Creamy Curd Rice with Tempered Mustard
Fluffy cooked rice mixed with cool yogurt, tempered mustard seeds, and fresh curry leaves—the ultimate creamy, tangy comfort bowl. Ready in under 15 minutes with just a whisk and a skillet.
- Total time
- 12 min
- Servings
- 2
- Calories
- 245
- Protein
- 6g
Ingredients
- 2 cups cooked rice, cooled or at room temperature
- ¾ cup plain yogurt
- 1 tsp mustard seeds
- 8 leaves fresh curry leaves
- 1 whole green chilies, finely chopped (optional)
- 1 tbsp lemon juice
Instructions
- 1
Heat 1 tbsp oil in a small skillet over medium until it shimmers, about 30 seconds.
- 2
Add mustard seeds and curry leaves, stirring constantly until mustard seeds pop, 60–90 seconds.
- 3
Remove from heat and stir in the chopped green chili, then pour the tempering into a large bowl.
- 4
Add cooked rice and yogurt to the bowl, stirring gently until well combined and creamy.
- 5
Squeeze lemon juice over the top and stir to combine.
- 6
Taste and adjust salt and pepper as needed. Serve at room temperature or chilled.
Tools you’ll need
- small skillet (8-inch)
- large mixing bowl
- spoon for stirring
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