Curd Rice

The simple, deliciously elegant curd rice is all about flavour. I used to have a chip on my shoulder about doing any mixing with rice. I immensely disliked 'coconut rice', 'lemon rice', 'curd rice' and the like, until a day where an ex boss's wife had sent lunch for a bunch of us. Hunger can do things to the mind and I tasted the best ever curd rice that melted my senses!

This little preparation is a saviour on a hot summer day.

Total votes: 965

Sindu Aven's Secret Indian Recipe !

Preparation Time: 
Cooking Time: 

Very Easy

Soft overcooked rice - 3 tea cups
Asafoetida/ Hing (Powder) - a pinch
Salt to taste
Fresh curd - 3 tablespoons
Milk - 2 cups
Mustard seeds - 1 teaspoon
Green chillies - 4 (split)
Ginger - 1/2 inch - cut in juliennes
Curry leaves
Fresh corriander leaves
Optional - Grated Cucumber / Grated Carrot
Oil - 1 teaspoon
Mash the soft overcooked rice with a pinch of asafoetida and salt till it is mashed.
Add the 3 tablespoons of curd and mix and mash again.
Heat the teaspoon of oil in a small kadai/ pan and let the mustard seeds splutter. Switch off and add the split green chillies and ginger juliennes and swirl once.
Add the same to the rice and mix again and ensure there are no lumps.
Slowly mix the milk into the rice.
Add the curry leaves and corriander leaves (chopped into tiny bits).
You can add the grated cucumber / carrot if you prefer and mix well. (This is optional)
Leave the rice and milk to set. It will take at least 4 -6 hours to set.
I enjoy alternating the flavours. Sometimes, I mix (not so sour) green mango tidbits, at other times I add roasted peanuts, anar (pomegranate) is also a lovely add on.