Wednesday, 24 September 2014

Curd Rice

Curd Rice 

You may think what is the need for recipe to make  a curd Rice. But believe me Making Curd and Curd Rice has some tips and tricks.

The recipe I have given will work if you plan to pack Curd rice for lunch or you plan to make it ahead and keep, If it is for immediate consumption you can use as much as curd as required curd and 2-3 Tablespoon of Milk.


Cooked Rice - 1/2 Cup
Curd - 4 Tablespoon
Milk -  1/4 Cup
Oil - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Cashew-nuts - 6 (Optional)
Pomegranate - 3 Tablespoon
Ginger - 1 Inch (Finely Chopped)
Green Chillies - 1 (Finely Chopped)
Green Coriander - Few Sprigs ( Finely Chopped)
Salt - To taste


  • Add required salt to the Rice and using a ladle mash it well.
  • Then add the milk and mix well.  Adjust Milk according to the consistency. 
  • To this add the curd and mix well.
  • meanwhile heat a tadka pan and heat oil.
  • Once the oil is hot add mustard seeds and allow it to splutter and then add cashew nuts and switch off the flame.
  • After switching off the flame add Green Chillies and Ginger and give it a stir.
  • Add this to the prepared Rice and then add Chopped coriander Leaves, Pomegranate seeds. 

  • Wash and soak rice for 30 minutes in 1.5 cups of water and cook for 6 whistles . I usually use 2.5 cups of water to cook rice regularly and I cook for 5 whistles. 
  • So take extra water and cook as we want the rice to be cooked well. 
  • Adding Milk and curd will ensure that the curd rice is not sour when you serve it. 


Post a Comment