Curd Rice: Curd rice, also called yogurt rice is a dish of India. The word “curd” in India usually refers to unsweetened yogurt. It is very popular in the Indian states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. In the state of Tamil Nadu it is so popular that this food is one of the chief offerings to the God in many Shiva and Vaishnavite Temples which is later distributed as ‘prasadam’ (blessed food) to devotees.
Ingredients (serves 2):
- 1/2 cup rice
- 1 cup milk
- 1 cup yogurt (curd)
- Salt, to taste
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida
- 1 green chilli, slit
- A sprig of curry leaves
- 1 tbsp chopped coriander leaves
- 2 tbsp toasted cashew nuts, chopped
- Water, as required
- Wash the rice under running water.
- Cook the rice in a pressure cooker by adding 1 1/2 cup of water, for 3 whistles or 7-9 minutes.
- Let the pressure in the pressure cooker release naturally.
- Mash the cooked rice nicely with the back of the spoon.
- Add the milk to the rice.
- Mix well.
- Let the rice-milk mixture cool down to the room temperature.
- Add in the yoghurt to the rice-milk mixture.
- Mix well to remove any lumps from the mixture.
- Heat the oil in a non stick pan, on medium heat.
- Add in the mustard seeds.
- After the mustard seeds splutter, ass in the slit green chilli, curry leaves, asafoetida and chopped coriander leaves.
- Add the hot oil tempering to the curd rice mixture.
- Mix well.
- Curd rice is ready to be served.
- Serve curd rice, garnished with toasted cashews, with a pickle of your choice.
- Never add the yogurt when the rice-milk mixture is warm.
- You can substitute milk with full cream milk to the rice as it gives a creamier texture.
- Adjust the quantity of milk and yogurt according to the consistency you want.
If you have any queries regarding the Curd Rice recipe, please leave a comment.