Curd Rice
Veg
Cooked rice mixed with curd, tempered with mustard seeds, green chillies, curry leaves, and grated ginger — the cooling final course of every traditional Andhra meal.
Cuisines
Chettinad
Tamil Brahmin
Madras
Andhra
Telangana
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Rice , raw |
|
2 cups | Water |
|
1 cup | Yogurt |
|
1/4 cup | Milk , full-fat |
|
1 tablespoon | Ghee |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Urad dal |
|
1 teaspoon | Chana dal |
|
1 pinch | Asafoetida |
|
1 tablespoon | Ginger , grated |
|
2 | Green Chili , chopped |
|
1 | Chili , broken |
|
1 sprig | Curry Leaf |
|
2 tablespoons | Cilantro , chopped |
|
1 | Carrot , grated |
|
— | Salt , to taste |
Instructions
- 1 Wash the rice thoroughly and cook it with 2 cups of water until soft and mushy.
- 2 Let the rice cool down to room temperature.
- 3 Add curd, milk, and salt to the cooled rice and mix well until creamy.
- 4 Heat ghee in a pan and add mustard seeds. Allow them to splutter.
- 5 Add urad dal, chana dal, and fry until golden brown.
- 6 Add asafoetida, grated ginger, green chilies, red chili, and curry leaves. Sauté for a minute.
- 7 Pour the tempering over the curd rice mixture and mix well.
- 8 Garnish with chopped coriander leaves and grated carrot.
- 9 Serve chilled or at room temperature.
Tips
For a richer taste, use freshly set homemade curd.