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Curd Rice Recipe and Nutritional Info

This document provides a recipe for curd rice, a popular South Indian dish served as part of meals or thalis. The recipe calls for rice that is pressure cooked until very soft, then mashed and mixed with yogurt, milk, ginger, curry leaves, green chili, coriander, and tempered with mustard seeds and asafetida. The curd rice is topped with coriander or fruit and served as a simple yet delicious side dish.

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26 views2 pages

Curd Rice Recipe and Nutritional Info

This document provides a recipe for curd rice, a popular South Indian dish served as part of meals or thalis. The recipe calls for rice that is pressure cooked until very soft, then mashed and mixed with yogurt, milk, ginger, curry leaves, green chili, coriander, and tempered with mustard seeds and asafetida. The curd rice is topped with coriander or fruit and served as a simple yet delicious side dish.

Uploaded by

varun_0512933
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

curd rice recipe |

Prep time 12 mins


cook time 3 mins
total time 15 mins

curd rice recipe - a popular south indian rice variety that is served with a
south indian meal or south indian thali.
author: dassana
recipe type: main
cuisine: south indian, tamilian
serves: 2 to 3

ingredients (measuring cup used, 1 cup = 250 ml)


main ingredients for curd rice:

cup regular rice, 100 grams


1.5 cups water for pressure cooking
1 cup fresh curd, 250 grams
cup milk, 62.5 ml
1 green chili, chopped
1 teaspoon finely chopped ginger
1 teaspoon chopped curry leaves, 4 to 5 curry leaves, chopped
1 tablespoon chopped coriander leaves
1 to 2 tablespoons pomegranate arils or some grapes for garnish, optional
for tempering:

1 tablespoon sesame oil


teaspoon mustard seeds
teaspoon asafoetida/hing

how to make the recipe:


1. rinse 1 cup rice a couple of times in water. then add the rice in a pressure
cooker.
2. add water. stir very well.
3. pressure cook rice for 5 to 6 whistles or 10 to 11 minutes till the rice is
cooked very well.
4. when the pressure settles down on its own, remove the lid and check the
doneness of rice. the rice has to be more softer than what we cook on a daily
basis.
5. with a masher, mash the rice. close the cooker and allow the rice to cool
down.
6. when the rice gets cooled down, add fresh curd.
7. mix very well and break lumps if any. you can either use the spoon or
masher or your hands while breaking the lumps.
8. now add milk. mix again very well.
9. add finely chopped ginger and finely chopped curry leaves. instead of adding
ginger and curry leaves to the rice, you can also fry them in the tempering.

10.
11.
12.
13.
14.
15.

next add chopped green chilies and chopped coriander leaves.


add salt. mix very well. keep aside.
heat a small pan or tadka pan and add sesame oil in it.
when the oil becomes hot, add mustard seeds.
let the mustard seeds crackle. now add asafoetida.
remove from flame and pour the tempering to the curd rice. again mix
very well.
16.
serve curd rice topped with a few coriander leaves or pomegranate arils
or grapes. you can skip the fruits too and just serve curd rice plain.

notes
few tips for curd rice recipe:
1. you can fry ginger and curry leaves while tempering, if you want.
2. use fresh curd, but if the curd is slightly sour, then you can add some more milk.
3. curd and milk proportion can be adjusted to suit your taste. you can skip milk
also if you want.
4. green chilies can be skipped for small kids.
5. you can add cashews too.
6. cashew curd can be used instead of dairy curd.
7. you can also add raw mango pieces.

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