Curd Rice – Home Cooking
To Make Curd Rice
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Rice
Wash and cook 1 cup of normal rice in a pressure cooker until it is soft. Mash the cooked rice well to achieve a softer, gooey texture, ensuring every grain is softened.
Add Milk to Rice
Transfer the mashed rice to a large bowl. Add 1 cup of boiled and cooled milk to the rice and mix it well. The rice will absorb the milk, becoming mushy. Add another 1 cup of boiled and cooled milk and mix again. Let the rice mixture sit for to set.
Incorporate Curd and Water
Add 3 ladles (approximately 1.5 cups) of thick curd to the rice mixture and mix thoroughly. If the mixture appears too thick or dry, gradually add 2 to 3 tablespoons of water until the desired gooey consistency is reached.
Add Seasoning and Vegetables
To the curd rice mixture, add 1 teaspoon of salt, 1 to 2 teaspoons of finely chopped ginger, 2 deseeded and finely chopped green chillies, 1/4 cup of grated carrot, and 1/4 cup of pomegranate arils. Mix all the ingredients well.
Prepare the Tempering
In a pan, heat 2 teaspoons of oil. Add 1 teaspoon of urad dal and 1 teaspoon of mustard seeds. until the mustard seeds start spluttering. Turn off the heat and add 1/4 teaspoon of hing (asafoetida powder), a few fresh curry leaves, and 1/4 cup of thinly sliced shallots. Turn the heat back on low and roast the shallots for about until lightly cooked.
Combine and Garnish
Transfer the prepared to the curd rice mixture and mix everything thoroughly. Finally, add 2 tablespoons of chopped coriander leaves and mix again. Garnish with additional pomegranate arils and grated carrot before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- RefrigerateUp to 1 hour
For a chilled serving, refrigerate the curd rice for 30 minutes to 1 hour before eating.
- Store
It's a creamy, soothing, and gut-friendly meal perfect for any season, and it stays fresh longer, making it ideal for lunchboxes.
- Store
Adding boiled and cooled milk helps the curd rice stay fresh longer and prevents it from turning sour.
Variations
Simple ways to adapt this recipe.
- Pomegranate arils can be skipped
Pomegranate arils can be skipped if you prefer no sweetness in your curd rice.
- For a sour tasteCustomise
Add finely chopped or grated mango to the curd rice.
- Shallots in the tempering are optional
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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