South Indian Special Curd Rice with Pickles

Rice is boiled so that it breaks down, becoming almost like a paste. Bring it to room temperature. It is then seasoned with fried finely chopped green chillies, ginger, and curry leaves, and sometimes along with the tadka of urad dal, mustard seeds, cumin seeds, and asafoetida. Finally, milk, yogurt, and salt are added.

Alternatively, it can be prepared by mashing cooked plain rice (mostly leftovers), and then mixing it with some salt, yogurt and (a bit of milk to lessen the sour flavor of yogurt or to stop it from souring too much) garnishing it with fried urad dal, mustard seeds, green chilli and chopped cilantro.


1 1/2 cups cooked rice
2 cups fresh curds (dahi)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
4 to 6 curry leaves (kadi patta)
1 to 2 green chillies , slit green chillies
a pinch of asafoetida (hing)
salt to taste

Curd Rice 


1. Combine the rice and curds together in a bowl and keep aside.

2. Heat the oil in a broad non-stick pan and add the mustard seeds.

3. When the seeds crackle, add the urad dal, curry leaves and green chillies and saute on a medium flame for 1 minute, while stirring continuously.

4. Add the asafoetida, prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.

5. Add the salt, mix well and cook on a slow flame for 1 minute.

6. Serve hot garnished with coriander.
South Indian Special Curd Rice with Pickles 5 of 5

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