Curd Rice  ratingratingratingratingrating

Curd rice or Yogurt rice is a simple delicacy made in South India. It is a very popular south Indian dish and is truly a comfort food. It tastes great with just a pickle or any chutney or even dals (lentils). In most of the homes of south India, it is standard to eat curd rice at the end of lunch or dinner that helps ease the effects of the notoriously spicy main dishes. The word “curd” as used in India is usually referred to sour, unsweetened yoghurt. It is most popular in the Indian states of Karnataka, Kerala, Andra Pradesh and Tamil Nadu.

For me Curd rice is the most favourite rice dishes. I just love to have it just by itself without any accompaniments. It does bring some good memories of my college days when my mom used to take it for lunch and my friends would finish it off leaving a small portion for me:) Hope you guys also love it!!

Preperation Time: 5 min.

Cooking Time: 35 min.

Serves: 4


Raw rice / pachari - 1 cup

Water - 2 1/2 cups

Yogurt - 1 1/2 cup

Green chilli - 1 (finely chopped)

Ginger - 2 tsp (finely chopped)

Chana dal - 1 tsp

Urad dal - 1 1/2 tsp

Mustard seeds - 1 tsp

Oil - 1 Tbsp

Salt - to taste

Green grapes or pomegranates - few

Preparation Method

Cook rice with 2 1/2 cups of water. Make sure the water is fully evaporated and the rice is cooked well.

Mash it well with a spatula and keep aside.

Heat a pan with oil and splutter mustard seeds.

Then add chana dal, urad dal, ginger and green chilli and saute for a minute.

Pour these seasonings into the yogurt. Add salt to taste and mix well.

Add this yogurt to the mashed rice and mix well.

Garnish it with green grapes or pomegranates.

Enjoy it with pickle..

Add Ratings and Comments        Print

Name: Maya Menon
Rating: Excellent
Comment: I added a pinch of asaefoetida (kayam) too. Keep posting more recipes.

Name: Jasvinder
Rating: Excellent
Comment: Simple yet tasty!! It has become my 13 year daughter's favourite lunch box dish. Many thanks.

Name: Meetu
Rating: VeryGood
Comment: This is my all time favourite. I would recommend adding a few whole peppercorns into the seasoning. And I did leave out the milk while cooking the rice.

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