Curd Rice is a popular and lip-smacking South-Indian dish generally served with South-Indian thali or meal. It is nothing but curd mixed with cooked rice, herbs and finally tempered. The South-Indian curd rice is made in the similar way and then tempering of spices is added to the curd rice making it more flavorful and delicious.
Now, let me share a few tips and suggestions to make a lip-smacking curd rice. First, do not forget to add the milk while preparing curd rice as milk helps the curd rice from souring too much and maintain the consistency. Second, curd rice can also be made using leftover cooked rice. However, if you're using freshly steamed rice, then bring the rice to room temperature and then mix with curd. Third, it is highly recommended to use homemade fresh curd rather than the store brought curd as the homemade curd has got a different flavor and taste as compared to the store brought ones. Finally, you can also fry the ginger and curry leaves while tempering if you want.
Servings:- 2-3 people
Course:- Main Course, Side Dish
Cuisine:- South Indian
For Cooking Rice:
1/2 cup rice
1.5 cups water
1 cup fresh curd
1/4 cup milk
1 green chilli, finely chopped
1 tsp ginger, finely chopped
1 tsp curry leaves, finely chopped
1 tbsp coriander leaves, chopped
Salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 sprig curry leaves, finely chopped
1/8 tsp asafoetida
1. Firstly, rinse rice a couple of times with water. Let them soak in enough water for 30 mins. Next, cook the rice till they soften very well. Drain off the excess water and mash the rice. Let the rice cool a bit or let it come to room temperature.
2. Now, when the rice comes to room temperature, add the milk and fresh curd. Mix them well breaking lumps if any present.
3. Further add the finely chopped ginger, green chilli, curry leaves and coriander leaves. Further add salt to it and mix them very well. Keep aside.
4. Now, to prepare the tempering, heat oil in a small pan. When the oil becomes hot, lower the flame and add mustard seeds to it. Let them crackle.
5. Further add urad dal to it and stir fry them on low flame till the urad dal becomes golden. Now, add the curry leaves and asafoetida and mix them well.
6. Further switch off the flame and immediately pour the tempering over the curd rice mixture. Mix the curd rice very well.
7. Finally, serve South Indian curd rice topped with some coriander leaves or pomegranate. You can even serve them plain or with mango pickle.