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 | raw rice |
| 2 cups | water |
| 1 cup | curd (yogurt) |
| 1/4 cup | milk |
| 1 tablespoon | ghee |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 teaspoon | chana dal |
| 1 pinch | asafoetida |
| 1 tablespoon | grated ginger |
| 2 | green chilies, chopped |
| 1 | red chili, broken |
| 1 sprig | curry leaves |
| 2 tablespoons | coriander leaves, 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.