Ingredients of Curd Rice

  • 100 gm rice
  • 250 gm yoghurt (curd)
  • 1 green chilli
  • 5 leaves curry leaves
  • 1 tablespoon pomegranate seeds
  • 1 1/2 cup water
  • 1/4 cup milk
  • 1 teaspoon ginger
  • 1 tablespoon coriander leaves

For Tempering:

  • 1 tablespoon sunflower oil
  • 1/2 teaspoon urad dal
  • 5 leaves curry leaves
  • 1/2 teaspoon mustard seeds
  • 1/8 teaspoon asafoetida

How to make Curd Rice:

  • Step1: Cook rice and mash itWash rice in water and add it to a pressure cooker. Add water and pressure cook for 5-6 whistles or 8 to 9 minutes. Remove from heat and let the steam release naturally. Open the lid and check if the rice is cooked. It has to be softer than it usually is. With a masher or spoon, mash the rice, close the lid and let the rice cool down to room temperature.
Step 2: Make curd rice

When the rice is lukewarm and at room temperature, mix in curd and milk. Mix well so that there are no lumps. Add finely chopped ginger, finely chopped curry leaves, chopped green chillies and chopped coriander leaves. Add salt and mix well.

Step 3 Prepare the tempering

Heat sunflower oil in a small pan and when the oil becomes hot, lower the flame. Add mustard seeds and when they start to crackle and then add curry leaves and asafoetida. Mix well.

Step 4 Pour the tempering and serve

Switch off the flame and pour the tempering over curd rice and mix well. Garnish with pomegranate arils and serve.

  1. Milk not only increases the flavour of the dish but prevents Curd Rice from getting sourer when kept for a long time.
  2. If you want a more healthy recipe, you can use brown rice instead off white. The only setback is that you will have to soak them for a longer time than white rice.
  3. Always use fresh curd to make this rice recipe as that increases the flavour of Curd Rice.
  4. For vegans, they can use any plant-based curd and milk.
  5. Add a few fried cashews as garnishing for a more appealing look and taste.


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