Curd Rice with Tadka
Cooling curd rice, tempered with aromatic spices, a South Indian comfort.
⏱️ 30 min🍽️ Serves 1
🔥 320 kcal💪 10g protein🍚 55g carbs🥑 7g fat🌾 3g fibreper serving
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servings
Ingredients
- 🍚1 cup basmati rice
- 💧2 cups water
- 🍦2 cups plain yogurt
- 🥛½ cup milk
- 🧂½ tsp salt
- 🫒1 tbsp sesame oil
- 🌰½ tsp mustard seeds
- 🥣½ tsp urad dal
- 🌿¼ tsp asafoetida
- 🌶️1 green chili, slit
- 🫚1 inch ginger, grated
- 🍃8 curry leaves
- 🌿2 tbsp fresh coriander, chopped
- 🍒¼ cup pomegranate seeds, for garnish
Pro tips
- Use sour yogurt for a more authentic South Indian taste.
- For best results, prepare curd rice at least 30 minutes before serving to allow flavors to meld.
- You can add finely chopped cucumber or grated carrots for extra crunch and nutrition.
- Adjust the amount of green chili to your spice preference; deseed for less heat.
Method
- 1Wash the basmati rice thoroughly. Cook with 2 cups of water in a pressure cooker for 2 whistles or in a pot until tender. Mash the cooked rice slightly and let it cool completely.
- 2In a large bowl, whisk together the plain yogurt, milk, and salt until smooth. Make sure there are no lumps.
- 3Add the cooled, mashed rice to the yogurt mixture and mix well. The consistency should be creamy; add a little more milk if it's too thick.
- 4For the tadka, heat sesame oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- 5Add urad dal and fry until it turns light golden brown. Then add asafoetida, green chili, grated ginger, and curry leaves. Sauté for a minute until fragrant.
- 6Pour the hot tadka over the curd rice mixture and mix gently.
- 7Garnish with fresh chopped coriander and pomegranate seeds before serving.