Curd rice is absolutely necessary in a South-Indian menu.

A small serving of this rice dish make a lavish meal complete, compromising curd/yogurt rice is not excusable in our family. A bowl of curd rice and good pickle is what we crave when away from home for a long time, Also reminds of amma and patti (grandmother) who simply mash rice – mix curd/plain yogurt and serve with that day’s sambhar or mavadu jalam (water with spices and soaked tender mango) around 3 in the afternoon during summer vacation, slurp! Ah, miss those days.

Ready in 30 mins

Ingredients you’ll need:

2 cup cooked rice (preferably over cooked and mashed when still hot)
1/2 cup milk
3/4 cup thick curd/yogurt
Salt to taste
1 tbsp finely chopped Coriander leaves/cilantro

Tempering:
1 tsp oil
1/4 tsp mustard seeds
1/2 tsp split black gram
1/2 tsp finely chopped ginger
1 green chili – chopped
A few curry leaves
Asafoetida/Hing – a pinch
1 tbsp Raisins – Optional

Preparation:

Cook 1 cup rice to 3 cups water ratio, for this recipe the rice should be preferably over cooked and mashed when the rice is hot. Mix milk to the warm rice and set aside.

Heat oil on medium heat and add mustard seeds, as the crackle, add asafoetida (hing), split black gram (urad dhal), chopped ginger – chili and curry leaves. As they black gram begins to turn light brown, add raisins – optional. Remove from fire and add to rice mixture.

Add salt and yogurt/curd to mashed rice with tempered ingredients and mix. Add water to the mixture if too thick.

The right consistency of curd rice is loose and creamy, the rice will absorb the water as you mix and as it sits so add more water/milk. Mix finely chopped coriander leaves/cilantro before serving.

Happy Cooking.