoon of this seasoning to garnish the curd rice later. Add boiled rice and salt to the pan and stir well.
  • Take the seasoned rice out in a bowl and allow it to cool.
  • Beat the curd well and add to the rice. Mix well.
  • Garnish with seasoning and serve the curd rice with a pickle.

Do You Know?

Yogurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk.

Kefir is an alcoholic version of yogurt. It has an alcohol content of about 2.5%.
Originally it was made from fermented camel milk, but now it is made from cow milk.

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