Curd Rice
A comforting South Indian dish of rice mixed with yogurt, tempered with mustard seeds, curry leaves, and green chilies. Simple, cooling, and perfect for a quick meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
- 2 cups cooked rice
- 1 cup plain yogurt
- ¼ cup milk
- 1 teaspoon mustard seeds
- 10 leaves curry leaves
- 1 whole green chili
- 1 tablespoon vegetable oil
- ½ teaspoon salt
Instructions
- 1
In a large bowl, mash the 2 cups cooked rice with a fork or your hands until slightly broken up.
- 2
Add the 1 cup yogurt and 0.25 cup milk to the rice. Mix well until the rice is coated and creamy. Season with 0.5 teaspoon salt.
- 3
Heat the 1 tablespoon oil in a small pan over medium heat. Add the 1 teaspoon mustard seeds and cook until they splutter, about 1 minute.
- 4
Add the 10 curry leaves and 1 slit green chili to the pan. Sauté for 30 seconds until fragrant and the leaves turn crisp.
- 5
Pour the hot tempering over the rice mixture. Stir to combine everything evenly.
- 6
Serve immediately, or chill for 15 minutes for a cooler version. Garnish with red chili flakes if desired.
Tools you’ll need
- Large mixing bowl
- Small pan
- Spoon or spatula
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