Curd Rice
The basics!
Once you get this basic Curd Rice recipe right, you can add a number of other ingredients to make your own version of Curd Rice, much like this 3CR recipe – Carrot and Cucumber Curd Rice.
Super cool-ing and comforting… Curd Rice is my go to meal during these hot tropical summers!
Curd Rice is the best way of using up leftover rice! Or is that this Fried Rice? Anyway… the story of my life! For this recipe, let’s just use leftover rice for Curd Rice.
Ready within minutes, Curd Rice happens to be one of the few meals that can be put together within 5 minutes really. That is if you’re using leftover rice. If not, you may want to get that rice cooking now!
Dahi Bhaat, Thayir Sadam, Pokhalo, Daddojanam… curd rice in the many Indian languages and regions! Surely they’ll all have their variations and flavours. This one here is the recipe that I make. Try this recipe of Curd Rice and build on it to make your own variations!
Curd Rice is a meal by itself. For me. With the simple accompaniments of pickle and papad.
If you would like to serve it as part of your meal, instead of Curd Rice being THE meal, add this delicious spicy flavoursome Toor Dal Tadka along with Crispy Dry Masala Bhindi and chapatis or roti to your Thali.
Here are some more cooling or at the very least quick summer recipes from WhiskMixStir, for you to try.
Aam Panna (because, summer also happens to be mango season!)
Sukha Sabut Masoor (curried red lentils)
Chicken and Vegetables baked in White Sauce
Connect with me on social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
This recipe of Curd Rice is naturally gluten-free and vegetarian. To make it vegan, simply swap dairy yoghurt with its vegan cousin. Serves: 2
Time taken: 5 minutes, if you have leftover rice
30 minutes if you’re making fresh rice
Ingredients to make Curd Rice
2 cups cooked rice
1 cup dahi / curd / yoghurt
Salt to taste
For the tadka / tempering
2 tbsp cooking oil
½ tsp mustard seeds / rai
A sprig of curry leaves
1 dried Kashmiri red chilli or Gundu chilli (the small round ones)
1 tsp grated ginger
Method of making Curd Rice
First things first
Mix the rice, curd and salt to taste in a bowl and keep this aside.
The Tadka / Tempering
Heat cooking oil in a tadka pan or a small frying pan. Add mustard seeds and let them splutter in the oil releasing their aromas. Break the dried Kashmiri red chilli in to smaller pieces (2 or 3 pieces, not tiny) and add it to the pan. Next add curry leaves. Finally add the grated ginger.
Mixing it in
Cook the tadka for a 20-30 seconds, and pour it over the mix of Curd and Rice.
You could pour in half of the tadka first. Mix it in and place the rest of the tadka on top as garnish. Or simply mix it all in.
You could also add some chana dal or urad dal (split black gram - deshelled) to the tadka. If doing so, add it in after the mustard seeds – a teaspoon of either should suffice.
The simple soothing Curd Rice is ready to serve!
If you’d like to add more than just Curd Rice to your Thali, try these any of Indian Curry Recipes or these Indian Sabji (sides) recipes. Or dish out this simple meal combination of Curd Rice served with pickle and papad, paired with Thalipeeth served with pickle or spicy Thecha.
Take a look at the other Indian Rice Recipes and quick & simple meal ideas.
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