Best Curd Rice Recipe
I literally survive on curd rice most of my summer days every year. Curd rice is so soothing and comforting for the tummy, you wouldn’t want anything else to eat during hot summer days.
Servings: 3 servings
- 1 cup cooked rice (mushy, soft cooked rice best)
- 1 cup yogurt (thick, chilled)
- ¾ cup full cream milk chilled
- Salt to taste
- Pomegranate seeds garnish (optional)
- Green grapes garnish (optional)
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon urad dal
- 4 dried red chilies
- 1 sprig curry leaf
Cook 1 cup raw rice in 2 ¾ cup water. Rice should be mushy and cooked very well. Once rice is cook, mash it well and keep aside to cool.
Heat oil in a small pan. Let the mustard seeds crackle. Add cumin seeds, urad dal. Once urad dal turns golden brown thrown in dried red chilies and curry leaves. Turn off flame immediately.
Once rice is cooled down add yogurt, milk and salt to taste. Mix well.
Add the tempered items and give a gently mix. Add more curd or milk if you find curd rice is too thick. Finally stir in pomegranate seeds, give a gentle mix. Serve immediately with potato roast on the side along with pickle.
This recipe works best with rice cooked well and that is mushy. If using left over rice, make sure to cook again in extra water for few more minutes and mash it well.
Make sure rice is cooled down, chilled curd.
If making for someone who is lactose intolerance please make sure you use lactose free curd and skip the milk in the recipe.
Calories: 191kcal | Carbohydrates: 24g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 238mg | Fiber: 1g | Sugar: 7g | Vitamin A: 380IU | Vitamin C: 13.8mg | Calcium: 173mg | Iron: 0.8mg