How to make curd rice (yogurt rice)
- salt as needed
- 1 sprig curry leaves
- â½ tsp cumin or jeera
- â½ tsp mustard
- â½ cup rice ((â¼ cup white rice â¼ cup brown rice o
- 1 cup thick curd or yogurt ((adjust as needed))
- â¼ cup milk ((optional))
- 2 tbsp. grated carrot
- 2 bottle gourd
- 1 tsp. finely chopped coriander leaves
- pinch hing or asafoetida
- â½ tsp minced or crushed ginger
- 1 slit green or red chili
- â¾ to 1 tsp urad dal or minapa pappu ((optional))
- â¾ to 1 tsp chana dal ((optional))
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 77.516 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- salt as needed
- 1 sprig curry leaves
- â½ tsp cumin or jeera
- â½ tsp mustard
- â½ cup rice ((â¼ cup white rice â¼ cup brown rice o
- 1 cup thick curd or yogurt ((adjust as needed))
- â¼ cup milk ((optional))
- 2 tbsp. grated carrot
- 2 bottle gourd
- 1 tsp. finely chopped coriander leaves
- pinch hing or asafoetida
- â½ tsp minced or crushed ginger
- 1 slit green or red chili
- â¾ to 1 tsp urad dal or minapa pappu ((optional))
- â¾ to 1 tsp chana dal ((optional))
Yogurt carries this entire dish, acting as both cooking medium and sauce. Using a whole milk yogurt with at least five percent milk fat prevents the mixture from breaking down into a watery soup once salted. Thinning the dairy with a tablespoon of milk softens the tang without sacrificing body.
Scaling quantities requires attention to the starch-to-liquid ratio. Doubling the batch means using a wider mixing bowl rather than a deeper one to prevent the warm grains from continuing to cook in the center of the mass. A wide surface area lets the heat dissipate quickly before the dairy is folded in.
South Indian households traditionally temper mustard seeds, urad dal, and curry leaves in hot oil before pouring the sputtering mixture over the top. This technique, called tadka, requires a small stainless steel pan that can handle high heat instantly. Heat the oil until it shimmers visibly before dropping in the spices to ensure they crisp rather than steam.
Leftovers demand careful handling because dairy separates in cold environments. Store the portion in an airtight glass container for no longer than twenty-four hours. Stir in a fresh splash of room-temperature yogurt before eating to revive the creamy mouthfeel.
