Curd Rice Recipe – Cool, Creamy & Ready in 10 Minutes
Delicious curd rice bowl is comforting and refreshing, especially in summer when served chilled. This quick 10-minute curd rice is cool and creamy, made with precooked rice, curd, herbs, and mustard seeds. It is a simple South Indian dish also known for its cooling and refreshing properties, making it perfect for lunch. This curd rice recipe is quick and easy to prepare and gives a soft or creamy taste every time.
Table Of Contents
About Curd Rice
In Hindi, curd means dahi, rice means chawal, and together they are called “Dahi Chawal”. It is also known as Thayir Sadam in Tamil, Mosaranna in Kannada, and Perugu Annam in Telugu. It is a popular dish of South India that is enjoyed the whole year round there.
The curd rice recipe needs precooked rice, curd (yogurt), herbs, and is finished with a tadka of oil, mustard seeds, and dried red chilies. Serve with a garnish of pomegranate pearls and grapes.
I never tried this recipe before; I don’t know how it is prepared because I am from a North Indian family. My mother was not aware of this recipe. But when I eat this recipe, it tastes like raita chawal.
Curd rice recipe is not only delicious but also very beneficial for digestion. The curd contains probiotics, which help maintain a healthy gut and improve digestion. It is light on the stomach and often recommended during hot weather or when you need a simple or soothing meal.
This dish also provides a good balance of carbohydrates and protein, making it both nutritious and satisfying. It is also considered one of the best dishes of summer because of its cooling effects on the body.
It helps to reduce body heat and keeps you refreshed throughout the day. The creamy texture, combined with mild flavors, makes it ideal for days when you don’t want heavy or spicy food.
Ingredients
Rice- I have used long-grain precooked basmati rice for this recipe. You can use any rice of your choice, but make sure the rice is freshly cooked.
Curd- I have used chilled homemade curd here. Remember the curd you want to use is not sour in taste.
Milk- For a better consistency.
Salt- Regular white salt is good.
Herbs- I have used cilantro for some freshness.
Green chili- To make it a little spicy.
Tempering- Oil, mustard seeds, and dried red chilies. But you can add some curry leaves and a pinch of asafoetida (hing) for more flavor.
How to make curd rice recipe
1. Take one cup of cooked rice in a mixing bowl and mash it. I made this rice an hour before shooting this recipe. If you want a rice guide, you can read how to cook perfect rice. Do not use the leftover previously cooked rice.
2. Now add 1 cup of chilled curd and 1/4 cup of milk. I use milk here for a better texture.
3. Mix all of them well, so that the curd and rice combine smoothly with each other.
4. Add 1 tbsp chopped coriander leaves, 1 chopped green chili, and 1 tsp salt.
5. Mix all well with a spoon, do a taste test, and if you feel less salty, add more.
6. Heat oil in a pan or a large spoon on medium heat.
7. When the oil is heated, add 1/2 tsp mustard seeds and 2 dried red chilies. Let them crackle. You can add some curry leaves and hing if you want. After they crackle, turn off the flame.
8. Now pour the tadka over the curd rice.
9. Mix gently, and the creamy curd rice recipe is ready.
Serving
Serve the curd rice garnished with some grapes. You can add some pomegranate pearls. It tastes best with a green chili pickle or papad. Freeze it for some time to chill, then serve, as chilled curd rice tastes best. You can consume it alone in a lunch meal, which is also good.
You can add more quick and healthy meals to your lunch:
Tomato rice, soya lemon rice, vegetable pulao, and moong dal khichdi.
Pro Tips
- Do not mix curd with the hot rice. Let them cool slightly first, then you can make curd rice easily. If you are adding hot rice, it can spoil the texture.
- Slightly mash the rice before adding curd for a better texture.
- Always use fresh, non-sour curd for the best taste. If homemade, then it’s better.
- Adding a little milk also helps to keep it soft and creamy, but it’s optional.
- Adjust the salt and green chili according to your taste preference.
FAQs
1. Why does my curd rice become sour?
Because of using sour curd or storing it too long. Make sure the curd is not sour and avoid storing it for long hours.
2. Can I store curd rice?
Yes, you can store curd rice, but it should be refrigerated for only 1-2 hours; after that, the taste changes. It is best to consume fresh.
3. How to keep the curd rice soft for longer?
Add a little milk before refrigerating, which helps to maintain a softer consistency.
4. What can I do if the curd rice becomes too sour?
Add a little fresh milk or fresh cream to reduce the sourness.
Curd Rice Recipe – Cool, Creamy & Ready in 10 Minutes
Ingredients
- 1 cup cooked rice
- 1 cup curd
- 1/4 cup milk
- 1 tbsp chopped coriander leaves
- 1 green chili, finely chopped
- 1 tsp salt
- 1 tbsp oil
- ½ tsp mustard seeds
- 2 dried red chilies
- grapes for garnish
Instructions
- Take one cup of rice in a bowl and mash it.
- Now add curd and milk to it, mix both well with the rice.
- Add coriander leaves, green chili, and salt. Mix all well.
- Heat one tbsp of oil in a small pan or a spoon.
- When the oil is heated, add mustard seeds and dried red chilies.
- When they start to splutter, turn off the flame.
- Now add the tadka to the rice and mix well. The curd rice is ready.
- Serve with a garnish of some grapes.
Notes
- Do not mix curd with the hot rice, as it can spoil the texture.
- Slightly mash the rice before adding curd.
- Use non-sour curd for the best taste.
- Adding a little milk for a soft and creamy consistency.
- Adjust the salt and green chili to your taste.
