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Curd rice: photo of the dish
Illustrative photo: Sudharshan Shanmugasundaram — CC BY-SA 4.0, Wikimedia Commons
Pasta & rice

Curd rice

A soothing, fresh yogurt rice from southern India, a dish to end a meal, often served lukewarm or at room temperature. It is also very popular in summer and for children, sometimes topped with a mustard and chili tempering.

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Ingredients

Ingredients

Tempérante

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the rice, then cook it in water with a little salt until very tender, about 20 minutes.
  2. Drain the rice and mash it lightly with a fork so it becomes soft.
  3. Let it cool for a few minutes, then stir in the yogurt and milk to achieve a creamy texture.
  4. Season with salt and add the grated ginger.
  5. Heat the oil, let the mustard seeds pop, then add the crumbled chili, asafoetida and curry leaves to make an aromatic tempering.
  6. Pour the tempering over the yogurt rice, mix and serve lukewarm with pomegranate seeds and gherkins.

Variations and tips

Chilled version. Refrigerate for 1 hour and serve cold in summer.

With what you can find here. Asafoetida can be found in Indian grocery stores; you can replace it with a pinch of garlic powder.

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Original Ecomely recipe.