CURD RICE

Curd rice is a traditional South Indian recipe. It is made with rice, curd and salt. It is usually tampered with few spices, which makes it even more delicious. It can also be served without the tampering which makes it suitable for kids and elders.

Curd rice is an easy to make recipe, and also a comforting meal for most of the South Indians. Curd rice with pickle is the most preferred combination. But, it goes really well with almost any kind of side dish.

Curd rice is a natural coolant, and is mostly preferred during summers to maintain the body heat. It is rich in probiotics, which supports gut health. It is an easily digestible food. Thus, it is mostly recommended for people with upset stomachs and indigestion.

ABOUT THE RECIPE:

Generally, milk is added along with curd for this recipe. This method is preferred, when it is packed for lunch, especially during summers. The heat during summers will ferment the milk, which makes it suitable to be consumed during lunch. This method is followed to prevent the curd from turning sour.

This method works only for summers since, the milk take a really long time to ferment during winters. In winters, the milk won’t ferment easily and it probably might taste like milk rice. For immediate consumption, curd rice can be made completely with curd, without adding any milk to it.

In this recipe, I haven’t added any milk since, it is made for immediate consumption. I’ve used 2 cups of curd for 1 cup of rice. The 2 cups of curd can be replaced with 1 1/2 cups of curd and 1/2 cup of milk.

*Plain unflavoured yoghurt can be substituted for curd.

INGREDIENTS FOR CURD RICE:

• RAW RICE – 1 CUP
• CURD/YOGHURT – 2 CUPS
• SALT – AS REQUIRED

FOR TAMPERING(OPTIONAL):

• GINGER(FINELY CHOPPED) – 1 TBSP
• GREEN CHILLIES(FINELY CHOPPED) – 1 TBSP
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• GRAM DHAL – 1 TSP
• CURRY LEAVES – 15~20 NOS.
• OIL – 2 TBSP

HOW TO MAKE CURD RICE:

• Wash 1 cup of raw rice thoroughly with water.

• Add the washed rice to a pressure cooker.

• To 1 cup of rice, add 4.5 cups of water. Cover the lid and pressure cook it for 3 whistles.

• After 3 whistles turn off the flame. Once the pressure is released completely, open the lid.
• Mash it with a ladle or a potato masher.

• Once it is mashed completely, add the required amount of salt to it.

• Then add 2 cups of curd/yoghurt to it.

• Mix everything well. Add little water, if it’s too thick.

• Heat a kadai, and add 2 tbsp of oil to it.
• Once the oil is heated, add 1 tsp of mustard seeds, 1 tsp of urid dhal and 1 tsp of gram dhal to it.

• Fry it until it turns to light golden brown in color. Then add the finely chopped ginger and green chillies to it.

• Fry it for 10 seconds, and then add the curry leaves to it.

• Saute it for a second. Turn off the flame and pour the tampering to the curd rice. Mix everything well.

YUMMY, CREAMY AND DELICIOUS CURD RICE IS READY.

SERVE IT WITH YOUR FAVOURITE SIDE DISH.

I HAD IT WITH BABY POTATO ROAST AND SEPPANKIZHANGU CHIPS.

CURD RICE

Recipe by foodpassion1513Course: Uncategorized

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

150

kcal

Curd rice is a traditional South Indian recipe. It is made with rice, curd and salt. It is usually tampered with few spices, which makes it even more delicious. It can also be served without the tampering which makes it suitable for kids and elders.
Curd rice is an easy to make recipe, and also a comforting meal for most of the South Indians. Curd rice with pickle is the most preferred combination. But, it goes really well with almost any kind of side dish.
Curd rice is a natural coolant, and is mostly preferred during summers to maintain the body heat. It is rich in probiotics, which supports gut health. It is an easily digestible food. Thus, it is mostly recommended for people with upset stomachs and indigestion.

Ingredients

• RAW RICE – 1 CUP

• CURD/YOGHURT – 2 CUPS

• SALT – AS REQUIRED

• FOR TAMPERING(OPTIONAL):

• GINGER(FINELY CHOPPED) – 1 TBSP

• GREEN CHILLIES(FINELY CHOPPED) – 1 TBSP

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• GRAM DHAL – 1 TSP

• CURRY LEAVES – 15~20 NOS.

• OIL – 2 TBSP

Directions

• Wash 1 cup of raw rice thoroughly with water.
• Add the washed rice to a pressure cooker.
• To 1 cup of rice, add 4.5 cups of water. Cover the lid and pressure cook it for 3 whistles.
• After 3 whistles turn off the flame. Once the pressure is released completely open the lid.
• Mash it with a ladle or a potato masher.
• Once it is mashed completely, add the required amount of salt to it.
• Then add 2 cups of curd/yoghurt to it.
• Mix everything well. Add little water, if it’s too thick.
• Heat a kadai, and add 2 tbsp of oil to it.
• Once the oil is heated, add 1 tsp of mustard seeds, 1 tsp of urid dhal and 1 tsp of gram dhal to it.
• Fry it until it turns to light golden brown in color. Then add the finely chopped ginger and green chillies to it.
• Fry it for 10 seconds, and then add the curry leaves to it.
• Saute it for a second. Turn off the flame and pour the tampering to the curd rice. Mix everything well.
• YUMMY, CREAMY AND DELICIOUS CURD RICE IS READY.