• Md Sera Alam

Curd Rice

Curd rice is close to every south Indian's heart, especially for the brahmins, who would not hesitate to admit that it is ambrosia for them. Serve a south Indian a hearty meal, but he or she is unlikely to be appeased unless the meal is suitably concluded with curd rice, which has a soothing effect, balancing the effect of other spicy dishes!


  • 1 Cup Boiled Rice

  • 2 cups of plain yogurt (Curd)

  • 2 Tbsp Oil

  • 1/4 cup milk

  • Finely chopped coriander leaves

  • 1-2 green chilies

  • 1 tsp. chana daal

  • 1 tsp. urad daal

  • 1 tsp. mustard seeds

  • 1 1/2 tsp. finely chopped ginger

  • 2 Tbsp desiccated coconut

  • 1/2 tsp. salt


  • In a saucepan heat 2 tablespoonfuls of oil.

  • Add mustard seeds to the oil.

  • When the mustard seeds start popping add chana and urad daal.

  • After a minute, add the ginger, coriander, and green chilies.

  • Sauté them for a minute.

  • Take the pan off the gas. Add in the rice.

  • Mix the salt and desiccated coconut.

  • Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

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