Curd Rice Recipe: Curd Rice, a staple in South Indian households, can be effortlessly prepared using steamed rice and plain curd or with an added tempering of urad dal, mustard seeds, chilies, and coriander leaves. This recipe opts for the latter method to enhance its flavor. A must-have item for lunch or dinner, this dish is not only delicious but can also be prepared instantly with minimal effort, making it an ideal recipe for busy bachelors.
Ingredients:
Curd Rice Recipe
- 1/2 cup Raw Rice or 2 cups Cooked Rice
- 1 cup Curd (Yogurt)
- 1/2 cup Milk
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal (split black gram)
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon grated Ginger, optional
- 7-8 Curry Leaves
- 1 Dry Red Chilli (or 1 Green Chilli)
- 3 tablespoons grated Carrot, optional
- 2 tablespoons finely chopped Coriander Leaves
- 1½ tablespoons Oil
- Salt to taste
Directions:
Curd Rice Recipe
Step 1: Prepare Steamed Rice
- Rinse the rice thoroughly and drain excess water.
- In a 3-liter capacity aluminum/steel pressure cooker, combine rice, 1½ cups water, and salt.
- Close the cooker with a lid and pressure cook the rice for 4 whistles over medium flame until it turns soft.
- Allow the pressure to release naturally, then open the lid and let the rice cool to room temperature. It is recommended to prepare the rice at least 2 hours in advance.
Step 2: Prepare Tempering
- Heat oil in a small tempering pan.
- Add mustard seeds and cumin seeds. add urad dal and sauté until golden brown.
- Add grated ginger, curry leaves, and halved dry red chilli.
- Sauté for a minute, then turn off the flame and let the tempering cool to room temperature.
Step 3: Mix Rice and Curd
- In a bowl, mix steamed rice and salt (if not added during cooking). Mash the rice slightly with the backside of a spoon.
- Add curd and milk, stirring well.
Step 4: Add Tempering and Garnishes
- Pour the tempering mixture over the rice-curd mix.
- Add grated carrot and finely chopped coriander leaves.
- Mix everything thoroughly with a spoon.
Step 5: Serve
- Curd Rice Recipe is ready. Transfer it to a serving bowl.
- For the best experience, serve it chilled.
Tips and Variations:
Curd Rice Recipe
- Add chopped onion, cucumber, and pomegranate seeds for a delightful variation.
- Milk is optional; feel free to omit it if desired.
- Ensure that the curd is not too sour, as it can impact the overall taste.
- Mix curd into the rice just before serving.
Taste: Salty with a soft texture
Serving Ideas: Enjoy curd rice as a standalone dish with papad and pickle, or serve it as a refreshing conclusion to a meal.
Conclusion:
In summary, Curd Rice Recipe is a flexible recipe you can easily tailor to your preferences. Temper away or keep it simple – either way it’s a quick, delicious rice dish! Adjust the ingredients to your taste and enjoy its cool, creamy comfort.
Frequently Asked Questions
about Curd Rice Recipe
Can I use leftover rice to make Curd Rice Recipe?
Yes, leftover rice works great for curd rice! Just make sure to let the rice cool to room temperature before mixing it with the curd. Using freshly cooked hot rice can curdle the curd.
Do I need to add milk?
Milk is optional in curd rice. You can leave it out for a more tangy flavor, or add it in if you want a creamier texture. The dish will still taste great without it!
What can I use for tempering?
Feel free to customize the tempering to your taste! Common ingredients are mustard seeds, urad dal, cumin seeds, and curry leaves. Play around with different spices and aromatics to change up the flavors.
How long does curd rice last refrigerated?
For best taste, curd rice is best enjoyed fresh. Leftovers will keep in the fridge for up to 24 hours. Before serving leftovers, mix well and adjust the consistency as needed.
Can I skip tempering altogether?
You sure can! A simple version is mixing cooked rice, curd, salt and any other ingredients you like. No tempering required.
