Curd Rice with Pickle
A cooling South Indian classic, perfect for any meal.
⏱️ 30 min🍽️ Serves 1
🔥 320 kcal💪 10g protein🍚 55g carbs🥑 7g fat🌾 2g fibreper serving
📲 Share
servings
Ingredients
- 🍚1 cup basmati rice
- 💧2 cups water
- 🍦1 ½ cups plain yogurt
- ⚫½ tsp mustard seeds
- 🥣¼ tsp urad dal
- 🌶️1 green chili, slit
- 🌿5 curry leaves
- 🫚1 tsp ginger, grated
- 🧈1 tbsp ghee or oil
- 🧂 salt, to taste
- 🌶️¼ cup pickle of choice
Pro tips
- For extra creaminess, use full-fat yogurt. You can also add a splash of milk if the curd rice becomes too thick.
- Add chopped cucumber, pomegranate seeds, or grated carrots for added texture and nutrients.
- Adjust the amount of green chili and ginger according to your spice preference.
- For best results, prepare curd rice a few hours in advance and refrigerate, allowing flavors to meld.
Method
- 1Cook the basmati rice with 2 cups of water until soft and slightly mushy. Let it cool completely.
- 2In a large bowl, mash the cooked and cooled rice slightly with a spoon or your hands.
- 3Add the plain yogurt and salt to the mashed rice. Mix well until everything is combined and creamy.
- 4Heat ghee or oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal and fry until golden brown.
- 5Add green chili, grated ginger, and curry leaves to the pan. Sauté for a minute until fragrant.
- 6Pour the tempering mixture over the curd rice and mix thoroughly.
- 7Serve chilled, accompanied by your favorite pickle on the side.