Curd rice is the most popular recipe in South India which is also known as yogurt rice. It is easy and simple to make. It is a dish originating from Indian southern states. The word “curd” in English denotes to probiotic yogurt. It is most popular dish in Tamil Nadu, Karnataka, Telangana and Andhra Pradesh of India. The dish is considered a staple in traditional south Indian cuisine. The tempered version is served during formal occasions and also offered as prasadam which is a blessed food for the devotees in temples.

It is most easily prepared by simply mixing steamed white rice and yogurt. It is allowed to cool to room temperature, seasoned with finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, curd and salt are added.

It is prepared alternatively by mashing cooked plain leftover rice with some salt, curd and a bit of milk to lessen the sour flavor of yogurt garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro. Adding a few chopped onions in bigger slices will help the curd rice from fermenting when required to be preserved. Variations of the recipe are listless and reflect the cuisine of each region. 

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield4 Plates
  • Serving Size100 g
  • Energy220 cal
  • Cuisine
    • Indian
  • Course
    • Appetizer
  • Cooking Method
    • Cutting
    • Steaming
    • Mixing
    • Sauteing

Ingredients

    • 1 cup boiled Rice
    • 2 cups Yogurt (Curd)
    • 2 tblsp Oil
    • 1/4 cup Milk
    • Finely chopped Coriander Leaves
    • 1-2 Green Chilies
    • 1 tsp Chana Daal
    • 1 tsp Urad Daal
    • 1 tsp Mustard Seeds
    • 1 1/2 tsp finely chopped Ginger
    • 2 tblsp desiccated Coconut
    • 1/2 tsp Salt

Method

1
  • In a saucepan heat 2 tablespoonful of oil.
  • Add mustard seeds to the oil.
  • When the mustard seeds start popping add chana and urad daal.
  • After a minute, add in the ginger, coriander and green chilies.
  • Saute them for a minute. Take the pan off the gas.
  • Add in the rice.
  • Mix the salt and desiccated coconut.
  • Just before serving, mix all the ingredients with yogurt (curd)and milk.

NOTES

  • Curd rice is often eaten accompanied by South Asian pickles.
  • In South Indian cuisine, curd rice is traditionally eaten at the end of lunch and dinner.
  • This helps ease the effects of spicy food consumed prior.
  • It is also said to aid digestion, as well as to balance the effects of the warm climate.
  • 4 servings per container
  • Serving Size100 g
  • Amount per serving
  • Calories220
  • % Daily Value*
  • Total Fat2 g2.56%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol1 mg0.33%
  • Sodium223 mg9.7%
  • Total Carbohydrate10 g3.64%
  • Dietary Fiber8 g28.57%
  • Total Sugars4 g
  • Calcium5 mg0.38%
  • Iron12 mg66.67%
  • Potassium7 mg0.15%
  • Zinc0.8 mg7.27%

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