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Curd Rice Recipe - Easy South Indian Comfort Food

Curd Rice Recipe

Roshni
Learn to make creamy, cooling curd rice in 15 minutes. This authentic South Indian recipe is perfect for hot days and pairs beautifully with pickles.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine South Indian
Servings 2
Calories 280 kcal

Ingredients
  

For the curd rice

  • 1 cup cooked rice slightly warm or room temperature
  • 3/4 cup thick fresh yogurt curd
  • 1/4 cup milk optional, for creaminess
  • Salt to taste

For the tempering

  • 1 tbsp oil or ghee
  • 1 tsp mustard seeds
  • 1 tsp urad dal split black gram
  • 1 to 2 green chilies slit lengthwise
  • 8 to 10 curry leaves
  • 1 small piece ginger finely chopped, optional
  • 1 pinch asafoetida hing

Optional add-ins

  • 2 tbsp grated carrot
  • 2 tbsp finely chopped cucumber
  • 1 tbsp pomegranate arils
  • 1 tbsp coriander leaves chopped

Instructions
 

  • Take the cooked rice in a wide bowl. If it is too hot, let it cool to warm or room temperature. Mash it lightly with the back of a spoon so the grains break slightly and mix easily with yogurt.
  • Add the yogurt and milk to the rice. Mix well until everything is smooth and creamy. Adjust the consistency by adding more yogurt or milk if needed. Add salt to taste and mix again.
  • Heat oil or ghee in a small tadka pan or small kadhai over medium heat. Once hot, add mustard seeds and let them splutter for a few seconds.
  • Add urad dal and fry until it turns golden brown. This should take about 30 seconds. Watch closely so it does not burn.
  • Add the slit green chilies, curry leaves, chopped ginger if using, and a pinch of asafoetida. Fry for 10 to 15 seconds until the curry leaves turn crisp and aromatic.
  • Pour this hot tempering over the prepared curd rice. Mix gently to distribute the tempering evenly.
  • If using any optional add-ins like grated carrot, cucumber, or pomegranate, fold them into the rice now.
  • Let the curd rice rest for 10 minutes at room temperature or chill it in the fridge for 20 to 30 minutes before serving. This helps the flavors come together beautifully.

Notes

Equipment: Use a wide mixing bowl to mash and mix the rice easily. A small tadka pan works best for tempering.
Make-ahead: You can prepare the rice and yogurt base a few hours in advance and store it in the fridge. Add the tempering just before serving for maximum freshness and crunch.
Consistency tip: Curd rice thickens as it sits. If it becomes too thick after refrigeration, stir in a tablespoon or two of milk or water to loosen it up.
Rice type: Sona masoori or any short-grain rice works best. Basmati can be used but gives a slightly different texture.
Yogurt quality: Use fresh, thick yogurt that is not too sour. Homemade curd works wonderfully. If store-bought, choose plain full-fat yogurt without added flavors or stabilizers.
Storage: Curd rice keeps well in the fridge for up to 24 hours. The tempering will soften over time, so consider adding a fresh tadka if serving the next day.
Serving temperature: Curd rice is best served chilled or at room temperature. Avoid reheating as it will turn the yogurt sour and watery.