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Curd rice with spices

Curd rice is an integral part of south Indian cuisine. It is very popular since it's light on the stomach, easily digestible, cooling, healthy and tasty. Just a bowl of curd rice with a pickle by the side is enough for my midday meal during the hot summer months. This curd rice with spices is creamy and melts in the mouth...yummy.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 gms raw rice
  • 2 ½ cups fresh thick curd beaten till smooth
  • 1 cup full cream milk boiled and lukewarm
  • 1 ” inch ginger finely chopped
  • 2 Tbsp coriander leaves finely chopped
  • Salt to taste
  • For seasoning:
  • 2 tsp oil
  • 2-3 green chillies finely chopped
  • ½ tsp split black gram lentils
  • 1 pinch asafetida
  • 1 spring curry leaves

Method
 

  1. Clean and cook raw rice in enough water till very soft and mushy.
  2. When the rice is warm use a ladle to mash the rice lightly.
  3. Add ½ cup of warm milk and salt and mix well. Allow the rice to come to room temperature.
  4. Heat oil in a pan, add mustard seeds and allow them to splutter. Add black lentils and allow them to turn red.
  5. Add the ginger, green chillies, asafetida, curry leaves and sauté for a minute.
  6. Add this tempering to the rice and mix. Adjust the salt if required. Add the remaining milk to adjust the consistency.
  7. The rice will tend to absorb the liquid if it sits for a long duration. Just before serving add milk/water for right consistency.
  8. Garnish with chopped coriander leaves and serve with pickle.