Curd Rice - Summer Special
This curd rice recipe is a must make during hot summer months. Creamy, tangy and so refreshing, curd rice will make summer lunches infinitely better. Easy, comfort food.
Servings 4 people
Calories 199kcal
Ingredients
- ½ Cup short grained Rice we used Sona Masuri
- 1 ¼ cup Water for boiling
- 1 Teaspoon Salt
- 1 Cup Milk at room temperature
- ¼ Cup Curd at room temperature
Tempering
- 1 Tablespoon Vegetable Oil
- 1 Teaspoon Mustard Seeds
- 1 Tablespoon Urad Dal
- ½ Teaspoon Hing (asafoetida)
- 2 Tablespoons finely chopped Ginger
- 1 Green Chilli slit lengthwise
- 1 Sprig Curry Leaves
- 2 Tablespoons chopped Coriander Leaves
- ¼ Cup finely chopped Onion for topping (optional)
- ¼ Cup Pomegranate arils for topping (optional)
Instructions
- Wash and rinse the rice at least three times.
- Add rice, salt and water to a pressure cooker and pressure cook for 4 whistles. If using an Instant Pot, pressure cook for 8 minutes and then release pressure manually. Once the rice is cooked, lightly mash it with the back of a spatula.
- Transfer the rice to a container with a lid. Combine milk and curd and add it to the warm rice. Mix well to combine, close the lid and keep aside. Allow the curd to set along with the rice for about 6 hours.
- To prepare the tempering, add oil to a saucepan on high heat. Once the oil is hot, add mustard seeds and allow it to splutter. Reduce the heat to medium and add urad dal and fry lightly until golden brown on the sides.
- Add hing, ginger and green chilli. Fry lightly until fragrant. Add curry leaves and saute for 10 - 15 seconds. Turn off heat and add the tempering to the set curd rice along with chopped coriander. Add onion and pomegranate as well, if using. Mix all of it together and add more salt, if necessary. Serve immediately or refrigerate till chilled.
Video
Notes
- Fresh rice: Always use freshly cooked rice for best results. Stale rice is not preferred because we want the rice to be soft, and easily mashable. The pressure cooked is in my opinion, the best way to make rice for curd rice.
- Homemade Curd: Always homemade curd over store bought curd, because flavour, lightness and creaminess is hard to beat. But in a pinch, you can always use store bought curd.
- Milk: Milk is a good addition to curd rice because it prevents the curd from turning sour in the summer heat. So don't skip it.
- Room Temperature: The curd and milk should both be at room temperature to prevent any curdling and whey from separating.
- Additions: Grated carrots, chopped cucumber, chopped raw mango, pomegranate arils, cashews etc., are good additions.
Nutrition
Calories: 199kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 655mg | Potassium: 179mg | Fiber: 3g | Sugar: 6g | Vitamin A: 124IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 2mg