curd rice recipe with step by step photos and video. curd rice is a popular south indian dish that is served with a south indian thali or meal.
since i am adding a few recipes that are served in temples, i am also sharing this curd rice recipe. i learnt making curd rice not from my mom, but from the popular show khana khazana which is used to be aired on zee tv. i had seen sanjeev kapoor making the rice with so much of ease and the simplicity of the dish caught my attention. i asked mom to prepare curd and the next day was seeing me replicating sanjeev’s kapoor recipe in our kitchen. the dish came out good and we enjoyed it. so for so many years i used to follow the same recipe i had learnt that day.
recently when conversing with one of my dear readers, durga ji, i asked her about her method. durga ji gracefully shared me three ways of making curd rice. i found a few similarities between one of her recipes and sanjeev kapoor’s recipe. so sharing that method here in this post. this recipe gives a really good curd rice.
i suggest to use homemade curd. homemade curd has a totally different flavor and taste as compared to store brought curd. when making recipes where curd is the main ingredient like lassi, kadhi, chaas, shrikhand then do try to use homemade curd.
curd rice can be just had plain or can be served after a south indian meal.
curd rice video recipe (quick 1.04 minute video)
curd rice recipe card below:
nutrition info is per serving
- ½ cup regular rice Or 100 grams rice
- 1.5 cups water for pressure cooking
- 1 cup fresh curd Or 250 grams curd (yogurt or dahi)
- ¼ cup milk OR 62.5 ml milk
- 1 green chili, chopped (hari mirch)
- 1 teaspoon finely chopped ginger (adrak)
- 1 teaspoon chopped curry leaves OR 4 to 5 curry leaves, chopped (kadi patta)
- 1 tablespoon chopped coriander leaves (dhania patta)
- 1 to 2 tablespoons pomegranate arils or some grapes for garnish - (optional)
- 1 tablespoon sesame oil (til ka tel)
- ½ teaspoon mustard seeds (rai)
- ⅛ teaspoon asafoetida (hing)
rinse 1 cup rice a couple of times in water. then add the rice in a pressure cooker.
add water. stir very well.
pressure cook rice for 5 to 6 whistles or 10 to 11 minutes till the rice is cooked very well.
when the pressure settles down on its own, remove the lid and check the doneness of rice. the rice has to be more softer than what we cook on a daily basis.
with a masher, mash the rice. close the cooker and allow the rice to cool down.
when the rice gets cooled down, add fresh curd.
mix very well and break lumps if any. you can either use the spoon or masher or your hands while breaking the lumps.
now add milk. mix again very well.
add finely chopped ginger and finely chopped curry leaves. instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
next add chopped green chilies and chopped coriander leaves.
add salt. mix very well. keep aside.
heat a small pan or tadka pan and add sesame oil in it.
when the oil becomes hot, add mustard seeds.
let the mustard seeds crackle. now add asafoetida.
remove from flame and pour the tempering to the curd rice. again mix very well.
serve curd rice topped with a few coriander leaves or pomegranate arils or grapes. you can skip the fruits too and just serve curd rice plain.
few tips for curd rice recipe:
1. you can fry ginger and curry leaves while tempering, if you want.
2. use fresh curd, but if the curd is slightly sour, then you can add some more milk.
3. curd and milk proportion can be adjusted to suit your taste. you can skip milk also if you want.
4. green chilies can be skipped for small kids.
5. you can add cashews too.
6. cashew curd can be used instead of dairy curd.
7. you can also add raw mango pieces.
how to make curd rice recipe:
1. rinse ½ cup rice a couple of times in water. then add the rice in a 3 litre pressure cooker. use any variety of regular rice. i used sona masuri rice.
2. add 1.5 cups water.
3. stir very well.
4. pressure cook rice for 5 to 6 whistles or 10 to 11 minutes till the rice is cooked very well. when the pressure settles down on its own, remove the lid and check the doneness of rice. the rice has to be more softer than what we cook on a daily basis.
5. with a masher, mash the rice. close the cooker and allow the rice to cool down.
6. when the cooked rice comes to a room temperature, add 1 cup fresh curd.
7. mix very well and break lumps if any. you can either use the spoon or masher or your hands while breaking the lumps.
8. now add ¼ cup milk. the amount of milk that needs to be added will depend on the sourness in the curd. since i used fresh curd, i have added less milk. though you can increase the quantity as required. you can skip the milk too.
9. mix again very well. the consistency has to be slightly loose and not thick. if the consistency is thick, then you can add some more curd or milk.
10. add 1 teaspooon finely chopped ginger and 1 teaspoon finely chopped curry leaves. instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
11. next add 1 green chilli (chopped) and 1 tablespoon chopped coriander leaves.
12. add salt as per taste.
13. mix very well. keep aside. check the taste and add more salt if required.
14. heat a small pan or tadka pan and add 1 tablespoon sesame oil in it.
15. when the oil becomes hot, add ½ mustard seeds.
16. let the mustard seeds crackle.
17. now add ⅛ teaspoon asafoetida/hing.
18. remove from flame and pour the tempering to the curd rice.
19. again mix very well.
20. here is the curd rice ready to be served.
21. serve curd rice topped with a few coriander leaves or pomegranate arils or grapes. you can skip the fruits too and just serve curd rice plain.