Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




30 Comments

  1. Looks yummy. But can it be done without sesame oil as i don’t like it ? Or may be some substitution for it ? Thank you.5 stars

  2. i never had this before – i followed your instructions and found it very tasty indeed – thanks again dassana5 stars

  3. Hi, I have a question, please. I do not have a pressure cooker; I only cook rice in a rice cooker or in a regular pot on the stovetop. How should I cook rice to get this type of softness? Should I add a little more water in the rice cooker, or should I do it on the stovetop?

    1. For the rice cooker, add more water to the rice and cook for some more time. If cooking in a pan on the stovetop, cook the rice grains with the boiling method, where more water is added. Later when rice grains are softened, the water is drained. Here you can check the softness of the rice while the rice is simmering and also can cook further for the rice grains to become more soft.

  4. Are the dal beans supposed to be hard or soft after tempered? I love curd rice but not with really hard lentils.

  5. Hi Dassana,
    Thanks for the curd rice recipe. Being a vegetarian, I follow many of your recipies.
    As you said that you follow ayurveda so I have a small doubt that according to ayurveda milk and salt and milk and curd are viruddhahar( which does not go together). So in this recipe you have added milk. Can you please clear my doubt.
    With gratitude,
    Neelu

    1. Hi Neelu, thank you. Yes, you are right here. I have added milk so that the curd rice does not get spoiled and it is optional. You can just make curd rice with curd only and I also do this way at times. Regarding Ayurveda, I do not strictly follow it and allow myself to be free and relaxed in cooking on occasions. I hope this helps.

  6. Hi Dassana. Awesome recipe for curd rice. I made today and everyone loved it. Thanks for sharing.5 stars

    1. after preparing curd rice, you have to chill it, if you are not serving it immediately. since the curd will become more sour or can even get spoiled in the summer heat.

  7. Hi,what is masala elaichi?what is the difference between wheat rava and rice rava? Pls make mohanthal and dudhpak from Gujarati cuisine.

    1. masala elaichi is the badi elaichi or the black cardamom. wheat rava is sooji and rice rava is idli rava. obviously wheat rava is made with wheat and rice rava is made from parboiled rice. will try to add these recipes. taken a note of.

      1. Hi Dassana,

        Thank you so much for this recipe as well as all your other recipes, you are so so lovely and so are all your recipes. I have learnt so much from your blog since past four years ❤️ I have been cooking this for my little one quite often now, just wished to know for how long or days can we store curd rice in the fridge and consume it?
        Thank you5 stars

        1. Thanks a lot Ritu and so glad to read your comment. When I have leftovers for curd rice, I just them refrigerate them for a day. It is best to have curd rice fresh, but if you are not able to have all of it, then one day in the fridge is fine. Homemade curd is highly perishable so best to use it as quick as you can.