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South Indian Curd Rice

A cool and comforting South Indian dish made with cooked rice, fresh curd (yogurt), and tempered spices — light, refreshing, and perfect for summer meals.
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Prep Time 10 minutes
Cook Time 15 minutes
5 minutes
Total Time 27 minutes
Course: Main Course
Cuisine: South Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Cooked rice
  • 1 cup Curd (yogurt)
  • 1/4 cup Milk
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 1 pc Green chili
  • 5-6 pcs Curry leaves
  • 1 pc Ginger
  • 1 tbsp Coriander leaves
  • 1 tbsp Pomegranate seeds
  • to taste Salt

Equipment

  • 1 Pan
  • 1 Mixing bowl
  • 1 Spoon
  • 1 Ladle

Method
 

  1. Mash the cooked rice slightly while it’s warm.
  2. Add curd and milk, mix well to get a creamy texture.
  3. Add salt as per taste and keep aside.
  4. Heat oil in a small pan, add mustard seeds, urad dal, chana dal, and let them splutter.
  5. Add green chili, grated ginger, and curry leaves. Sauté for a few seconds.
  6. Pour this tempering over the curd rice and mix gently.
  7. Garnish with coriander leaves and pomegranate seeds.
  8. Serve chilled or at room temperature.

Notes

  • Use fresh, slightly sour curd for best flavor.
  • Add milk if the curd rice becomes too thick.
  • Perfect when paired with pickle or papad.