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Creamy, perfect Curd rice
Creamy, luscious and light curd rice that is just tangy enough and stays that way long after you’ve made it. In short, the one curd rice recipe you’ll ever need!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 people
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 people
Instructions
  1. Add water to a thick bottomed pot and bring to a boil. Rinse rice in 2-3 changes of water, drain the rice and add to the boiling water. Lower heat to medium and cook until rice is cooked through and most of the water is absorbed – about 15 minutes.
  2. Now pour in the milk, stir to mix well and cook on medium-low till rice is soft and absorbs most of the milk – 15 minutes. Keep stirring from time to time to avoid the rice sticking to the bottom of the pan. The rice-milk mixture should reach a porridge like consistency and be easily mashable with the back of a spoon. At that stage, switch off, mash lightly to your desired consistency and allow the rice-milk mixture to cool down completely.
  3. Meanwhile prepare the tempering. Heat oil in a small saucepan. When oil turns hot, add mustard seeds and let splutter. Add the curry leaves, minced ginger and chopped green chillies and mix well. When the green chillies are scalded, switch off. Add the coriander leaves and mix well.
  4. 4. When the rice-milk mixture has cooled down, add salt and the tempered mixture and mix well. Whisk yogurt/curd well to remove lumps and pour into the rice mixture. Fold the yogurt into the rice mixture thoroughly. Taste and adjust seasoning. You can fold in the chopped raw mangoes at this stage or serve them on top like I have done here. Serve alongside a bright, hot thokku (I served alongside a simple double beans thokku) or avakkai oorukai (mango pickle). Dig in!
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