Two Methods Of Making Curd Rice

What To Serve With Curd Rice?

Curd rice is commonly served as part of a meal in South Indian homes throughout the year. Due to its cooling properties, it’s perfect for summer days. Many enjoy it with a side of pickle, podi, and papad.  At home, we love pairing curd rice with potato fry, making a filling yet light meal for summer. You can also choose any other vegetable stir-fry dish.

Ingredient Notes

Here is the pic of the ingredients you’ll need to make curd rice recipe. All of them are very basic and staple Indian pantry ingredients. Rice: I prefer sona masoori rice, but any local variety works. Rice should be slightly over-cooked to a mashable texture, as it hardens slightly after adding yogurt. Milk or Water: Adjusts the consistency of the curd rice. Yogurt (Curd): Use fresh (not-sour) yogurt. Full-fat yogurt gives a creamier texture, but low-fat or fat-free yogurt works too. – If using Greek yogurt, add more water or milk to adjust the consistency. Tempering: Made from mustard seeds, urad dal, cumin seeds, hing, ginger, green chili, and curry leaves. Adjust the amount or skip the green chilies for small kids.

Step By Step With Tips 

Full instructions are in the recipe card at the end of the post. This is just the overview and notes on how to make curd rice?

  1. Cook Rice & Cool To Room Temperature: Wash and pressure cook the rice to almost mushy stage. For that you’ll need to add little more water than your regular rice cooking. I prefer to use Instant pot (PIP – pot-In-Pot) method to cook rice. However, you can use traditional stovetop pressure cooker as well. Make sure that rice has cooled down to room temperature before adding yogurt. So transfer cooked rice to a bowl. 
  2. Mix Cooled Rice With Yogurt: Add yogurt and salt to the cooled rice and mix well.
  3. Make Tempering: Make tempering of mustard seeds, urad dal, cumin seeds, ginger, chili, hing and curry leaves.
  4. Add Tempering & Toppings: Immediately pour this tempering over the curd rice and mix. I have not adding anything else and kept it plain. Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Vegetables: Grated cucumber, carrot. Fruits: Pomegranate, diced grapes, or chopped/grated green mangoes. Herbs: Finely chopped cilantro, or mint. Nuts: Roast the peanuts or cashews in tempering and add.

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