Curd rice is a popular dish fondly eaten in South Indian states. This is a regular side dish which is served with the main course. In this dish curd and cooked rice are the two main ingredients and a tadka or tempering of some aromatics is poured over to make it more flavoursome. As the southern states face hot and humid climate most of the year, so curd rice is cool on stomach and easy for digestion. This comfort food tastes best with the condiments like pickles, chutney/pachdi and papad/popedum
This simple dish is so divine that is given as prasadam or offerings in temples to the devotees
Course – Main Course/side dish
Cuisine – Indian (south India)
Prep Time – 5 Min
Cook Time – 10 Min
Total Time – 15 Min
Yield – 2 Servings
Author – Bharti Dhawan
MAIN INGREDIENTS
• Cooked rice – 1 bowl
• Thick curd or yogurt – 1 bowl
INGREDIENTS FOR TADKA/TEMPERING
• Ghee – 2 tsp
• Mustard seeds – 1 tsp
• Split urad dal (white) – 1 tsp
• Heeng/asefotida – 1/2 tsp
• Methi/fenugreek seeds – 1/2 tsp
• Whole red chillies(chopped) – 2 nos
• Curry leaves – 5-6
INGREDIENTS FOR GARNISH
• Cashew nuts – 5-6 nos
• Coconut shavings – 5-6 nos
• Crushed black pepper – 1/2 tsp
DIRECTIONS
1- Mash cooked rice slightly and mix well with curd or yogurt
2- Heat ghee in a tadka pan and add mustard seeds. Allow them to splatter and add urad dal, methi seeds, heeng, red chillies and curry leaves
3- Pour the tadka on curd rice and sprinkle crushed pepper. Garnish curd rice with the ingredients mentioned above.
4- Serve with pickles and papad/popedum
NOTES
1- This dish is perfect with leftovers. We always have some leftover rice from the previous meals. Add curd to them to make CURD RICE. Kiddos always love the dishes with yogurt
2- You can add any fruits, pickles or chutney to the CURD RICE to make it more flavoursome and tasteful
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