Curd Rice

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather and Prep

   First, gather all your tools: a mixing bowl, a small kadhai/wok, measuring cups, and spoons. Ensure your 1 cup of cooked rice is at room temperature or slightly warm, not hot. Slit the green chilli lengthwise, grate the ginger, and keep the curry leaves ready.

2. 02

   Mash the Rice

   Transfer the cooked rice into the mixing bowl. Using a fork or the back of a spoon, gently mash the rice. You don't want a smooth paste, but rather a slightly lumpy texture where most of the grains are broken down and soft. This should take about 1-2 minutes.

3. 03

   Add Curd and Salt

   Pour 1.5 cups of chilled curd over the mashed rice in the mixing bowl. Add 0.75 tsp of salt. Mix everything together gently with a spoon until the curd is evenly distributed and coats all the rice grains. The mixture should be creamy but still have some texture.

4. 04

   Adjust Consistency (Optional)

   If the curd rice mixture looks too thick, you can add up to 0.25 cup of water, one tablespoon at a time, and mix well until you reach a consistency you like. It should be soft and moist, not watery.

5. 05

   Prepare for Tempering

   Place the small kadhai/wok on your stove. Turn the flame to medium. Add 1 tbsp of ghee or oil to the kadhai. Let the ghee/oil heat up for about 1 minute; it should look shimmery.

6. 06

   Add Mustard Seeds and Urad Dal

   Once the ghee/oil is hot, add 0.5 tsp of mustard seeds. They will start to splutter and pop within 10-15 seconds. Immediately add 0.5 tsp of urad dal. Stir continuously for about 30 seconds until the urad dal turns light golden brown. It will smell nutty.

7. 07

   Add Green Chilli, Ginger, and Curry Leaves

   Now, add the slit green chilli, grated ginger, and curry leaves to the kadhai. Be careful as the curry leaves might splutter. Stir for another 30 seconds until the raw smell of ginger disappears and the curry leaves become slightly crisp. The kitchen will smell fragrant.

8. 08

   Temper the Curd Rice

   Carefully pour the hot tempering mixture from the kadhai directly over the curd rice in the mixing bowl. You will hear a sizzling sound. This is normal and means the tempering is fresh and hot.

9. 09

   Final Mix and Serve

   Gently mix the tempering into the curd rice using a spoon, ensuring it's evenly distributed. The aroma of the tempering will infuse the entire dish. Your Curd Rice is now ready to be served immediately in serving bowls, or you can chill it for a bit before serving.