Creamy Curd Rice - South Indian Style

Step 1: Prepare the Rice

Cook 2 cups of small-grain rice with triple the amount of water until it is sticky and overcooked. Add 0.5 tsp of salt while cooking.

Step 2: Prepare the Curd

Take 4 cups of sweet, homemade, full-fat curd and whisk it until smooth. Ensure the curd is not sour.

Step 3: Combine Rice and Curd

Add the whisked curd to the cooked rice in a large bowl.

Step 4: Mash the Mixture

Mix the rice and curd thoroughly, then mash it slightly using a spoon or a pav bhaji masher to achieve a creamy texture.

Step 5: Add Aromatics

Incorporate 2 finely chopped green chilies and 1 tablespoon of grated ginger into the rice and curd mixture.

Step 6: Adjust Seasoning

Add 0.25 tsp of salt to the mixture (making a total of 0.75 tsp including the salt added to rice) and mix well.

Step 7: Prepare the Tempering Base

Heat 2 tablespoons of ghee in a pan over low heat.

Step 8: Fry Dals

Add 1 teaspoon of chana dal and 1 teaspoon of urad dal to the hot ghee. Fry until they turn light brown.

Step 9: Add Seeds

Once the dals are light brown, add 0.5 tsp of mustard seeds and 0.5 tsp of cumin seeds. Continue to cook until they crackle.

Step 10: Finish Tempering

Turn off the gas. Add 2 chopped dry red chilies, 0.25 tsp of asafoetida, and a few curry leaves to the tempering. Stir well and let it cool down completely.

Step 11: Combine Tempering and Coriander

Pour the cooled tempering over the curd rice mixture. Add a handful of fresh chopped coriander.

Step 12: Final Mix and Rest

Mix all ingredients thoroughly. For best results, cover the bowl and let the curd rice rest for at least 30 minutes to allow the flavors to meld before serving.

• Use small-grain rice and overcook it for a sticky texture.

• Use triple the amount of water when cooking rice for curd rice.

• Ensure the curd is sweet and not sour for the best taste.

• Mash the rice and curd mixture to achieve a creamy texture.

• Allow the tempering to cool before adding it to the curd rice.

• Let the prepared curd rice rest for at least 30 minutes for the flavors to meld.