Description
A traditional South Indian temple-style curd rice that is creamy, soothing, and mildly seasoned, made with soft rice, curd, milk, and a simple aromatic tempering.
Ingredients
- 1 cup raw rice
- 3 cups water
- 1 cup milk
- 1 1/2 cups thick curd
- 1/4 cup fresh cream
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 2 dried red chilies
- 1 green chili, finely chopped
- 1 teaspoon grated ginger
- 8–10 curry leaves
- 1 tablespoon chopped coriander leaves
- Salt to taste
Instructions
- Wash rice thoroughly and cook with 3 cups water until very soft and slightly mushy.
- Let rice cool slightly, then mash gently while still warm.
- Add milk gradually and mix to create a creamy base.
- Add curd and fresh cream, mixing until smooth and well combined.
- Add salt and adjust consistency with more milk if needed.
- Heat ghee in a small pan and add mustard seeds until they splutter.
- Add urad dal and chana dal, frying until golden.
- Add dried red chilies, green chili, ginger, and curry leaves, sauté briefly.
- Pour tempering over curd rice and mix gently.
- Garnish with chopped coriander leaves and let rest before serving.
Notes
- Use fresh, mildly tangy curd for best flavor.
- Add extra milk to maintain soft texture.
- Do not overheat after adding curd to avoid splitting.
- Can add grated carrots or pomegranate for variation.
- Best enjoyed fresh or slightly chilled.
- Adjust consistency before serving if stored.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
